Fudgiest Crinkled Top Brown Butter Brownies
Equipment
Ingredients
Ingredients
butter
170 g
white sugar
250 g
light brown sugar
100 g
eggs
3 pcs
milk or dark chocolate
70 g
cocoa powder
65 g
vanilla extract
1 tsp
salt
0.5 tsp
all purpose flour
90 g
chopped chocolate chunks
85 g
Instructions
Brown the butter
Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter. Mix thoroughly till there’re no lumps in it and set it aside to cool.
Preheat oven and prepare pan
Preheat the oven at 166°C if using dark color aluminum pan or 176°C if using lighter color aluminum pan. Line a square 8 inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper.
Whisk eggs and sugars
In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. This step is essential for achieving that shiny, crinkly top.
Combine wet ingredients
Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together.
Add dry ingredients
Add the all-purpose flour and salt and mix just until combined, avoid overmixing.
Fold in chocolate chunks
Fold in the chocolate chips or chunks until evenly distributed.
Bake brownies
Pour the batter into the prepared pan and bake for about 30-40 minutes. Begin checking at the 25 minute mark by inserting a knife into the center. The brownies are done when the edges are set and the knife comes out with a little batter still clinging to it.
Cool completely
Let them cool down when they’re done baking.
Original recipe
Storage
Store in airtight container. Excellent for freezing; thaw at room temperature.
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