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Nicole's crackly brownies
INGREDIENTS
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt (a little less if using salted butter)
1/2 cup unsweetened cocoa powder
3/4 cup unsalted butter
1 Tablespoons oil canola, vegetable, or coconut will work
3/4 C granulated sugar
1/3 C brown sugar
3 med-large eggs
Optional: 3/4 cup chocolate chips
350 F - 30 mins - 9x9 pan
INSTRUCTIONS
In a largebowl, mix/sift together the flour, baking powder, salt, cocoa powder
In a medium saucepan, combine the butter, oil, and 1/3 cup of brown sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
In a large mixing bowl, combine the eggs and remaining sugar. Whisk until well combined, about 30 seconds.
Preheat over, if you did not yet.
Slowly, pour the warm butter mixture intothe egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
Add in the dry ingredients (and chocolate chips) and, using a rubber spatula, slowly stir until justcombined.
Scrape the batter into a parchment/oiled 9x9 pan and smooth the top.
Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked. Place pan on a cooling rack and cool completely before slicing
Tips:
- Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
- Melting the sugar into the butter is what makes the crackly top
- use parchment paper and/or oil in pan
Based on:
The Best Cocoa Fudge Brownies
Ashley Manila
1 Pan (9x9)
Ingredients
1 cup (120g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (43g) unsweetened cocoa powder
1 teaspoon espresso powder optional (don't useif you don't like coffee)
3/4 cup (170g) unsalted butter
2 Tablespoons (28ml) oil canola, vegetable, or coconut will work
1 and 1/3 cups (265g) granulated sugar divided
2 large large eggs
1 large egg yolk
3/4 cup (128 grams) chocolate chips
Instructions
Preheat oven to 350 degrees (F) (175 degreed C). Line an 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espressopowder. Set aside until needed.
In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
In a large mixing bowl, combine the eggs and remaining sugar. Whisk until well combined, about 30 seconds.
Slowly, pour the warm butter mixture into theegg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
Add in the dry ingredients andchocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
Scrape the batter into the prepared pan and smooth the top.
Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
Place panon a cooling rack and cool completely before slicing