Tessa's Recipe Rundown
Taste: Unadulterated chocolate taste.
Texture: These brownies have a sort of texture contradiction. They’re rich and fudge-like but also airy and light. Plus, you can’t beat that crinkly top!
Ease: Very easy. I don’t know why anyone makes boxed brownies when these are so darn good.
Appearance: Well the title says it all. These brownies have that crinkly top we all love.
Pros: A wonderful brownie. Not as chewy as Classic Brownies but absolutely positively wonderful in their own way.
Cons: None.
Would I make this again? Yes.
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Crinkly Fudge Brownies are rich and fudge-like yet airy and light. Simple recipe!
I’ve made a mistake. I’m writing this post, looking at the photo above, AFTER all my brownies are gone. I sort of feel like I’m mourning the loss of such tasty goodness. Now all I want for dinner tonight is a brownie. Or three. Do you see the absolute hardships of food blogging?! It’s a tough job… but someone’s got to do it. I mean, just look at all these brownies I’ve made over the past years! Pure torture.
Oh, and happy Labor Day! Hope it’s full of delicious food, drinks, and fun times. If you have the day off and are looking for something to bake, you must try these brownies.
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Ingredients
- 5 ounces bittersweet chocolate, chopped
- 6 tablespoons unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang on each end.
- In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Let cool slightly.
- In a large bowl, use an electric mixer to beat the eggs and sugar on high speed until light and thick, about 3 to 5 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour the batter into the prepared baking pan.
- Bake for about 20 minutes, or until the brownies are slightly puffed but still moist in the center. Transfer the pan to a wire rack and cool completely before cutting into squares. Brownies can be stored in an airtight container at room temperature for 2 days.
Tessa,
These brownies are IT!!!!! The exact taste and texture I’ve been looking for. Soft. Chocolately. And, that crinkle top.
I just had a small taste. My son, Jeremy, gave them the thumbs up
The rest are going to work tomorrow.
Thanks.
So happy to hear that! Hope your coworkers enjoy 🙂
Just out of the oven. Perfect crinkle top!!!!!!
Yay!!!! I’m so jealous! I think I may have to make another batch of these brownies 🙂
These are in the oven as I type!!!!
These look amazing ! Do you think they would still work out if I replaced the flour with whole wheat ?
Look at that perfect crinkly top! Feel like having one now…
I want one!! Hope you’re well!
Just what I was looking for! Thanks!
Oh my. These look amazing. I have a batch of Snickerdoodle Blondies (From Baking Bites) in the oven as I type. I’m tempted to make these, too. But, I’m working from home tomorrow, so I should until later in the week. I may not, but I should.
I love really fudgy brownies. These look amazing!!!
I may have to make these, though I’ll probably wait until after I make ice cream since brownies and ice cream are an awesome combination. Some people still make boxed brownies because they like them better (*cough* my husband *cough*). Why? No idea. (Real brownies are too chocolatey perhaps?)
Utterly beautiful photo. My boyfriend is vegan so I can’t really get away with making non-vegan desserts, but these are sure tempting!
Oh yum, what I wouldn’t give to have one of those for breakfast right now. They look amazing!