How to Make Best-Ever Brownies | Bake Along w/ Anna Olson

*Recipe below!* Chef and professional baker Anna Olson reveals the SECRET to achieving the shiny, crackled top to brownies!

These fudgy cocoa brownies don’t need baking chocolate to make them dense and super-chocolate-y, just cocoa powder (and butter)!

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*• Recipe •*

Makes 18 brownies (muffin tin)
Prep time: 15 minutes
Bake time: 20 minutes

The brownies will keep on the counter in an airtight container for up to 4 days.

*Potential alternatives:* Want traditional brownie bars? Grease and line a 9-inch (23 cm) square baking pan with parchment paper and scrape the brownie batter into it, spreading to level it. Bake for 25 minutes and then cool in the pan on a rack for 90 minutes before removing to cut into bars.

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*• Ingredients •*

1 cup (150 g) all-purpose flour
½ cup (60 g) regular or Dutch process cocoa powder
½ tsp fine salt
1 cup (225 g) unsalted butter, cut into pieces
2/3 cup (135 g) granulated sugar
2 large eggs
2/3 cup (87 g) icing sugar
1 tsp vanilla extract
¾ cup (128 g) chocolate chips

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*• Directions •*

1. Preheat the oven to 350°F (180°C). Grease 2 muffin tins.

2. Whisk the flour, cocoa powder and salt together in a small bowl and set aside – whisking replaces the need to sift this.

3. Melt the butter in a small saucepot with the granulated sugar over medium-low heat until the butter has melted, whisking until smooth. Set aside.

4. Whisk the eggs, icing sugar and vanilla in a large mixing bowl until smooth. Add the warm butter mixture and whisk in well, then add the flour and continue to whisk until smooth and flour is no longer visible. Stir in the chocolate chips.

5. Use a #24 scoop (40 mL) or two tablespoons to divide the batter evenly between 18 muffin cups. Bake the brownies for about 20 minutes, until the tops of the brownies are shiny and crackled, and the edges are slightly lifted. Cool the brownies in the tins on a rack for 20 minutes, before carefully twisting and then popping out to finish cooling.

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