Always Shiny Crinkle Brownies
Dense fudgy brownies that are guaranteed to give you that perfect shiny crinkle top.
Ingredients
- 226g or 1 cup unsalted butter sliced
- 400g or 2 cups granulated sugar
- 65g or ¾ cup dutch process cocoa
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 4 large eggs at room temperature
- 90g or ⅔ cup all purpose flour
- 200 g dark chocolate 50-77% cocoa solids broken into large pieces (I use lindt 70%)
Instructions
- Preheat oven to 345 F.
- Line an 8x8 or a 9x9 inch square pan with parchment paper.
- Set the sliced butter in a microwave safe bowl and heat until melted. Whisk in the sugar, then heat the mixture again, for about 30 seconds. Whisk the hot sugar and butter together until it starts become shiny and cohesive. Whisk in the salt and vanilla.
- Whisk in the cocoa, then set the bowl back in the microwave for another 30 seconds. Whisk until the mix starts to separate: you'll see it form a mass around the whisk but there will be a chocolate liquid that is separating.
- Add the eggs one at a time and whisk vigorously - if you like you can switch to a hand beater. Beat until smooth and silky.
- Chop the chocolate very, very finely - there should be lots of tiny shards of chocolate.
- Add the flour and finely chopped chocolate and stir with a rubber spatula until smooth.
- Pour into baking pan and bake until the center has puffed up and cracked, about for 40-45 minutes.
- Allow to cool completely in the pan and then use the sling to lift it out. Slice into 1 inch squares and serve.
Video
Notes
This recipe was updated in December 2024: instead of using a double boiler/pot on the stove I use the microwave. I find this more approachable and the controlled method of heating in steps, helps prevent any burning of the cocoa. If you prefer the original method, heat the butter and sugar and whisk until cohesive, then add the cocoa and (still over the heat) whisk until it starts to separate.