Crinkle-Top Fudgy Brownies

Ingredients

• 1 cup unsalted butter
• 0.5 cup Dutch-process cocoa powder
• 1 tsp vanilla
• 0.5 light brown sugar (Source states “1/2 light brown sugar”; unit is omitted. Spoon and level.)
• 1.75 cup powdered sugar
• 0.75 cup semisweet chocolate chips
• 0.333 cup semisweet chocolate (Chopped)
• 3 eggs (Room temperature)
• 0.5 cup all-purpose flour
• salt (A pinch)
• 3 tbsp olive oil

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8-by-8-inch baking pan and line it with parchment paper on all sides. Set the prepared pan aside.

2. 2

   Place the butter in a saucepan over medium-low heat. Once it begins to foam, stir and scrape the butter from the bottom and sides of the pan every 10 seconds.

3. 3

   Continue cooking the butter for 6–8 minutes. The milk solids will sink to the bottom and begin turning brown. When the butter smells nutty and toasted and has turned deep golden brown, immediately transfer it to a heatproof bowl to cool.

4. 4

   Add the cocoa powder, olive oil, vanilla, and chopped semisweet chocolate to the browned butter. Mix until the chocolate has melted and the cocoa powder is completely dissolved.

5. 5

   In a separate bowl, crack in the eggs and add the light brown sugar. Whisk for 5–6 minutes, or until the sugar has completely dissolved into the eggs. This step is important for achieving a crackly top.

6. 6

   Add the powdered sugar and mix for another 1–2 minutes, until fully incorporated.

7. 7

   Once the browned-butter mixture has cooled, add it to the egg mixture and combine.

8. 8

   Add the all-purpose flour, salt, and semisweet chocolate chips. Mix until well combined.

9. 9

   Transfer the batter to the prepared 8-by-8-inch baking pan and spread it evenly.

10. 10

    Bake for 30 minutes. The tops should be shiny, and a toothpick inserted into the brownies should have some crumbs clinging to it.

11. 11

    Let the brownies cool in the pan for 1–2 hours before cutting.

12. 12

    To cut the brownies, use a very sharp knife warmed under hot water. Wipe the knife clean with a wet paper towel between cuts.

Notes

The source omits the unit for the light brown sugar; it is retained as written. The recipe does not specify the exact number or size of brownie pieces; 16 servings is an estimate for an 8-by-8-inch pan.

Nutrition per serving

• dessert
• brownies
• baked
• chocolate
• fudgy
• vegetarian