Classic Chewy, Gooey, Crinkle Top Brownies
Made using the Chicago Metallic Brownie Pan
These brownies have a little bit of all the perfect brownie elements you crave: crinkle top, chewy edges, a little gooey in the middle and a cakey bite.
Time: 40 mins
Serves: 4-6
Ingredients
- ½ cup / 115g butter
- 2 Tbsp vegetable oil
- 2 cups dark chocolate chips/chunks
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tbsp vanilla
- 2 teaspoons decaffeinated coffee (optional)
- 4 large eggs
- 1/3 tsp salt
- ½ cup all-purpose flour
- ½ cup Dutch process cocoa powder
- 1/3 tsp baking powder
Instructions
Heat the oven to 180C/350F (160C Fan Forced).
In the microwave, melt together 1.5 cups of the chocolate with the butter (stirring at 30 second intervals) until just melted. Stir in the sugars, oil, vanilla, and decaf coffee.
In another bowl, whisk together the eggs for a couple of minutes until bubbly. Stir the eggs into the chocolate mix.
Add the flour, cocoa powder, salt and baking powder. Stir until just combined and no flour clumps remain. Add in the remaining chips.
Pour into a 9x13 pan and spread out evenly. Bake for 18-22 minutes, until the brownies no longer wobble and are just set to the touch (they will continue to bake once out of the oven)
Allow to cool in the pan for 10 minutes before cutting and serving.
Enjoy :)
Notes and tips:
- Beating the eggs until foamy creates a classic crinkle top, but Do Not overmix once flour and cocoa are stirred in – this would result in overly cakey brownies.
- Optional add ins: Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)
- These brownies freeze well after baking! To serve, simply thaw overnight in the fridge, or reheat right from frozen in the microwave!
- Mix some crumbled brownies into vanilla ice cream to make Brownie Ice Cream flavor!
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via
Everten, and her own food blog,
www.eatwhatweeat.com focuses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
