To start making the fudgy brownies, fill a heavy saucepan with the sugars, butter, water and coffee granules. Turn on the heat and stir, stir, stir until the mixture comes to a boil. Once boiling, remove the mix from the heat. Then add in 1-¾ cups of the chocolate chips. Stir in the chips until melted and the mixture is nice and smooth. Let this cool slightly before moving onto the next step.

When it comes to brownies, everyone looks for that crinkly, tissue paper-like top. The secret to getting that crackled finish: whisking the eggs. Whisk the eggs until they’re nice and frothy; this should take about three minutes of whisking by hand. When the eggs are perfectly foamy, add in the vanilla extract.

Next, it’s time to start adding the fudgy, chocolate mix to the eggs. Be sure that the chocolate isn’t too hot; start by whisking in a small amount of the warm chocolate into the eggs, then add in the remaining chocolate until you have a consistent mix.

In a separate bowl stir together the flour, baking soda and salt. Then add the dry ingredients to your chocolate mix and stir gently until the mix is just combined.

The last step before popping these brownies in the oven is to add in that remaining cup of chocolate chips. Fold them in until just combined.

With the batter complete, prep the baking pan. Use a light-colored metal pan and line it with parchment paper. Give the pan a quick coating of cooking spray.

After you’ve prepped your square pan, add your brownie batter and pop it into a 325ºF oven. Bake for 40 to 50 minutes; start checking for doneness at the 40-minute mark.

After your brownies are done baking, let them cool in the pan on a wire rack. Once they're completely cooled, lift the entire pan of brownies right out of the baking dish with the parchment paper. Peel away that paper and cut the brownies into neat bars for serving.