Step 1

Preheat oven to 350 degrees F (177 degrees C).

Step 2

Prepare an 8x8 baking pan but greasing it with butter and lining with parchment paper.

Step 3

Add 4 oz of white chocolate to a small bowl.

Step 4

Brown ½ cup of unsalted butter. Melt butter over medium high heat and then reduce the heat to low. Cook until brown bits start to appear. Remove from the heat and pour over white chocolate. Stir until white chocolate melts and set aside. If the white chocolate is having trouble melting, microwave in 20 second increments until fully melted. Stir in between each increment.

Step 5

Combine ¼ cup of condensed milk, ½ cup of granulated sugar, ¼ cup of light brown sugar, 3 eggs, 1 tsp of vanilla extract, and ¼ tsp of salt in a large bowl or the bowl of the stand mixer.

Step 6

Using a hand mixer or stand mixer, whisk the ingredients for 5-10 minutes.

Step 7

Sift in 2 tsp of cocoa powder, 3 tbsp of espresso powder, and ¼ cup of all purpose flour. Mix until just combined. Be careful not to over mix the batter.

Step 8

Pour batter into the prepared baking pan. Bake for 20 minutes.

Step 9

Take out the brownies and tap on the counter to release air bubbles. Optional: Sprinkle flaky salt on top of the brownies.

Step 10

Put the pan back in the oven and bake for another 15-20 minutes.

Step 11

Let the brownies cool for 20 minutes in the pan before cutting into them.