Crackle Top Brownies
With a crackle sugar crust on top and an intensely fudge chocolate interior these brownies are the only recipe you need in your repertoire. The crackly top adds for a great crunch while the interior has a rich and indulgent dark chocolate fudge. They are great with a little a cup of black coffee or tea.
Equipment
- Large mixing bowl
- Whisk
- Spatula
- Heatproof bowl
- 9x5 or 8x4 inch Baking tin
Ingredients
- 115 gm Butter
- 115 gm Dark chocolate
- 1 tsp Espresso powder / instant coffee powder
- 2 Eggs
- 100 gm White sugar
- 100 gm Brown sugar
- 65 gm Flour
- 1 tbsp gm Cocoa powder
- 1 tsp Cornflour / almond flour
- 1 tsp Vanilla
- ¼ tsp Salt
Instructions
- Preheat 180°C and line an 8×8 inch tin with oil and baking paper.
- Melt the butter, espresso and chocolate until smooth, either in a microwave with 10-second intervals until melted through or over the stove stirring constantly. Set aside to cool.
- In a large bowl whisk the eggs and sugars together until thick and pale. It should take around 3-4 minutes of whisking vigorously.
- Pour the cooled, melted chocolate mixture into the egg mixture and whisk well until combined.
- Sift the dry ingredients.
- Switch to a spatula and fold in the dry ingredients, i.e. the flour, cornflour / almond flour, cocoa powder, salt and vanilla. Do not over mix the batter at this stage.
- Pour the batter into the prepared tin and bang the tin against the surface to release the excess air bubbles.
- Bake for 32-35 mins until the top is cracked and shiny. A toothpick inserted should come out with wet moist and sticky chocolate cake crumbs or should have a jam like cake texture. What it shouldn’t have is raw batter as this means the brownie isn’t baked in the center yet.
- Leave to cool for an hour in the tin and remove, transfer to a cooling rack and leave for another hour before cutting into squares and enjoying.
Notes
PRO TIP:
> You can double the quantity of the batter and bake it in a larger baking tray for the desired time.
> If baking in a smaller tin the brownies will take longer, while if baking in a larger tin they will bake much faster. So the size of the tin plays an important role in the baking time.
> Do not over mix or over bake them. Recipe Inspiration: Nick Malgieri
> You can double the quantity of the batter and bake it in a larger baking tray for the desired time.
> If baking in a smaller tin the brownies will take longer, while if baking in a larger tin they will bake much faster. So the size of the tin plays an important role in the baking time.
> Do not over mix or over bake them. Recipe Inspiration: Nick Malgieri