Phew, finally I can post this recipe. I have been trying countless brownie variations all trying to achieve that crackly top and fudgy center. I tried different amounts of ingredients, different mixing methods and then it happened. They came out exactly how I was hoping. Crackly, fudgy, chewy, dense, decadent, and most importantly delicious.
So what’s the secret?
One part is the mixing method. I beat together the sugars and eggs for 3 minutes, then add in the melted butter and cream together for another 3 minutes. I found that by doing this, I consistently got the shiny, crackly crust on top.
Another reason this recipe is so good is because of the use of both cocoa powder and melted chocolate in the batter. It helps to create the fudge center as well as a richer chocolate flavor. The quality and type of chocolate will alter the final product. That being said I have used basic chocolate chips and high end baking chocolate. If you’re looking for a deeper, more complex chocolate flavor, I would recommend the higher quality chocolate chopped up. Conversely, the chocolate chips still provide a delicious flavor, are quicker, and less expensive.
The best way to bake brownies is to use parchment paper in the bottom of the pan and have it be wider than the pan. The parchment paper wings will help to remove the brownies from the pan.
It is always important to let the brownies cool before you pull them out of the pan and before you cut them. They will hold together better and have a better flavor if you wait. I know it’s hard, all that gooey chocolate and delicious smell but trust me. Hold off until they are cool.
The next most important part is to not let the brownies over bake! This will change the taste and texture from fudgy to more cakey. I have done this recipe in both a 8×8 (I recently figured out I don’t actually own a 9×9 pan) and a 9×13. You can use any of the three sizes but you will adjust the time you bake. For the 9×13 the bake time is 18-22 minutes. The 8×8 is around 30-35 minutes, the 9×9 would be in between (around 28). When you use a toothpick you want there to be some moist crumbs on the toothpick. If it comes out without them, the brownies are probably a little over baked, or if the toothpick comes out with batter they need a little longer. I would stay on the lower bake time and check to avoid over baking.
For this recipe you will need:
- 3/4 Cup unsalted butter
- 1 Cup Chocolate chips or 4oz chopped chocolate
- 1 1/4 Cup granulated sugar
- 1/4 brown sugar
- 3 large eggs
- 1 Tbsp vegetable oil
- 1 tsp Vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup AP flour
- 1 tsp salt
- Melt butter in the microwave, be careful to not let it burn. Melt at short 30 second intervals. Let cool
- Add both sugars and the eggs to a bowl. Using a whisk or mixer, mix until light and fluffy. At least 3 minutes. Add the melted butter and vegetable oil, then mix for another 3 minutes.
- Melt the chocolate in the microwave and let cool ( if you want to save on dishes, I use the same bowl I melted the butter in) let cool.
- Add the melted chocolate into the sugar butter and egg mixture. Add in vanilla extract. Mix together.
- Add in the cocoa powder, flour, and salt. Mix until just combined, don’t over mix. At this point you can toss in any extras you might be putting in (nuts, chocolate chips/chunks, cut up candy bars, it’s up to you!)
- Bake according to your pan size, always edge on the less done side.
9×13 18-22 minutes, 8×8 30-35 minutes, 9×9 25-30 minutes.