Classic Brownies
Sometimes the classics are the classics for a reason and these Classic Crinkle Top Brownies are exactly that.
Servings: 16
Calories: 305kcal
Equipment
- 9" x 9" metal pan
Ingredients
- 250 grams dark chocolate chopped or chips
- 200 grams unsalted butter
- 325 grams light brown sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 75 grams cocoa powder dutch processed
- 3 eggs standard large
- 90 grams all purpose flour
- 1/2 teaspoon baking powder
Instructions
Prep the Chocolate
- Roughly chop the chocolate you plan to use if using a chocolate bar. If using chocolate chips or m&ms, there is no need to do anything.
Brownie Batter
- Preheat the oven to 350 F and place a rack in the center of the oven.
- In a microwave safe bowl add in the butter and light brown sugar. Microwave in 30 second intervals four times, whisking in between each one for about 20 to 30 seconds until the sugar is fully mixed into the butter each time.
- Add in the cocoa powder, espresso powder, salt, and vanilla and whisk again.
- Then crack in all 3 eggs, one at a time whisking until mixed in between each addition.
- Pour in the flour and baking powder and whisk once more until just combined.
- Last but not least pour the chopped chocolate or chocolate chips into the batter.
- Line a 9" x 9" square metal baking pan with baking spray that includes flour. Or butter the bottom and sides and then line with one long rectangle of parchment paper for an easy lift out.
Bake
- Pour the brownie batter into the prepared pan and smooth out the top if needed.
- Bake the brownies in the hot oven for 15 minutes, then rotate 180 degrees and bake for another 10 to 15 minutes until the top is shiny and slightly cracked and the edges of the brownies are set.
- Remove the pan from the oven. Optionally sprinkle with flaky salt and leave to cool to room temperature for 30 minutes to an hour.
- Slice the set brownies with a hot knife to get clean cuts and serve immediately or store in an airtight container at room temperature.
Notes
How to make Tahini Raspberry Brownies?
Once the brownie batter has been mixed, pour the rinsed raspberries over the batter and sprinkle with 10-15 grams of flour. Use a rubber spatula to fold the raspberries into the batter. Pour half of the batter into the prepared pan and swirl about two tablespoons into the surface. Pour the second half of the batter over top and swirl with another two to three tablespoons of tahini. Sprinkle the surface with sesame seeds. Bake for 5-10 minutes longer than the regular recipe until the surface is set and no longer wobbles. Tips for making a Classic Brownies
- While any chocolate will work in these brownies, I recommend using dark chocolate so they don't get too sweet.
- Make sure to fully whisk the sugar into the butter, at first it can seem like they won't combine but just keep whisking.
- After adding the first egg the batter may thicken strangely but don't stress just keep going and it'll all be ok.
- These brownies are hard to over mix because there isn't much flour in them, that being said it's always best to stop whisking when no more dry flour is visible.
- Bake until just set, to keep these brownies fudgy you don't want to over bake them so just go until the top is shiny and slightly cracked and the edges have set.
- Let them cool!!! To get clean sliced brownies, you have to let them cool. They're absolutely delicious hot and gooey but they won't look nice.
Nutrition
Serving: 1brownie | Calories: 305kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 182mg | Potassium: 242mg | Fiber: 4g | Sugar: 24g | Vitamin A: 363IU | Calcium: 51mg | Iron: 3mg