Fudgey, Crackly, Downright Irresistible Brownies

Keeping this one short and sweet because… Brownies. ‘Nough said.

Okay maybe a little bit more explanation is in order…

A few days ago it was brought to my attention that I don’t have my favourite, classic brownie recipe on the blog here for you guys…. like what have I been doing with my life!?

I knew I had to rectify this issue STAT because if there is one thing you need in your life, it’s a damn good brownie recipe, amiright? So I posted a tutorial on my Instagram Stories sharing my tips and tricks for the perfect, fudgey, crackly topped brownie (which you can watch here) And I am sharing the full recipe below so you can bake along!

Fudgey, Crackly, Downright Irresistible Brownies

Things you need…

3/4 cup butter
3/4 cup granulated sugar
1/2 cup brown sugar
3 oz dark chocolate
1 tbsp pure vanilla extract
1 tsp espresso powder
4 large eggs
1/2 cup + 2 tbsp all purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/2 tsp salt

1/2 cup dark chocolate chips + a couple tbsp more for sprinkling on top

How to make…

Pre-heat oven to 350F degrees and grease and line a 9×9 inch baking pan with parchment paper; set aside.

In a small bowl, whisk together your flour, cocoa powder, baking powder and salt; set aside.

In a medium sauce pan, melt together butter, dark chocolate, granulated and brown sugars just until smooth and glossy. Remove from heat and set aside.

In a large mixing bowl, beat your eggs with an electric or stand mixer until pale and fluffy – about 3 minutes. Add in espresso powder and vanilla; beat until combined. Pour in melted chocolate, butter and sugar mixture and beat until completely combined. Add dry ingredients and beat until just combined. Use a spatula to fold in the dark chocolate chips, and pour batter into prepared pan.

Evenly sprinkle the top of the brownies with a couple more tbsp of chocolate chips and set the brownies on top of your stove (where it will be warm from the preheating oven) to set for a few minutes. You want your batter to be warm and heat up slightly from the heat of the stove so that the chocolate chips get melty on top. Once they are melty, take an off-set spatula and spread the batter to the outer edges of the pan, swirling the chocolate chips as you do (this is the secret to a shiny, crackly brownie top).

Place brownies in the center rack of your oven to bake for 20-24 minutes or until the edges are set and the center is almost set, but still has a slight jiggle when you shake the pan. Remove from oven and set on a wire rack to cool completely.

Use the parchment paper to life your brownies from the pan and slice into 12 equal squares. Enjoy!