AmericanDesserts and bakingMeatless
Fudgy Crinkle-Top Brownies
Dense, gooey brownies with a shiny, crackly top and pockets of melted chocolate.
Ingredients
Quantities for 12. Tick things off as you go.
Method
Heat the oven
Heat the oven to 175°C (155°C fan, 350°F). Line a 20 cm square tin with baking paper.
Melt chocolate and butter
Set the chopped chocolate and butter in a bowl over barely simmering water. Stir until smooth, then cool for 5 minutes.
Whisk eggs and sugars
In a large bowl, whisk the eggs, both sugars and vanilla for 3 to 4 minutes, until pale, thick and ribbony.
Fold in chocolate
Fold the chocolate mixture into the eggs.
Add dry ingredients
Sift over the flour, cocoa and salt. Fold until just combined, then stir in the chocolate chunks.
Bake
Scrape into the tin and bake for 25 to 28 minutes, until the top is set and crackled and a skewer comes out with moist crumbs.
Cool and cut
Cool completely in the tin, then chill for 1 hour for clean, fudgy squares. Cut into 12.
Tips
- Whisk the eggs and sugars for the full 3 to 4 minutes, until pale, thick and ribbony.
- Fold the flour mixture in only until combined to avoid tough brownies.
- For neat squares, wipe the knife between cuts.
Swaps
- Use milk chocolate chunks instead of dark chocolate chunks for a sweeter finish.
- Use salted butter instead of unsalted butter and omit the fine salt, if your butter is salted.
Storing
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition per serving
355 kcal · protein 4 g · carbs 40 g · fat 20 g · fibre 2 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
