Easy Fudgy Crackly Top Brownies
Easy Fudgy Crackly Top Brownies
Ingredients
- 2 large eggs
- 1 egg yolk
- 200 g powdered sugar, (1 3/4 cups)
- 50 g light brown sugar, (1/4 cup)
- 115 g melted butter, (1/2 cup)
- 45 g oil, (3 tablespoons)
- 1/2 teaspoon coffee powder, optional
- 45 g cocoa powder, (1/2 cup)
- 85 g all purpose flour, (3/4 cup)
- 90 g chocolate chips, (1/2 cup)
- as needed chopped chocolate, for toppings, optional
Instructions
- 1
Preheat your oven to 350°F (180°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the large eggs, egg yolk, powdered sugar, and light brown sugar. Whisk vigorously for about 2 minutes until the mixture is smooth and the powdered sugar has completely dissolved. This vigorous whisking is key to achieving the shiny, crinkly top on your brownies.
⏱️ 2 min
- 3
Add the melted butter, oil, and optional coffee powder to the egg and sugar mixture. Whisk until all ingredients are well combined.
⏱️ 1 min
- 4
Gently fold in the all purpose flour, cocoa powder, and chocolate chips using a spatula. Mix just until combined; be careful not to overmix the batter, as this can lead to tough brownies.
⏱️ 2 min
- 5
Pour the brownie batter into the prepared 8x8 inch pan. If desired, sprinkle the optional chopped chocolate over the top of the batter.
⏱️ 1 min
- 6
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center still looks a little soft. Remember, underbaking is preferable to overbaking for fudgy brownies.
⏱️ 30 min•🌡️ 350
- 7
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. For the best texture, transfer the cooled brownies to the refrigerator and chill for 2-3 hours before slicing and serving.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Fudgy Crackly Top Brownies
- 2 large eggs
- 1 egg yolk
- 200 g powdered sugar, (1 3/4 cups)
- 50 g light brown sugar, (1/4 cup)
- 115 g melted butter, (1/2 cup)
- 45 g oil, (3 tablespoons)
- 1/2 teaspoon coffee powder, optional
- 45 g cocoa powder, (1/2 cup)
- 85 g all purpose flour, (3/4 cup)
- 90 g chocolate chips, (1/2 cup)
- as needed chopped chocolate, for toppings, optional
Instructions
- 1
Preheat your oven to 350°F (180°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the large eggs, egg yolk, powdered sugar, and light brown sugar. Whisk vigorously for about 2 minutes until the mixture is smooth and the powdered sugar has completely dissolved. This vigorous whisking is key to achieving the shiny, crinkly top on your brownies.
⏱️ 2 min - 3
Add the melted butter, oil, and optional coffee powder to the egg and sugar mixture. Whisk until all ingredients are well combined.
⏱️ 1 min - 4
Gently fold in the all purpose flour, cocoa powder, and chocolate chips using a spatula. Mix just until combined; be careful not to overmix the batter, as this can lead to tough brownies.
⏱️ 2 min - 5
Pour the brownie batter into the prepared 8x8 inch pan. If desired, sprinkle the optional chopped chocolate over the top of the batter.
⏱️ 1 min - 6
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center still looks a little soft. Remember, underbaking is preferable to overbaking for fudgy brownies.
⏱️ 30 min•🌡️ 350 - 7
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. For the best texture, transfer the cooled brownies to the refrigerator and chill for 2-3 hours before slicing and serving.
⏱️ 180 min