These 100-Hour Brownies Really Take That Long to Make, but I Promise It's Worth Every Second

Step 1

Melt and brown butter in a pan on the stove on gentle heat.

Step 2

Remove pan from heat and add 1 tablespoon of espresso powder until dissolved and fragrant. Stir.

Step 3

Add a coffee ice cube (30 grams of frozen coffee) to warm butter. Expect bubbling. Melt together while stirring. Set aside.

Step 4

Add 4 eggs to bowl. Whip eggs with 1 tablespoon vanilla paste (may substitute pure vanilla extract), and 2 1/4 cups sugar until combined.

Step 5

Sift 1/2 cup cocoa powder, 1 tablespoon espresso powder, and 1 tablespoon kosher salt into egg and sugar mixture.

Step 6

Mix until silky, and add in browned coffee butter. Stir.

Step 7

Melt 8 ounces of dark chocolate. Add melted chocolate to batter. Combine.

Step 8

Sift 1 1/2 cup all-purpose flour into batter. Combine until smooth.

Step 9

Chop 3.5 ounces of milk chocolate and 3.5 ounces of dark chocolate. Add chopped chocolate to brownie mixture. Fold.

Step 10

Chop 6 ounces dark chocolate. Set aside.

Step 11

Add brownie batter to a 9x13-inch parchment-lined baking dish (8x8-inch pans may be used for thicker brownies). Smooth brownies in pan until even.

Step 12

Top with reserved chocolate pieces.

Step 13

Cover with plastic wrap and place in refrigerator for 3 days.

Step 14

Remove brownies from fridge and preheat oven to 350 degrees.

Step 15

Bake for 30 minutes if using a 9x13-inch pan, or 45 minutes if using a 8x8-inch pan.

Step 16

Once cooked, cover brownies in foil.

Step 17

Place brownies in freezer for 30 minutes to flash freeze and seal in moisture.

Step 18

After 30 minutes, move brownies to the refrigerator for an additional 24 hours.

Step 19

Remove from refrigerator and slice brownies into preferred sizes.

Step 20

Reheat brownies as needed for 5-10 minutes at 200 degrees to serve warm. Brownies may be served chilled.

Step 21

Enjoy your labor of love!