Fudgy Crinkled-Top Brownies
Fudgy Crinkled-Top Brownies
Ingredients
- 170 g unsalted butter
- 170 g dark or semi-sweet chocolate, chopped
- 3 large eggs, room temperature
- 200 g granulated sugar
- 100 g light brown sugar, packed
- 100 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1/2 teaspoon salt
- 100 g chocolate chips
Instructions
- 1
Line a 23cm square pan with parchment paper, leaving an overhang on two sides to create 'handles'. Brush the parchment paper and exposed pan sides lightly with butter. Preheat your oven to 166°C if using a dark aluminum pan, or 176°C if using a lighter metal pan. Avoid glass or ceramic dishes.
⏱️ 5 min•🌡️ 176
- 2
In a heatproof bowl, combine the unsalted butter and chopped dark or semi-sweet chocolate. Melt them together using a double boiler method or by microwaving in 30-second intervals, stirring until smooth. Set aside to cool slightly.
⏱️ 5 min
- 3
In a large mixing bowl, combine the room-temperature large eggs, granulated sugar, and light brown sugar. Whisk vigorously for 3-5 minutes until the mixture is pale, thick, glossy, and the sugar is about 80-90% dissolved. It should no longer feel grainy when rubbed between your fingers.
⏱️ 5 min
- 4
Pour the slightly cooled melted butter and chocolate mixture into the whisked egg and sugar mixture. Whisk gently until just combined.
⏱️ 2 min
- 5
In a separate small bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
⏱️ 2 min
- 6
Add the sifted dry ingredients to the wet mixture. Using a spatula, gently fold the dry ingredients into the wet mixture just until no dry flour streaks remain. Be careful not to overmix, as this can lead to cakey brownies.
⏱️ 2 min
- 7
Fold in the chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min
- 8
Pour the brownie batter into the prepared 23cm pan and spread it evenly with the spatula.
⏱️ 1 min
- 9
Place the pan into the preheated oven and bake for 20-25 minutes. The edges should be set, and the center should still look slightly underdone and jiggly when gently shaken. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 25 min•🌡️ 176
- 10
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This can take 1-2 hours. Do not attempt to cut them while warm, as they will be messy and fall apart.
⏱️ 120 min
- 11
Once completely cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and cut into desired squares. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Crinkled-Top Brownies
- 170 g unsalted butter
- 170 g dark or semi-sweet chocolate, chopped
- 3 large eggs, room temperature
- 200 g granulated sugar
- 100 g light brown sugar, packed
- 100 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1/2 teaspoon salt
- 100 g chocolate chips
Instructions
- 1
Line a 23cm square pan with parchment paper, leaving an overhang on two sides to create 'handles'. Brush the parchment paper and exposed pan sides lightly with butter. Preheat your oven to 166°C if using a dark aluminum pan, or 176°C if using a lighter metal pan. Avoid glass or ceramic dishes.
⏱️ 5 min•🌡️ 176 - 2
In a heatproof bowl, combine the unsalted butter and chopped dark or semi-sweet chocolate. Melt them together using a double boiler method or by microwaving in 30-second intervals, stirring until smooth. Set aside to cool slightly.
⏱️ 5 min - 3
In a large mixing bowl, combine the room-temperature large eggs, granulated sugar, and light brown sugar. Whisk vigorously for 3-5 minutes until the mixture is pale, thick, glossy, and the sugar is about 80-90% dissolved. It should no longer feel grainy when rubbed between your fingers.
⏱️ 5 min - 4
Pour the slightly cooled melted butter and chocolate mixture into the whisked egg and sugar mixture. Whisk gently until just combined.
⏱️ 2 min - 5
In a separate small bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
⏱️ 2 min - 6
Add the sifted dry ingredients to the wet mixture. Using a spatula, gently fold the dry ingredients into the wet mixture just until no dry flour streaks remain. Be careful not to overmix, as this can lead to cakey brownies.
⏱️ 2 min - 7
Fold in the chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min - 8
Pour the brownie batter into the prepared 23cm pan and spread it evenly with the spatula.
⏱️ 1 min - 9
Place the pan into the preheated oven and bake for 20-25 minutes. The edges should be set, and the center should still look slightly underdone and jiggly when gently shaken. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 25 min•🌡️ 176 - 10
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This can take 1-2 hours. Do not attempt to cut them while warm, as they will be messy and fall apart.
⏱️ 120 min - 11
Once completely cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and cut into desired squares. Serve and enjoy!
⏱️ 2 min