Fudgy Brownies with a Crinkly Top
Fudgy Brownies with a Crinkly Top
Ingredients
- 1 cup semisweet chocolate, chopped (about 200g)
- 6 tablespoons unsalted butter, melted (about 130g)
- 1 cup granulated sugar, (about 180g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour, (about 60g)
- 1/4 cup cocoa powder, unsweetened
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium microwave-safe bowl, combine the chopped semisweet chocolate and melted unsalted butter. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 3
In a large bowl, whisk together the granulated sugar, large eggs, and vanilla extract until light in color and slightly frothy, about 2-3 minutes. This step is crucial for achieving the crinkly top.
⏱️ 3 min
- 4
Pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir until just combined. Do not overmix.
⏱️ 1 min
- 5
In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min
- 6
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have a shiny, crinkly crust.
⏱️ 30 min•🌡️ 350
- 7
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This allows them to set properly and prevents crumbling. Once cooled, cut into squares and serve.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Brownies with a Crinkly Top
Ingredients
- 1 cup semisweet chocolate, chopped (about 200g)
- 6 tablespoons unsalted butter, melted (about 130g)
- 1 cup granulated sugar, (about 180g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour, (about 60g)
- 1/4 cup cocoa powder, unsweetened
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium microwave-safe bowl, combine the chopped semisweet chocolate and melted unsalted butter. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 3
In a large bowl, whisk together the granulated sugar, large eggs, and vanilla extract until light in color and slightly frothy, about 2-3 minutes. This step is crucial for achieving the crinkly top.
⏱️ 3 min - 4
Pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir until just combined. Do not overmix.
⏱️ 1 min - 5
In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min - 6
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have a shiny, crinkly crust.
⏱️ 30 min•🌡️ 350 - 7
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This allows them to set properly and prevents crumbling. Once cooled, cut into squares and serve.
⏱️ 60 min