1 stick butter

1/2 cup cocoa powder

14oz sweetened condensed milk

1 cup powdered sugar

Kosher salt

2 teaspoons vanilla

2 teaspoons molasses (optional)

1 teaspoon instant espresso powder

1 egg yolk

90g all-purpose flour

2 oz baking chocolate, 60-75% cocoa

Preheat the oven to 325°F.

Lightly brown the butter in a medium pot, stirring constantly to prevent the milk solids from sticking to the bottom.

Add the cocoa powder to the butter and cook for about 1 minute.

Remove from the heat and add the sweetened condensed milk and combine.

Add the sugar and stir until no more clumps of sugar remain. Some milk solids will be in the batter; this is fine.

Mix in a pinch of salt, the vanilla, molasses, espresso powder, and egg yolk. Mix in the flour with a wooden spoon.

Chop the chocolate into small pieces and mix in after the batter cools off a bit.

Spray a 8x8” or 9x9” baking pan with oil and line with parchment paper. Pour the batter into the pan; do not try to spread or level the batter.

Bake for 30-40 minutes or until a skewer comes out mostly clean. Let cool at least 30 minutes before cutting.