Imported from Instagram
Easy Fudgy Crackly-Top Brownies
Rich, fudgy cocoa brownies with a shiny, crackly top created by vigorously whisking the eggs and sugars. They are studded with chocolate chips and are best slightly underbaked, then cooled or chilled for a dense texture.
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Ingredients
- 2 Large eggs
- 1 Egg yolk
- 200 g Powdered sugar
- 50 g Light brown sugar
- 115 g Melted butter (Melt and allow to cool slightly before adding.)
- 45 g Oil (Use a neutral-flavored oil.)
- 0.5 tsp Coffee powder (Optional.)
- 45 g Cocoa powder
- 85 g All-purpose flour
- 90 g Chocolate chips
- Chopped chocolate (Optional, for topping; amount to taste. Estimated nutrition assumes approximately 30 g used.)
Steps
- 1
Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the brownies after baking.
- 2
Place the eggs, egg yolk, powdered sugar, and light brown sugar in a mixing bowl. Whisk vigorously for about 2 minutes, until the mixture is smooth and the powdered sugar has completely dissolved. This thorough whisking helps create the shiny, crackly top.
- 3
Add the melted butter, neutral oil, and optional coffee powder to the egg-and-sugar mixture. Whisk until the mixture is evenly combined and glossy.
- 4
Add the all-purpose flour and cocoa powder. Add the chocolate chips as well, then fold gently with a spatula just until no dry streaks remain. Do not overmix, or the brownies may become less fudgy.
- 5
Scrape the brownie batter into the parchment-lined pan and spread it into an even layer. If using, scatter chopped chocolate over the top.
- 6
Bake for 25–30 minutes, until the edges are set but the center still looks slightly soft. Avoid overbaking; slightly underbaked brownies produce the fudgiest texture.
- 7
Transfer the pan to a cooling rack and let the brownies cool completely before slicing. For the best texture, chill them in the refrigerator for 2–3 hours before cutting into squares.
Notes
The recipe is written for an 8-inch square pan. Slightly underbaking is preferable to overbaking. Chilling for 2–3 hours makes the brownies especially fudgy and easier to slice.
Nutrition per serving
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