Fudgy Dark Chocolate Brownies with a Crackly Top

What you need

• 150 g (2/3 cup) unsalted butter, cut into pieces
• 140 g (5 oz) semisweet chocolate, coarsely chopped
• 25 g (1/4 cup) unsweetened cocoa powder, sifted
• 200 g (1 cup) granulated sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 120 g (1 cup) all-purpose flour, sifted

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F) with a rack just below the middle.

2. 2

   Line a 20 cm (8 in) square pan with baking parchment, leaving some overhang on two sides to lift the brownies out later.

3. 3

   Set a heatproof bowl over a pan of barely simmering water. Add the butter and chocolate and stir until fully melted and smooth.

4. 4

   Lift the bowl off the heat and whisk in the cocoa. Let it cool for 5 min.

5. 5

   In a large bowl, whisk the eggs, sugar, vanilla and salt hard until pale and foamy, about 1 min. This builds the shiny, crackly top.

6. 6

   Whisk the warm melted chocolate into the eggs until evenly dark and glossy.

7. 7

   Sift over the flour and fold it in with a spatula just until no dry streaks remain.

8. 8

   Scrape the batter into the pan and smooth the surface.

9. 9

   Bake until the top is set and a toothpick pushed into the middle pulls out with moist crumbs still clinging, 20-25 min. A clean toothpick means overbaked.

10. 10

    Cool completely in the pan on a rack, about 2 hours, so the center sets.

11. 11

    Lift out by the parchment and cut into 16 squares with a sharp knife, wiping it between cuts.

Imported from bakedbyanintrovert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.