I love crispy top brownies.
Don’t get me wrong, there’s nothing wrong with regular brownies, but there’s something about the extra crisp and texture that puts them over the edge for me.
I recently made a mistake on a batch of brownies, and it led to the creation of this recipe. Best un-mistake ever, because they turned out to the best brownies my husband said I’ve ever made. Win!
So before I forget what I did… here’s the recipe.
– 1-1/4 cup white sugar
– 3 eggs
– 2 teaspoons of vanilla extract
– 1/3 cup of all purpose flour
– 3/4 cup of cocoa powder
– 1/3 teaspoon of salt
– 1/3 teaspoon of baking powder
– 6 oz. melted unsweetened dark chocolate
– 3/4 cup melted butter, cooled
1. Preheat the oven to 325F. Line your baking dish with parchment paper. I usually use a square (9″x9″) or rectangular baking dish (11″x7″).
2. Beat the sugar with the eggs until they are light yellow (about 5-8 minutes) in a large bowl or stand-mixer.
3. Add the vanilla extract and mix until combined.
4. In a medium bowl, combine the flour, cocoa powder, salt, and baking powder.
5. Melt the chocolate on low to medium-low heat in a saucepan. Careful not to burn it. Stir until melted.
6. Add the dry flour mixture to the sugar-egg mixture in two to three batches and mix each time until just combined. Careful not to overmix.
7. Add the melted chocolate to the mixture and mix until just combined.
8. Add the melted cooled down butter to the mixture until just combined.
9. Pour the batter into your baking dish (11″x7″).
10. Bake in the oven for 35-45 min. The top will be crispy when done, and come out nearly entirely clean when you put a toothpick in. It’s good to have them just a touch underdone for an even chewier, fudgy texture.
11. Let the brownies cool on a rack for about 5-10 minutes, or in the pan.