Fudgy Crackly Top Brownies

Ingredients

• 2 large eggs
• 1 egg yolk (large)
• 200 g powdered sugar
• 50 g light brown sugar
• 115 g melted butter
• 45 g oil
• 0.5 tsp coffee powder (optional)
• 45 g cocoa powder
• 85 g all purpose flour
• 90 g chocolate chips
• chopped chocolate (optional topping)

Steps

1. 1

   Preheat your oven to 350°F (180°C) and line an 8x8-inch baking pan with parchment paper.

2. 2

   In a large bowl, combine the 2 large eggs, 1 egg yolk, 200g powdered sugar, and 50g brown sugar.

3. 3

   Whisk the egg and sugar mixture vigorously for about 2 minutes until the mixture is smooth and the powdered sugar has completely dissolved. This step is essential for achieving the shiny crinkly top.

4. 4

   Add the 115g melted butter, 45g oil, and 1/2 tsp coffee powder (if using) to the bowl and whisk until well combined.

5. 5

   Add the 85g all-purpose flour, 45g cocoa powder, and 90g chocolate chips.

6. 6

   Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop as soon as no streaks of flour remain.

7. 7

   Transfer the brownie batter to the prepared 8x8 pan and spread evenly. Top with additional chopped chocolate if desired.

8. 8

   Bake in the preheated oven for 25-30 minutes. The edges should be set, but the center should still look a little soft.

9. 9

   Remove from the oven and allow to cool completely in the pan before slicing.

10. 10

    For the best texture, place the cooled brownies in the fridge to chill for 2-3 hours before serving.

Notes

Underbaking is better than overbaking when it comes to brownies to ensure they stay fudgy. Chilling in the fridge significantly improves the final texture.

Nutrition per serving

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