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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.

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.

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.

Pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir until just combined. Do not overmix.

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.

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.

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.


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.

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.

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.

Pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir until just combined. Do not overmix.

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.

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.

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.
