Cakey Dark Chocolate Brownies with a Crackly Top
From the MolalaCook kitchen · 烘焙手記
Cakey Dark Chocolate Brownies with a Crackly Top
脆皮黑朱古力布朗尼
Whip the eggs and two sugars to give these 6-inch brownies a soft, cake-like centre.
▶ Watch the recipe
Before you begin
Melted 70% chocolate and cocoa give a dark crumb under a thin crackly crust. If the melted chocolate starts to set while you work, warm it gently until pourable before mixing it into the eggs.
Method 做法
Melt the dark chocolate
Combine the butter and dark chocolate. Melt over a gentle water bath or in short microwave bursts, stirring and checking every 15 seconds. Let cool until fluid but no longer hot.
See this stage at 0:20 →
Whip the eggs and sugar
Beat the eggs with both sugars and the salt until paler and thick enough that the whisk leaves trails. Pour in the cooled chocolate mixture and blend briefly on low speed.
See this stage at 1:52 →
Fold in the flour and cocoa
Sift the flour and cocoa over the bowl. Fold until no pale streaks remain, taking care to reach the bottom where chocolate tends to settle. Transfer to a lined 6-inch baking tin.
See this stage at 3:17 →
Bake and slice
Bake in a preheated oven at 180°C (356°F) for 20–30 minutes. The thick batch in the video took 30 minutes. Look for a set, cracked top. Let cool before cutting so the delicate crust breaks into neat squares.
Watch & bake along
Cakey Dark Chocolate Brownies with a Crackly Top
✦What makes this brownie lighter than a fudgy brownie?+
Tools for this recipe
Square Castella Cake Pan (6–8 in)
A square-pan option for the brownie slab. Compare the pan area and batter depth before choosing a size.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
