Next, place your butter into a small saucepan, and heat it on the stove over medium heat until melted. Once melted, turn the heat up to high, and continue browning the butter until it turns golden brown and fragrant. Be careful not to leave it on the heat for too long, as the butter will burn very quickly.

Once your butter has been browned, remove it from the heat, and set it aside. Into a large mixing bowl, pour your initial 3 oz. of bittersweet chocolate, 3 oz. of semi-sweet chocolate, and the instant coffee powder.

Next, pour your brown butter directly over the chocolate chips and allow it to sit untouched for one minute. Once the minute has passed, whisk the chocolate and butter together until the chocolate has completely melted, the coffee powder has dissolved, and the mixture is smooth.

After the chocolate and butter have been mixed, add in both of your sugars, and whisk well until combined.

Next, add in all three of your eggs and the vanilla extract, and whisk well until the chocolate mixture gets thick and glossy. Set aside.

Into a small mixing bowl, add your flour, salt, and cocoa powder. Using a fine sifter, sift the dry ingredients into the chocolate and egg mixture to avoid lumps.

Once your dry ingredients have been sifted in, using a wooden spoon, stir the wet and dry ingredients together until a thick, brownie batter takes shape.

Add in your additional 2 oz. of bittersweet chocolate chips, and stir them into the batter until they are evenly distributed throughout.

Next, transfer your batter into your prepared baking dish, and smooth out into an even layer. Sprinkle the top with the additional 2 oz. semi-sweet chocolate chips. Place your brownies into the oven and bake at 350 degrees for 30-35 minutes, or until the brownies have set to your desired level of gooiness.

Once the brownies have baked, remove them from the oven and allow them to cool for 20 minutes before lifting the brownies with the parchment paper from the pan, and cutting them into 9 equal squares.

Serve and enjoy!