Crinkle Top Brownies
Thick, rich, and super fudgy, these crinkle-top brownies are so simple to make from scratch.
Ingredients
- 113 g unsalted butter
- 85 g semi-sweet chocolate chopped
- 150 g granulated sugar
- 50 g soft brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract or vanilla paste
- 28 g unsweetened cocoa powder
- 1/4 tsp salt
- 62 g all-purpose flour
- 80 chocolate chips optional
Instructions
- Preheat the oven to 350°F (180°C). Line an 8x8 inch metal baking pan with parchment paper, leaving overhang on two sides for easy lifting.
- Combine the butter and chopped chocolate in a microwave-safe bowl. Microwave in 20-second increments, stirring after each, until fully melted and smooth.
- Whisk both sugars into the hot butter and chocolate mixture until fully combined, for around 1 minute.
- Add the eggs one at a time, and vanilla, and whisk for about 3 minutes, until smooth and glossy.
- Sift the cocoa powder and salt over the batter and fold to combine. Add the flour and fold until just combined. Don't overmix. Fold in chocolate chips if using.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 28 to 32 minutes, until the top is set and shiny, and a skewer inserted into the centre comes out with a few moist crumbs (no wet batter). Don't overbake.
- Cool the brownies completely in the pan on a wire rack before lifting out and slicing. For very clean cuts, chill in the fridge for an hour, then slice with a sharp knife, wiping it clean between cuts.
Notes
Notes
- Both US customary and metric measurements are provided. Use the toggle to switch between the two.
- Use a good quality semi-sweet chocolate with real cocoa butter, not compound chocolate.
- Use room temperature eggs. If yours are cold, sit them in warm water for 5 minutes.
- These brownies don't have leavening, so they're very forgiving and hard to overbake into a cakey texture.
- Store at room temperature in an airtight container for up to a week, or freeze the whole slab for up to 3 months. Thaw at room temperature.
- For an extra crinkley top: whisk the eggs and sugars separately first until thick and pale, then add the (cooled) melted chocolate mixture and continue with the recipe.
Nutrition
Serving: 1pieceCalories: 182kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 48mgPotassium: 90mgFiber: 1gSugar: 17gVitamin A: 213IUCalcium: 18mgIron: 1mg
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