Crackly Top Brownies with a Fudgy Center
These crackly top brownies combine a delicate, crisp top with a rich, fudgy center, offering a delightful treat for any chocolate lover.
Equipment
- 1 9x13 inch baking pan greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter
- 8 oz dark chocolate chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- In a microwave-safe bowl, melt the butter and dark chocolate in 30-second intervals, stirring until smooth.
- In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until pale and fluffy.
- Slowly add the melted chocolate mixture into the egg mixture, stirring gently to combine.
- Sift together the flour, cocoa powder, and salt, then fold into the wet ingredients until just combined.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, or until the top is crackly and a toothpick comes out with a few moist crumbs.
Serving
- Allow the brownies to cool completely in the pan before cutting into squares. Serve with ice cream or whipped cream if desired.
Storage
- Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Notes
Pro Tips: Ensure your eggs are at room temperature to achieve a better emulsification. Beat the sugar and eggs thoroughly for a crackly top.
Ingredient Substitutions: You can replace dark chocolate with semi-sweet chocolate for a milder flavor.
How to Serve: Serve warm with a scoop of vanilla ice cream for a classic pairing.
Storage & Freshness: Store in an airtight container to maintain freshness. Refrigerate for longer shelf life.
Make-Ahead Tips: Prepare the batter ahead of time and refrigerate up to a day before baking.
Ingredient Substitutions: You can replace dark chocolate with semi-sweet chocolate for a milder flavor.
How to Serve: Serve warm with a scoop of vanilla ice cream for a classic pairing.
Storage & Freshness: Store in an airtight container to maintain freshness. Refrigerate for longer shelf life.
Make-Ahead Tips: Prepare the batter ahead of time and refrigerate up to a day before baking.