These homemade brownies are seriously fudgy and chewy with the iconic crinkly top.
Some brownie recipes, especially recipes outside of the US do use baking powder or self-rising flour, however, this recipe does not. Removing rising agents from brownies keeps them chewy and fudgy and stops them from becoming like chocolate cake.
1. In a saucepan combine the butter and the chocolate and heat it on low-medium heat until it's all melted and combined. Take the pan off the heat, then stir through brown sugar and granulated sugar. 2. Beat in the eggs, one at a time followed by the salt and vanilla extract.
1. Sift in the cocoa and the flour and stir it well to combine it into a glossy chocolate batter. Pour the batter into the prepared tin.
Bake until cooked but still fudgy, with moist crumbs sticking to the skewer when testing.
Swipe up for the full recipe!