Crinkle Top Chocolate Brownies
Equipment
Ingredients
Ingredients
unsalted butter (melted, browned)
170 g
granulated sugar
250 g
light brown sugar
100 g
eggs (room temperature)
3 pcs
milk or dark chocolate
70 g
cocoa powder
65 g
vanilla extract
1 tsp
salt
0.5 tsp
plain flour
90 g
chocolate chunks
100 g
Instructions
Brown the butter
Melt the butter in a small saucepan over medium-low heat, stirring every 15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma.
Add cocoa and chocolate
Remove from heat and add your cocoa powder and milk/dark chocolate. Mix thoroughly till there're no lumps and set it aside to cool.
Prepare baking tin
Preheat the oven at 165°C fan, line a square 8 inch baking tin with parchment paper, leaving overhang for easy removal.
Whisk eggs and sugars
In a medium bowl whisk together your eggs, granulated sugar and light brown sugar until the sugar has dissolved.
Combine mixtures
Add in the chocolate butter mixture and vanilla extract to the egg mixture.
Fold in flour and chocolate chunks
Fold in your plain flour and salt, then add in the chocolate chips or chunks.
Bake brownies
Pour the batter into the prepared tin and bake for about 30-40 minutes.
Cool completely
Let them cool completely before cutting.
Original recipe
Storage
Store in airtight container. Brownies taste best at room temperature
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