Melt the butter until it's brown. Be careful to not burning the butter

Pour the butter into the sugar (in a large bowl) then mix it vigourously

Add the eggs, one at a time, then mix it.

Add vanilla extract and espresso to the batter then step aside

On a separate bowl, mix all the dry ingredients

Pour the dry ingredients to the wet ingredients then mix it. Be careful to not over mixed the batter. The batter now should have a look of dark and glossy chocolate.

Chop roughly the chocolate then fold it in the batter. Or use couverture chocolate in small disk form then fold it in the battee

Pour the mixture into 8x8 inch pan. Do not forget to cover the pan with parchment paper before pour the mixture

Preheat the oven to 175 Celcius for 10 mins

Put the mixture into the oven and bake it for 35-40 minutes.

Then pull out the brownies from the oven then let it cool for 1-2 hours. For more fudgy texture, cover the pan directly with aluminum foil after taking out from the oven then put it in the fridge for 12 hours or overnight.

Voilà! You have a fudgy brownies