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Crinkle Top Fudge Chocolate Brownies


  • Author: Wholesome Patisserie
  • Prep Time: 30min
  • Cook Time: 40min
  • Total Time: 1 hour 10 minutes
  • Yield: 16 square brownies 1x

Description

The ultimate homemade brownies with a shiny flakey top and the most scrumptious and rich chocolate fudge middle! 


Ingredients

Scale
  • 1/2 cup (75g) plain all purpose flour
  • 1/3 cup (30g) dutch process cocoa powder or unsweetened natural cocoa powder  
  • Pinch of salt 
  • 170g unsalted butter 
  • 200g plain dark chocolate block, I use Cadbury dark chocolate baking block
  • 3 large eggs, at room temperature (each weighing approx. 55g in shell)
  • 1 cup (240g) caster sugar, raw or white
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 170ºC (340ºC). Line a 9” inch x 9” inch square baking pan with parchment paper, set aside. 
  2. In a small mixing bowl, add flour, cocoa and salt. Whisk until well combined and no big lumps of flour or cocoa remain. Set aside. 
  3. Prepare a double boiler with a heat proof mixing bowl over simmering water. 
  4. Place butter in the bowl then break the chocolate block up into squares and place into the bowl with the butter. Gently melt over a low-medium heat, stirring occasionally. Once completely melted and smooth, remove bowl from heat and set aside to cool to nearly room temperature whilst stirring occasionally.  
  5. In a large mixing bowl add room temperature eggs and sugar. Using an electric handheld beater, beat eggs for 3 minutes, scraping down the sides when needed. The mixture will be pale and texture thick and aerated. You may also use a stand mixer for this fitted with the whisk attachment.
  6. Once chocolate mixture has cooled, doesn’t have to be completely cold, very slightly warm is ok, too warm it will cook the eggs. Pour this mixture into your beaten eggs. 
  7. Gently fold chocolate into eggs, this will take you 3-5 minutes until they’re well blended. The key here is to keep as much air in those beaten eggs as possible, not harshly mixing them together that it will deflate the eggs, take your time, it’s worth it! 
  8. Add in dry flour mixture and gently fold again until well combined and no pockets of flour remain, ensuring not to over-mix. 
  9. Pour batter into lined pan, spread out evenly with a spatula. 
  10. Bake for 35-40 minutes or until the top has formed the shiny crust and a toothpick inserted into the middle comes out still with moist crumbs, not clean. You want your brownie slightly under-baked as this is what will create that glorious fudge middle. 
  11. Remove from oven and allow to cool in pan for 15 minutes. 
  12. Gently lift up the sides of the baking paper to remove brownie from the pan, transfer to a wire rack to cool completely. Still leaving the baking paper on but peeled down completely from the sides. Set aside so it can cool down completely. 
  13. Slice brownie into squares either still on the baking paper or carefully transfer it to a clean board and then slice. 
  14. Serve and enjoy straight away! Best consumed on the day you bake them or the next day as the texture will still be very fudgy. You can warm your brownie up too and serve it with ice-cream or dollops of cream! 
  15. Store in an airtight container, in a dark pantry, for 2-4 days then refrigerate if storing for longer.