Basic: Fudgy Crackly-Top Brownies

The cakey ones from most box mixes have given people the wrong idea of what a brownie is, which is a shame, because a properly fudgy one is the best thing you can get out of an oven in half an hour. Melted butter, chopped semi-sweet chocolate and a full third of a cup of cocoa powder. You taste chocolate in every bite, not just sugar.

Two techniques make a real difference here. Beating the eggs vigorously into the sugar-chocolate mixture, about 50 strokes, dissolves the surface sugar and is what produces that thin, crackly top everyone is chasing. And pulling the pan at 22 minutes when a toothpick still has moist crumbs clinging to it is not underbaking, it is correct baking. The brownies firm up entirely as they cool, and if you wait the full 30 minutes before cutting, you will get clean, fudgy squares. Wrapped tightly, they keep four days at room temperature and three months in the freezer.

Melt Chocolate Butter

Preheat 350°F. Line 8×8 pan with parchment. Melt chocolate and butter over simmering water. Cool slightly.

Beat Eggs Sugar

Beat eggs and sugar 3-5 min until thick, pale, ribbony. Add vanilla to chocolate, pour into eggs, fold.

Add Flour Bake

Sift flour, cocoa, salt over chocolate. Fold just until combined. Pour into pan. Bake 25-30 min until toothpick has moist crumbs. Print

Basic: Fudgy Crackly-Top Brownies

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• Author: Kelsey Hilts
• Total Time: 40 minutes
• Yield: 12 brownies

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Description

Great brownies are fudgy, intensely chocolatey, and have a crackly, shiny top. This recipe uses melted butter and both cocoa powder and chocolate for maximum chocolate depth, producing brownies that are dense and rich rather than cakey — the kind that make people ask for the recipe.

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Ingredients

Units USM

• 1/2 cup (1 stick) unsalted butter
• 4 oz semi-sweet or bittersweet chocolate, roughly chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup chocolate chips or chopped walnuts (optional)

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Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
2. Melt the butter and chopped chocolate together in a medium saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
3. Stir the sugar into the melted chocolate mixture until well combined. Add the eggs one at a time, stirring vigorously after each — about 50 strokes total. The batter should become thick and glossy. Stir in the vanilla.
4. Sift the cocoa powder, flour, and salt directly into the bowl. Fold gently with a spatula until just combined — do not overmix or the brownies will be tough. Fold in chocolate chips or nuts if using.
5. Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan on the counter a few times to release air bubbles.
6. Bake for 22-25 minutes until a toothpick inserted in the center comes out with moist crumbs (not wet batter) clinging to it.
7. Let cool completely in the pan on a wire rack before cutting — at least 30 minutes. Use the parchment overhang to lift the brownies out for clean slices.

Notes

• The shiny, crackly top comes from vigorously beating the eggs into the sugar-chocolate mixture — this dissolves sugar on the surface.
• For fudgier brownies, underbake slightly; for more set brownies, bake an extra 2-3 minutes.
• Brownies must cool completely before slicing or they will fall apart.
• Wrap tightly in plastic wrap — brownies keep for 4 days at room temperature or 3 months in the freezer.

• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 21
• Sodium: 40
• Fat: 12
• Carbohydrates: 28
• Fiber: 2
• Protein: 3

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The post Basic: Fudgy Crackly-Top Brownies appeared first on Honest Cooking and Travel.