Crinkle Top Fudgy Brownies
Rich, fudgy brownies with a shiny, crackly top and deep toasted-butter flavor from browned butter. These brownies are studded with semi-sweet chocolate for extra pockets of melted chocolate—perfect for a decadent dessert or sharing.
Yield
9
Time
2 hours 30 minutes
Ingredients
1 cup (225 g) unsalted butter
1/2 cup (60 g) natural cocoa powder
1 tablespoon (15 g) vanilla bean paste or vanilla extract
1/2 cup (115 g) light brown sugar
1 3/4 cups (350 g) powdered sugar (confectioners' sugar)
1 cup (120 g) semi-sweet chocolate chips
1 teaspoon espresso powder
1/4 cup (60 g) semi-sweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup (65 g) all-purpose flour
1/2 teaspoon salt
3 tablespoons (45 ml) olive oil
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease and line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
Step 2
Brown the butter: place the unsalted butter in a saucepan over medium-low heat. Stir and scrape the bottom and sides of the pan every ~10 seconds as the butter melts and foams. After about 6–8 minutes the milk solids will sink and begin to brown. When the butter smells nutty and turns a deep golden brown, remove from heat and immediately transfer to a heatproof bowl to cool.
Step 3
When the browned butter has cooled slightly, stir in the cocoa powder, olive oil, espresso powder, vanilla, and the chopped semi-sweet chocolate. Mix until the chocolate has melted and the cocoa powder is fully incorporated and smooth.
Step 4
In a separate large bowl, crack the eggs and add the light brown sugar. Whisk vigorously for 5–6 minutes, until the sugar is completely dissolved into the eggs (this step helps produce the crackly top).
Step 5
Add the powdered sugar to the egg mixture and whisk for another 1–2 minutes until combined.
Step 6
Fold the cooled browned-butter chocolate mixture into the egg/sugar mixture until evenly combined. Add the flour and salt, then fold in the semi-sweet chocolate chips. Mix just until combined—do not overmix.
Step 7
Pour the batter into the prepared 8 x 8-inch pan and smooth the top. Bake in the preheated oven for 30–35 minutes. The top should be shiny and crackly; a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
Step 8
Remove from oven and let the brownies cool in the pan for 1–2 hours to set fully.
Step 9
When ready to cut, run a very sharp knife under hot water to warm it, dry, then slice. Wipe the knife clean with a wet paper towel (or reheat under hot water) between cuts for clean edges.
%3Amax_bytes(150000)%3Astrip_icc()%2F20250212-SEA-ChcocolateMugCake-AmandaSuarez-08-c4fb883d72754b308219d8b52334ec7c.jpg&w=640&q=75)
