Fudgy Crinkly Top Brownies
Fudgy Crinkly Top Brownies
Ingredients
- 3 sticks unsalted butter
- 2/3 cup vegetable oil
- 1 1/2 cups dark brown sugar, packed
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1/2 tablespoon espresso powder
- 2 teaspoons fine kosher salt
- 4 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1
Add the 3 sticks of unsalted butter and 2/3 cup vegetable oil to a saucepan.
⏱️ 1 min
- 2
Place the saucepan on the stove over medium heat and melt the butter and oil, stirring occasionally.
⏱️ 5 min
- 3
Once the butter and oil are melted, remove the saucepan from the heat. Add the 1 1/2 cups packed dark brown sugar, 1 1/2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1/2 tablespoon espresso powder, and 2 teaspoons fine kosher salt to the saucepan. Whisk the mixture until it is smooth and well combined. Set aside to cool slightly.
⏱️ 5 min
- 4
In a large mixing bowl, crack 4 whole eggs. Separate 2 yolks from two additional eggs and add them to the bowl with the whole eggs. Discard the egg whites.
⏱️ 2 min
- 5
Add 2 teaspoons vanilla extract to the egg and yolk mixture.
⏱️ 1 min
- 6
Whisk the egg, yolk, and vanilla mixture vigorously until it transforms from its original yellow color to a beautiful pale yellow, becoming thick and glossy. This texture indicates that the brownies will have a beautiful crinkle top.
⏱️ 5 min
- 7
Gradually pour the slightly cooled chocolate mixture into the whisked egg mixture, whisking continuously as you add it. Do this a bit at a time to ensure the eggs do not cook from the heat of the chocolate mixture.
⏱️ 3 min
- 8
Add 1 3/4 cups all-purpose flour and 1 teaspoon baking powder to the batter. Using a spatula, fold in these dry ingredients until they are just combined. Be careful not to overmix.
⏱️ 2 min
- 9
Fold in 1 1/2 cups semi-sweet chocolate chips into the batter.
⏱️ 1 min
- 10
Preheat your oven to 350°F. Line a 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 2 min•🌡️ 350
- 11
Pour the prepared brownie batter into the lined pan and spread it evenly with a spatula.
⏱️ 1 min
- 12
Bake the brownies at 350°F for 25-30 minutes, or until the edges are set but the center is still slightly jiggly. Another way to know they are done correctly is when the edges are slightly raised and the center has slightly sunk, indicating it is still gooey on the inside. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350
- 13
For the best chance at the prettiest slices, let the brownies cool completely in the pan on a wire rack before you cut into them. This can take 2-3 hours.
⏱️ 120 min
- 14
Cut into squares and serve. Optionally, serve with a scoop of ice cream, a drizzle of chocolate sauce, a drizzle of olive oil, and a sprinkle of flaky salt for an elevated experience.
⏱️ 1 min
Kitchen Tools
Fudgy Crinkly Top Brownies
- 3 sticks unsalted butter
- 2/3 cup vegetable oil
- 1 1/2 cups dark brown sugar, packed
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1/2 tablespoon espresso powder
- 2 teaspoons fine kosher salt
- 4 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1
Add the 3 sticks of unsalted butter and 2/3 cup vegetable oil to a saucepan.
⏱️ 1 min - 2
Place the saucepan on the stove over medium heat and melt the butter and oil, stirring occasionally.
⏱️ 5 min - 3
Once the butter and oil are melted, remove the saucepan from the heat. Add the 1 1/2 cups packed dark brown sugar, 1 1/2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1/2 tablespoon espresso powder, and 2 teaspoons fine kosher salt to the saucepan. Whisk the mixture until it is smooth and well combined. Set aside to cool slightly.
⏱️ 5 min - 4
In a large mixing bowl, crack 4 whole eggs. Separate 2 yolks from two additional eggs and add them to the bowl with the whole eggs. Discard the egg whites.
⏱️ 2 min - 5
Add 2 teaspoons vanilla extract to the egg and yolk mixture.
⏱️ 1 min - 6
Whisk the egg, yolk, and vanilla mixture vigorously until it transforms from its original yellow color to a beautiful pale yellow, becoming thick and glossy. This texture indicates that the brownies will have a beautiful crinkle top.
⏱️ 5 min - 7
Gradually pour the slightly cooled chocolate mixture into the whisked egg mixture, whisking continuously as you add it. Do this a bit at a time to ensure the eggs do not cook from the heat of the chocolate mixture.
⏱️ 3 min - 8
Add 1 3/4 cups all-purpose flour and 1 teaspoon baking powder to the batter. Using a spatula, fold in these dry ingredients until they are just combined. Be careful not to overmix.
⏱️ 2 min - 9
Fold in 1 1/2 cups semi-sweet chocolate chips into the batter.
⏱️ 1 min - 10
Preheat your oven to 350°F. Line a 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 2 min•🌡️ 350 - 11
Pour the prepared brownie batter into the lined pan and spread it evenly with a spatula.
⏱️ 1 min - 12
Bake the brownies at 350°F for 25-30 minutes, or until the edges are set but the center is still slightly jiggly. Another way to know they are done correctly is when the edges are slightly raised and the center has slightly sunk, indicating it is still gooey on the inside. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350 - 13
For the best chance at the prettiest slices, let the brownies cool completely in the pan on a wire rack before you cut into them. This can take 2-3 hours.
⏱️ 120 min - 14
Cut into squares and serve. Optionally, serve with a scoop of ice cream, a drizzle of chocolate sauce, a drizzle of olive oil, and a sprinkle of flaky salt for an elevated experience.
⏱️ 1 min