The Perfect BROWNIE - How to Make FUDGY Crackly-Top Brownies

These Brownies are PERFECTION, took me 10 tries to get it right! (recipe below)
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The perfect brownie is fudgey on the inside, not too wet where it’s molten, has a crispy chewy edge, and that shiny crackly paper thin crust on top. There’s only one word to describe it - perfection. And i’m going to show you how to achieve all this in this easy, no fuss recipe.

Eggs - this is where it takes a bit of attention. Make sure that the eggs are at room temperature and if they’re not, submerge them in warm to hot water for about 10 minutes. If you have a whisk The meringue and air bubble that you whip in the eggs wil result int hat papery thin crackly top.

Light brown sugar - I’ve tested this with dark and light and for me, the light brown sugar is the most balanced. Dark brown gives too much of that molasses flavor and is almost too sweet.

Because we’re going to be using a combination of melted chocolate and cocoa powder, I didn’t feel the need for coffee like many recipes have. I’ve done it with coffee and it deepened the flavor but also felt really overpowering. We’re keeping this super straightforward and simple, but still packs a chocolatey punch.

The PERFECT BROWNIES Recipe:
Preheat the oven at 350º F.

8 tbsp High-Quality butter like Kerrygold silver
8 oz chocolate (I used 72% Dark)

Melt the butter and chocolate softly in a double boiler

In a large bowl whisk:
2 eggs room temp
until it becomes a frothy texture

Add
2/3 cup white sugar
1/3 cup light brown
1/2 tsp kosher salt
1 tsp vanilla
Whisk until ribbon-y

Sift in:
1/3 cup flour
1/3 cocoa powder
1/4 tsp baking powder
Mix until it barely comes together.
Bake at 350ºF for 22 minutes. Allow to cool 1 hour before cutting and serving
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