Brownies with Shiny, Crackly Tops recipe

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Ingredients

1 tablespoon shortening, or as needed
8 (1 ounce) squares semisweet chocolate (such as Baker's®), chopped
¾ cup unsalted butter, cubed
½ cup all-purpose flour
½ cup unsweetened dark cocoa powder
½ teaspoon salt
6 large eggs, at room temperature
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract

Nutrition Info

302.7 calories
carbohydrate: 38.6 g
cholesterol: 92.6 mg
fat: 16.2 g
fiber: 2 g
protein: 4.4 g
saturatedFat: 9 g
servingSize: -
sodium: 104.6 mg
sugar: 33.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.

  2. Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat.

  3. Whisk flour, cocoa, and salt together in a bowl.

  4. Beat eggs in a large bowl with an electric mixer on high speed until well blended. Gradually add white and brown sugars, beat until tripled in volume and very pale yellow, at least 10 minutes. The mixture should leave ribbons when you lift the beaters. Fold in the chocolate-butter mixture and vanilla extract, then flour mixture. Pour into the prepared pan.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 28 to 32 minutes. Cool before cutting into 16 brownies.

Recipe Yield

16 brownies

Recipe Note

Once you try them you won't go back to the bakery or box again. These bake up with yummy, light, and crackly meringue tops and are the perfect fudge consistency on the inside.

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