Fudgy Crackle-Top Brownies | Kenji's Cooking Show

unsweetened chocolate

🥗Healthier: cocoa powder

💰Cheaper: dark chocolate

Cocoa powder is lower in fat, while dark chocolate provides a similar flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: sugar substitute

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

Spray an 8x8 inch pan with nonstick spray.

Cut a piece of parchment paper to fit the width of the pan, allowing it to hang over the edges.

Spray the inside of the parchment paper with nonstick spray.

In the bowl of a stand mixer, add 3 eggs.

Add 1 and 1/2 cups of white sugar to the eggs and mix until smooth and glossy ribbons form.

Add a big pinch of salt (about 1/2 teaspoon) and 2 teaspoons of vanilla extract to the egg mixture and mix.

Melt 4 oz of unsweetened chocolate and 2 sticks of butter (8 oz) together over simmering water, stirring until melted.

Once the chocolate and butter are melted, remove from heat and let it cool slightly.

Pour the melted chocolate mixture into the egg and sugar mixture and stir to combine.

Add 100 g of flour and 50 g of cocoa powder to the bowl and mix just until combined, scraping down the sides to ensure no dry pockets remain.

Pour the brownie batter into the prepared pan.

Bake in a preheated oven at 325°F for about 30 minutes, or until a toothpick comes out clean.

After baking, let the brownies cool for at least half an hour before cutting into them.

Once cooled, cut the brownies into pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens