The Shiniest, Crackliest Fudgy Brownies
Dense, ultra-fudgy brownies with a shiny, crackly top, made with two kinds of chocolate for texture and flavor.
Equipment
- Digital kitchen scale
- 8x8-inch metal baking pan
- Parchment Paper
- Large heatproof bowl
- Whisk
- Fine-mesh sieve (for sifting)
- Rubber spatula
Ingredients
- 170 g unsalted butter ¾ cup
- 170 g semisweet chocolate finely chopped (6 oz)
- 250 g granulated sugar 1¼ cups
- 50 g light brown sugar packed (¼ cup)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 75 g all-purpose flour ⅔ cup
- 35 g unsweetened cocoa powder ⅓ cup
- ½ teaspoon fine sea salt
- 85 g semisweet chocolate chips or finely chopped chocolate ½ cup
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving some overhang for easy removal.
- Add the butter and chopped semisweet chocolate to a heatproof bowl. Microwave in 20–30 second increments, stirring between each, until completely melted and smooth.170 g unsalted butter, 170 g semisweet chocolate
- While the chocolate mixture is still quite warm, add the granulated sugar and brown sugar. Whisk vigorously for about 1 minute. The mixture will still look somewhat grainy, but the warmth helps begin dissolving the sugar, which is important for that shiny top.250 g granulated sugar, 50 g light brown sugar
- Add the eggs one at a time, whisking very well after each addition. Once all the eggs are incorporated, whisk vigorously for another 1–2 minutes, until the batter looks noticeably thicker, smoother, and glossy. Whisk in the vanilla.2 large eggs, 2 teaspoons vanilla extract
- Sift the flour, cocoa powder, and salt directly over the batter. Fold gently with a rubber spatula just until only a few streaks of flour remain.75 g all-purpose flour, 35 g unsweetened cocoa powder, ½ teaspoon fine sea salt
- Fold in the chocolate chips or chopped chocolate just until evenly distributed. Do not overmix.85 g semisweet chocolate chips or finely chopped chocolate
- Spread the batter evenly into the prepared pan. Bake for 27–33 minutes, until the top is shiny and crackled and the edges are set. A toothpick inserted near the center should come out with thick, moist crumbs, not completely clean. Avoid baking until the toothpick is dry or the brownies will lose that fudgy texture.
- Allow the brownies to cool completely in the pan before lifting them out and slicing. For especially clean slices and an ultra-fudgy texture, let them cool for at least 2 hours.
Notes
Granulated sugar matters: It's doing most of the work for that shiny, crackly top; I would not substantially reduce it. The crust forms when dissolved sugar combines with egg proteins and rises to the surface during baking.
Keep the chocolate mixture warm: Make sure the melted butter and chocolate mixture is still warm when the sugars go in; that helps dissolve more of the sugar.
Whisk the eggs in well: You don't need to whip them separately, but you do want the batter glossy before adding the flour.
Don't overdo the brown sugar: Brown sugar makes brownies wonderfully chewy and moist, but too much of it works against that delicate crackly crust. This formula heavily favors granulated sugar for that reason.
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Nutrition
Calories: 272kcalCarbohydrates: 32gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 44mgSodium: 85mgPotassium: 144mgFiber: 2gSugar: 25gVitamin A: 303IUCalcium: 22mgIron: 2mg
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