Imported from the web

Science-Based Fudgy Crackle-Top Brownies

Name: Science-Based Fudgy Crackle-Top Brownies
Prep time: 20 min
Cook time: 34 min
Total time: 174 min
Yield: 8 servings
Cuisine: American
Ingredients: dark chocolate (The video shows Dr. Oetker Swiss Dark Chocolate, but no quantity is readable.); butter (The video shows Lurpak butter, but no quantity is readable.); cocoa powder (Bloom in the warm chocolate-butter mixture; quantity not provided.); salt (Quantity not provided.); eggs (Quantity not provided.); sugar (Quantity not provided.); flour (Use a flour around 9% protein, as stated in the video; quantity not provided.)

Recipe by Dumpedlingss Facebook

Imported by John Tan on SeeMeCook

Thick, fudgy chocolate brownies with a shiny, crackly top. The method uses melted chocolate and butter, cocoa bloomed in the warm mixture, and whipped eggs and sugar to create the characteristic surface.

8 servings174 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

dark chocolate (The video shows Dr. Oetker Swiss Dark Chocolate, but no quantity is readable.)
butter (The video shows Lurpak butter, but no quantity is readable.)
cocoa powder (Bloom in the warm chocolate-butter mixture; quantity not provided.)
salt (Quantity not provided.)
eggs (Quantity not provided.)
sugar (Quantity not provided.)
flour (Use a flour around 9% protein, as stated in the video; quantity not provided.)

Steps

1
Set a bowl over a pot of boiling water. Add the dark chocolate and butter to the bowl and melt them together.
2
Remove the bowl from the heat. Add the cocoa powder and salt to the warm chocolate-butter mixture and stir to bloom the cocoa.
3
Whisk the eggs and sugar together on high speed until the mixture is thick and has doubled in volume.
4
Whisk on low speed while incorporating the chocolate mixture into the eggs and sugar.
5
Fold in the flour until no streaks remain.
6
Pour the batter into a lined tin and nudge it out to the edges. Do not spread the top, which the source says can damage the shiny crust.
7
Bake at 140°C for 34 minutes. Remove the brownies when their internal temperature reaches 88°C.
8
Leave the brownies to chill for 2 hours, until they cool to about 30°C and the fat firms up.
9
Slice and serve.

Notes

The post directs viewers to the author's Substack for the full recipe, but that recipe text is not included here. Ingredient quantities, serving yield, tin size, and whether 140 degrees means Celsius are not explicitly specified; the temperature unit is presented here as Celsius based on the context of the stated 88°C and 30°C cues. Ingredient nutrition and gram weights cannot be determined without quantities.