Crinkle Top Fudgy Brownies
Equipment
Ingredients
Base Ingredients
unsalted butter (melted)
225 g
natural cocoa powder
60 g
vanilla bean paste or vanilla extract
15 g
light brown sugar
115 g
powdered sugar
350 g
semi-sweet chocolate chips
120 g
espresso powder
1 tsp
semi-sweet chocolate, chopped (chopped)
60 g
large eggs (room temperature)
3 pcs
all-purpose flour
65 g
salt
0.5 tsp
olive oil
45 ml
Instructions
Prepare the pan
Preheat the oven to 175°C. Grease and line an 8x8-inch (20x20cm) pan with parchment paper on all sides. Set aside.
Brown the butter
Place the butter in a saucepan and set over medium-low heat. Once the butter starts to foam, stir and scrape the butter from the bottom and sides of the pan every 10 seconds. After 6-8 minutes, the milk solids will sink to the bottom of the pan and start turning brown. As soon as the butter smells nutty and toasted, and turns a deep golden brown, it's ready! Immediately transfer it to a heatproof bowl to cool.
Mix browned butter mixture
Add the cocoa powder, oil, espresso powder, vanilla, and chopped chocolate to the cooled browned butter. Mix until the chocolate has melted and the cocoa powder is completely dissolved.
Whisk eggs and sugar
In a separate bowl, crack the eggs and add the light brown sugar. Whisk for 5-6 minutes or until the sugar is completely dissolved in the eggs. It's crucial to dissolve the sugar in the eggs for a crackly top.
Combine all ingredients
Once the sugar is completely dissolved, add the powdered sugar and mix for another 1-2 minutes until completely combined. Add the browned butter mixture (once cooled) to the egg mixture. Toss in the flour, salt, and chocolate chips. Mix until well combined.
Bake the brownies
Transfer the batter to the prepared 8x8-inch baking dish and bake for 30-35 minutes. When done, the tops will be shiny, and if you test with a toothpick, some crumbs will cling to it.
Cool and cut
Let the brownies cool in the pan for 1-2 hours before cutting. When it's time to cut, use a very sharp knife, run hot water onto the knife to warm it up, and use a wet paper towel to clean off the knife between cuts.
Original recipe
Storage
Store in airtight container. For best texture, bring to room temperature before serving.
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