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Yields:
24 serving(s)
Prep Time:
10 mins
Total Time:
55 mins
Cal/Serv:
329
There are certain brownies I dream of and these are most definitely them. They are super fudgy, rich and chocolatey, and have that perfect crackly top. These are the dream brownies. Before making these, I truly thought boxed brownies were the best. Every other brownie came out too cakey or not chocolatey enough. After 13 tests and 28 cups of chocolate chips (!) I finally made a brownie I love. These beat every boxed mix with flying colors.
To create a perfect crackly top on your brownies you need to do one thing. Beat your eggs well! I found beating each full egg for an entire minute creates that crackly top. You're basically creating a meringue when you do this and during baking the crystalized parts will form on top giving you that shiny, shattery crust everyone loves.
Looking for a perfect gluten free brownie? We cracked the code on that one too!
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Ingredients
Cooking spray
- 3/4 cup
all-purpose flour
- 2 tsp.
espresso powder
- 1 tsp.
kosher salt
- 4 cups
dark chocolate chips, divided
- 1 cup
(2 sticks) butter, cut into large chunks
- 1 1/3 cups
granulated sugar
- 4
large eggs
- 2
egg yolks
Directions
- Step 1Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment paper and grease with cooking spray. In a small bowl, whisk together flour, espresso, and salt.
- Step 2Set a large heat-proof bowl over a saucepan of simmering water to create a double-boiler. Add 3 cups chocolate chips and butter to bowl. Stir occasionally until melted together. Remove bowl from heat, then whisk in sugar.
- Step 3Add eggs one at a time, whisking for 1 minute after each egg, then add egg yolks and whisk for 1 minute more. Fold in flour mixture just until combined, then fold in remaining 1 cup chocolate chips.
- Step 4Pour batter into prepared pan and smooth top. Bake until a toothpick inserted in middle comes out with a few moist crumbs, 28 to 30 minutes. Let cool in pan for 30 minutes before using parchment paper to remove from pan.
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