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These are incredibly fudgy, gooey, and chocolatey brownies that live up to every expectation. By beating the eggs and sugar extensively and using a unique 'pan-whacking' technique, you achieve a perfect crackly top and a dense, tender interior.
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Whisk hot melted butter with chocolate, cocoa, and espresso powder. → Beat eggs and sugars for 10 minutes until thick and pale. → Combine chocolate mixture with the egg mixture, then fold in sifted flour and cocoa. → Bake for 20 minutes, slam the pan on the counter, then bake for another 25 minutes. → Cool completely before cutting into squares.
Whisk hot melted butter with chocolate, cocoa, and espresso powder. → Beat eggs and sugars for 10 minutes until thick and pale. → Combine chocolate mixture with the egg mixture, then fold in sifted flour and cocoa. → Bake for 20 minutes, slam the pan on the counter, then bake for another 25 minutes. → Cool completely before cutting into squares.
These are incredibly fudgy, gooey, and chocolatey brownies that live up to every expectation. By beating the eggs and sugar extensively and using a unique 'pan-whacking' technique, you achieve a perfect crackly top and a dense, tender interior.
Preheat oven to 350°F (180°C). Grease a 9x13 inch baking pan with butter and line it with parchment paper, leaving some overhang for easy removal.
Chop the chocolate into small pieces and place in a heatproof bowl. Add 1/4 cup of cocoa powder and 1 tablespoon of espresso powder.
Pour the hot melted butter over the chocolate mixture. Let it sit for 2 minutes, then whisk until smooth and completely melted. Set aside.
In a large mixing bowl, combine granulated sugar, dark brown sugar, vanilla extract, and kosher salt.
Add the eggs to the sugar mixture. Use a hand mixer or stand mixer to beat the eggs and sugar on high speed for about 10 minutes.
Beating the eggs and sugar for the full 10 minutes is essential for the texture and crackly top.
Using Dutch-process cocoa powder provides a richer color and less acidic flavor compared to natural cocoa.
The 'pan-whacking' technique at the 20-minute mark helps create an even, fudgy texture and a beautiful cracked surface.
Clean your knife with a warm, damp cloth between every single cut to get perfectly clean square edges.
Espresso powder acts as a flavor enhancer for the chocolate without making the brownies taste like coffee.
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