The Best Brownie Recipe For A Shiny Crackly Crust
THE BEST BROWNIE RECIPE FOR A SHINY, CRACKLY CRUST
Provided by Bakepedia
Yield Makes 24 to 32 brownies
Number Of Ingredients 8
Steps:
- Position your oven rack in the center. Preheat your oven to 350° F. Coat a 13-inch by 9-inch pan with nonstick spray.
- Whisk together the flour, baking powder and salt in a bowl; set aside.
- Melt chocolate and butter in a double boiler or the microwave. Whisk together until smooth and set aside until lukewarm.
- Beat the sugar and eggs in a large bowl with an electric mixer on high speed until light and fluffy, about 3 to 5 minutes.
- Add melted chocolate mixture to the eggs and beat until no streaks of the egg mixture remain. Fold flour mixture into batter by hand just until combined. Fold in about three-quarters of the nuts, if using.
- Scrape batter into the pan. Scatter remaining nuts on top, if using. Bake for approximately 25 to 35 minutes. The top will look dull, a bit puffed and the edges will barely come away from the pan's sides. A toothpick inserted in the center will come out with many moist crumbs clinging. The longer you bake them, the drier they'll be, so don't over-bake.
- Cool completely in the pan set on a rack. Cut into 24 (6x4) or 32 (8x4) brownies. Store at room temperature for up to 2 days in an airtight container in single layers separated by parchment paper.
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- Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
- In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy.
- Beat eggs with sugar vigorously in a large bowl using a whisk or hand mixer until pale, thick and fluffy. When you lift up the beaters, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl. It will take a bit more effort to do it by hand, but I really like using a whisk! Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended. Stir in flour until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
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