Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line your baking pan with parchment paper, leaving an overhang for easy removal.
- Gently melt the chopped dark chocolate and butter together using a double boiler or microwave in short bursts, stirring until smooth and glossy. Let it cool slightly to prevent cooking the eggs.
- Whisk the eggs and sugar in a large bowl until the mixture becomes thick, pale, and slightly frothy—this takes about 2 minutes. Add the vanilla extract and stir to combine.
- Pour the cooled chocolate mixture into the egg mixture and fold gently with a spatula until fully incorporated, creating a shiny, thick batter.
- Sift the cocoa powder and flour into the batter to avoid lumps. Fold them in gently until just combined—don’t overmix to keep the brownies fudgy and tender.
- Pour the batter into your prepared pan, spreading it evenly with a spatula. Give the pan a gentle tap on the counter to settle the batter and release any air bubbles.
- Bake in the preheated oven for 20–25 minutes. The top should be crackly and matte, with a slight sheen in the center. Check doneness by inserting a toothpick; moist crumbs mean it's ready.
- Remove the pan from the oven and let the brownies cool in the pan for about 15 minutes. Then, lift them out using the parchment overhang and transfer to a cooling rack to cool completely.
- Allow the brownies to cool fully—at least 30 minutes—so the crust can set and become crackly. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges.
- Enjoy these rich, fudgy brownies with their signature crackly top—perfect served at room temperature or slightly warmed for an extra gooey experience.
Notes
For an extra shiny, crackly crust, brush the top with a sugar syrup before baking. Avoid overbaking to keep that fudgy interior intact.