Marla Bakery's dark chocolate brownies may be the most delicious, gooey, chocolatey dessert you'll ever put in your mouth. Made by Chef Amy Brown (the former pastry chef at NOPA responsible for their insanely delicious custard French toast), you can taste the love in every bite. The brownies are on this year's Big Eat list, and now you can make these babies at home with the recipe below.

Marla Bakery's Dark Chocolate Brownie

Serves 8-12

1cup butter + a little extra for the pan

1¾ cup 68% Tcho Chocolate Discs

1½ cup + 1T organic sugar

9 eggs

1½ teaspoons espresso

2 teaspoons vanilla extract

1 teaspoon salt

1¾ cup pastry flour

1 cup All Purpose (Type 70) flour

Equipment you'll need:

8x12x2 baking pan

Large (heat proof) mixing bowl

Parchment paper

KitchenAid Mixer with whisk attachment (or electric handheld)

Sifter

Whisk

Spatula

1. Preheat your oven to 300 or 325 degrees.

2. Butter your baking pan on all sides and the bottom.

3. Cut parchment paper to fit the bottom of the pan and sides, extending over the sides to prevent spillage. Butter the parchment paper. (Yes, really!)

4. In a heat proof bowl, over a sauce pot of boiling water, melt the following ingredients: Butter, chocolate, espresso, salt and vanilla extract. Set aside to cool.

5. In your (KitchenAid) mixing bowl, whisk together eggs and sugar until it all sugar is incorporated.

6. Add half of the egg-sugar mixture to the melted chocolate and slightly whisk in. Immediately place the remaining egg-sugar mixture over your sauce pot of boiling water to slightly warm to the touch.

7. Once warmed, using your whisk attachment, mix on speed 3-4 for exactly 5 minutes. It will get very light & fluffy when finished.

8. Pour your egg-sugar mixture into your chocolate mixture & gently fold in with a spatula until 90% mixed. Folding & folding. Do not whisk in, you don't want to lose any volume.

9. Sift the flour straight into your chocolate in 3 additions. Folding your flour into the chocolate after each addition.

10. Once finished, pour the batter into your lined baking pan & bake at 300 with a convection fan or 325 for a total of 25 minutes. Rotating your pan after 12 minutes.

11. Let cool to room temperature and then refrigerate for at least 3 hours until chilled & sliceable. Serve your brownies at room temperature after cutting & refrigerate any leftovers.

Some tips:

— Have all your ingredients ready before you start and plan ahead.

— Don't forget to refrigerate these brownies before you slice into them.

— Use hot water and a sharp knife to cut brownies, rinsing the knife in hot water and drying with a kitchen towel after each cut.