Fudgy Brownies with a Shiny, Cracked Crust
Fudgy Brownies with a Shiny, Cracked Crust
Ingredients
- 200 g dark chocolate
- 1/2 cup butter, (115g)
- 3 eggs
- 1/2 cup granulated sugar, (100g)
- 1/2 cup brown sugar, (100g)
- 1 teaspoon vanilla paste, or to taste
- 1/2 cup all-purpose flour, (75g)
- 1/4 cup cocoa powder, (35g)
- 1 pinch salt
- 1/2 cup chopped chocolate, for folding in and topping, as needed
Instructions
- 1
Preheat your oven to 175 degrees Celsius. Line a baking pan with parchment paper, allowing some overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 175
- 2
In a heatproof bowl, combine the 200g dark chocolate and 1/2 cup (115g) butter. Melt them together using a double boiler method or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly while you prepare the other ingredients.
⏱️ 5 min
- 3
In a separate large mixing bowl, crack the 3 eggs. Add 1/2 cup (100g) granulated sugar and 1/2 cup (100g) brown sugar to the eggs.
⏱️ 2 min
- 4
Using an electric hand mixer, beat the eggs and sugars together on high speed. Continue beating for several minutes until the mixture is pale in color, thick, and airy. This step is crucial for incorporating air, which helps create the signature shiny, cracked crust on the brownies.
⏱️ 7 min
- 5
Add the vanilla paste to the beaten egg mixture. Pour the slightly cooled melted dark chocolate and butter mixture into the egg mixture. Gently fold with a spatula until just combined. Be careful not to deflate the airy egg mixture.
⏱️ 3 min
- 6
Using a sieve, sift 1/2 cup (75g) all-purpose flour, 1/4 cup (35g) cocoa powder, and a pinch of salt directly over the wet mixture in the bowl.
⏱️ 2 min
- 7
Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Mix only until no streaks of flour remain. Avoid overmixing, as this can develop the gluten in the flour and lead to a cakey texture rather than a fudgy one.
⏱️ 3 min
- 8
If desired, fold in additional chopped chocolate pieces into the batter.
⏱️ 1 min
- 9
Pour the brownie batter into the prepared baking pan, spreading it evenly with the spatula. If desired, place extra chocolate chunks on top of the batter for added texture and flavor.
⏱️ 2 min
- 10
Bake in the preheated oven at 175 degrees Celsius for 25-30 minutes. The brownies are done when 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, cracked appearance.
⏱️ 30 min•🌡️ 175
- 11
Once baked, remove the pan from the oven. Do not cut into the brownies immediately. For the fudgiest texture and to allow them to set properly, let them cool completely at room temperature, then transfer them to the refrigerator and chill overnight (at least 8 hours).
⏱️ 720 min
- 12
Once completely cooled and set, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and cut into desired squares using a sharp knife. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Brownies with a Shiny, Cracked Crust
- 200 g dark chocolate
- 1/2 cup butter, (115g)
- 3 eggs
- 1/2 cup granulated sugar, (100g)
- 1/2 cup brown sugar, (100g)
- 1 teaspoon vanilla paste, or to taste
- 1/2 cup all-purpose flour, (75g)
- 1/4 cup cocoa powder, (35g)
- 1 pinch salt
- 1/2 cup chopped chocolate, for folding in and topping, as needed
Instructions
- 1
Preheat your oven to 175 degrees Celsius. Line a baking pan with parchment paper, allowing some overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 175 - 2
In a heatproof bowl, combine the 200g dark chocolate and 1/2 cup (115g) butter. Melt them together using a double boiler method or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly while you prepare the other ingredients.
⏱️ 5 min - 3
In a separate large mixing bowl, crack the 3 eggs. Add 1/2 cup (100g) granulated sugar and 1/2 cup (100g) brown sugar to the eggs.
⏱️ 2 min - 4
Using an electric hand mixer, beat the eggs and sugars together on high speed. Continue beating for several minutes until the mixture is pale in color, thick, and airy. This step is crucial for incorporating air, which helps create the signature shiny, cracked crust on the brownies.
⏱️ 7 min - 5
Add the vanilla paste to the beaten egg mixture. Pour the slightly cooled melted dark chocolate and butter mixture into the egg mixture. Gently fold with a spatula until just combined. Be careful not to deflate the airy egg mixture.
⏱️ 3 min - 6
Using a sieve, sift 1/2 cup (75g) all-purpose flour, 1/4 cup (35g) cocoa powder, and a pinch of salt directly over the wet mixture in the bowl.
⏱️ 2 min - 7
Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Mix only until no streaks of flour remain. Avoid overmixing, as this can develop the gluten in the flour and lead to a cakey texture rather than a fudgy one.
⏱️ 3 min - 8
If desired, fold in additional chopped chocolate pieces into the batter.
⏱️ 1 min - 9
Pour the brownie batter into the prepared baking pan, spreading it evenly with the spatula. If desired, place extra chocolate chunks on top of the batter for added texture and flavor.
⏱️ 2 min - 10
Bake in the preheated oven at 175 degrees Celsius for 25-30 minutes. The brownies are done when 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, cracked appearance.
⏱️ 30 min•🌡️ 175 - 11
Once baked, remove the pan from the oven. Do not cut into the brownies immediately. For the fudgiest texture and to allow them to set properly, let them cool completely at room temperature, then transfer them to the refrigerator and chill overnight (at least 8 hours).
⏱️ 720 min - 12
Once completely cooled and set, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and cut into desired squares using a sharp knife. Serve and enjoy!
⏱️ 5 min