Crinkle-Top Fudgy Brownies

Ingredients

• 1 cup unsalted butter
• 0.5 cup Dutch-process cocoa powder
• 1 tsp vanilla
• 0.5 cup light brown sugar (Spoon into the measuring cup and level it.)
• 1.75 cup powdered sugar
• 0.75 cup semi-sweet chocolate chips
• 0.333 cup semi-sweet 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. 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, until the milk solids 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.

4. 4

   Add the cocoa powder, olive oil, vanilla, and chopped semi-sweet chocolate to the hot 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 is completely dissolved into the eggs. This step is important for creating the crinkle top.

6. 6

   Add the powdered sugar to the egg mixture and mix for another 1–2 minutes, until completely combined.

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 semi-sweet chocolate chips. Mix until the batter is well combined.

9. 9

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

10. 10

    Bake for 30 minutes. The top 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

    When ready to cut, use a very sharp knife. Run hot water over the knife to warm it, and wipe it clean with a wet paper towel between cuts.

Notes

The source does not specify the number or size of servings. The recipe uses an 8-by-8-inch pan; 16 brownies is an estimate. Do not cut the brownies until they have cooled in the pan for 1–2 hours.

Nutrition per serving

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