Shiny-Topped, Rich, Fudgy Brownies

Ingredients

• 0.75 cup cocoa powder
• 0.66 cup all-purpose flour
• 0.5 tsp baking powder
• 1 tsp kosher salt
• 3 eggs
• 2 stick unsalted butter (1 cup)
• 2 cup granulated sugar
• 1 tbsp vanilla extract

Steps

1. 1

   Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with aluminum foil.

2. 2

   In a medium bowl, whisk together 3/4 cup cocoa powder, 2/3 cup flour, 1/2 teaspoon baking powder, and 1 teaspoon kosher salt until well combined.

3. 3

   In a separate large bowl, whisk 3 eggs for about 1 minute until they become foamy and slightly thick.

4. 4

   Melt 2 sticks of butter in a saucepan over medium heat.

5. 5

   Vigorously whisk 2 cups of sugar into the melted butter until the mixture is nearly emulsified and resembles wet sand.

6. 6

   Add the butter-sugar mixture to the beaten eggs, whisking constantly until they are thoroughly combined.

7. 7

   Whisk in 1 tablespoon of vanilla extract.

8. 8

   Add the dry ingredients to the wet ingredients and whisk one last time until the batter is thoroughly mixed.

9. 9

   Transfer the batter to the prepared foil-lined pan and spread evenly.

10. 10

    Bake for 37 to 40 minutes. The top should be shiny and crackly.

11. 11

    Let the brownies cool in the pan for at least 30 minutes before lifting them out by the foil and cutting.

Notes

The key to the shiny top is melting the butter and sugar sufficiently and beating them until they look like wet sand, then ensuring the eggs are foamy before combining. This recipe is adapted from Fine Cooking with techniques inspired by Stella Parks (Bravetart).

Nutrition per serving

• brownies
• dessert
• chocolate
• fudgy
• baked
• sweet
• cocoa