Super Fudgy Crackling Top Brownies
Super Fudgy Crackling Top Brownies
Ingredients
- 1 cup Dutch process cocoa powder
- 6 ounces dark or semisweet chocolate
- 1 1/2 tablespoons instant coffee powder
- 1 cup butter, melted
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla bean paste
- 4 eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 4 ounces dark or semisweet chocolate
Instructions
- 1
Preheat the oven to 350°F and grease a 9x13 metal baking dish with non-stick spray.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the Dutch process cocoa powder, 6 ounces of dark or semisweet chocolate, and instant coffee powder.
⏱️ 3 min
- 3
Melt the butter in a separate microwave-safe dish. Immediately pour the hot melted butter on top of the chocolate mixture from Step 2. Stir until all the chocolate is melted. If the chocolate is not melting completely, place the mixture in the microwave in 15-second increments, stirring after each, until totally melted. Set aside.
⏱️ 5 min
- 4
In a large bowl, using a hand mixer or stand mixer, beat together the granulated sugar, brown sugar, eggs, and vanilla bean paste for 5-6 minutes or until the mixture is fluffy, thick, and creamy.
⏱️ 6 min
- 5
Slowly beat the melted chocolate mixture (from Step 3) into the sugar-egg mixture until all combined.
⏱️ 3 min
- 6
Using a spatula, slowly mix in the all-purpose flour and salt until all combined and no flour pockets are left. Fold in the remaining 4 ounces of dark or semisweet chocolate.
⏱️ 3 min
- 7
Pour the brownie batter into the prepared 9x13 baking dish, spreading it to the edges with a spatula. Bake for 22-24 minutes or until the brownies are set.
⏱️ 24 min•🌡️ 350
- 8
Let the brownies cool completely for an hour before cutting into them.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Super Fudgy Crackling Top Brownies
- 1 cup Dutch process cocoa powder
- 6 ounces dark or semisweet chocolate
- 1 1/2 tablespoons instant coffee powder
- 1 cup butter, melted
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla bean paste
- 4 eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 4 ounces dark or semisweet chocolate
Instructions
- 1
Preheat the oven to 350°F and grease a 9x13 metal baking dish with non-stick spray.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the Dutch process cocoa powder, 6 ounces of dark or semisweet chocolate, and instant coffee powder.
⏱️ 3 min - 3
Melt the butter in a separate microwave-safe dish. Immediately pour the hot melted butter on top of the chocolate mixture from Step 2. Stir until all the chocolate is melted. If the chocolate is not melting completely, place the mixture in the microwave in 15-second increments, stirring after each, until totally melted. Set aside.
⏱️ 5 min - 4
In a large bowl, using a hand mixer or stand mixer, beat together the granulated sugar, brown sugar, eggs, and vanilla bean paste for 5-6 minutes or until the mixture is fluffy, thick, and creamy.
⏱️ 6 min - 5
Slowly beat the melted chocolate mixture (from Step 3) into the sugar-egg mixture until all combined.
⏱️ 3 min - 6
Using a spatula, slowly mix in the all-purpose flour and salt until all combined and no flour pockets are left. Fold in the remaining 4 ounces of dark or semisweet chocolate.
⏱️ 3 min - 7
Pour the brownie batter into the prepared 9x13 baking dish, spreading it to the edges with a spatula. Bake for 22-24 minutes or until the brownies are set.
⏱️ 24 min•🌡️ 350 - 8
Let the brownies cool completely for an hour before cutting into them.
⏱️ 60 min