Fudgy Crackly Top Brownies
Fudgy Crackly Top Brownies
Ingredients
- 2 large eggs
- 1 egg yolk
- 200 grams powdered sugar, (1 3/4 cups)
- 50 grams light brown sugar, (1/4 cup)
- 115 grams melted butter, (1/2 cup)
- 45 grams oil, (3 tablespoons)
- 1/2 teaspoon coffee powder, optional
- 45 grams cocoa powder, (1/2 cup)
- 85 grams all purpose flour, (3/4 cup)
- 90 grams chocolate chips, (1/2 cup)
Optional Toppings
- as needed chopped chocolate
Instructions
- 1
In a large bowl, whisk the eggs, egg yolk, powdered sugar, and light brown sugar 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
- 2
Add the melted butter, oil, and coffee powder (if using) to the egg mixture. Whisk until all ingredients are well combined.
⏱️ 2 min
- 3
Gently add the all purpose flour, cocoa powder, and chocolate chips to the wet ingredients. Fold the mixture carefully using a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min
- 4
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. Transfer the brownie batter into the prepared pan.
⏱️ 3 min•🌡️ 350
- 5
Bake for 25-30 minutes, or until the edges are set and the center still appears slightly soft. Remember, underbaking is generally preferred over overbaking for fudgy brownies.
⏱️ 30 min•🌡️ 350
- 6
Remove the brownies from the oven and let them cool completely in the pan before slicing. For the best texture, transfer the cooled brownies to the refrigerator and chill for 2-3 hours before serving.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Crackly Top Brownies
- 2 large eggs
- 1 egg yolk
- 200 grams powdered sugar, (1 3/4 cups)
- 50 grams light brown sugar, (1/4 cup)
- 115 grams melted butter, (1/2 cup)
- 45 grams oil, (3 tablespoons)
- 1/2 teaspoon coffee powder, optional
- 45 grams cocoa powder, (1/2 cup)
- 85 grams all purpose flour, (3/4 cup)
- 90 grams chocolate chips, (1/2 cup)
Optional Toppings
- as needed chopped chocolate
Instructions
- 1
In a large bowl, whisk the eggs, egg yolk, powdered sugar, and light brown sugar 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 - 2
Add the melted butter, oil, and coffee powder (if using) to the egg mixture. Whisk until all ingredients are well combined.
⏱️ 2 min - 3
Gently add the all purpose flour, cocoa powder, and chocolate chips to the wet ingredients. Fold the mixture carefully using a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min - 4
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. Transfer the brownie batter into the prepared pan.
⏱️ 3 min•🌡️ 350 - 5
Bake for 25-30 minutes, or until the edges are set and the center still appears slightly soft. Remember, underbaking is generally preferred over overbaking for fudgy brownies.
⏱️ 30 min•🌡️ 350 - 6
Remove the brownies from the oven and let them cool completely in the pan before slicing. For the best texture, transfer the cooled brownies to the refrigerator and chill for 2-3 hours before serving.
⏱️ 180 min