I kinda wish I was kidding when I say that I tested these brownies 4 times before I was happy with them. But alas, I am not kidding. And I did in fact make these brownies 4 times before I was truly happy with them. To be honest, it was frustrating and annoying. But, I had my mind set on some brownies with that signature crinkly top, and I damnit I was stopping at nothing short of that.
The first day that I made these, I tried them three separate times. Writing down what I liked and disliked about each one… the taste, the texture, the way they looked. And slowly but surely with my own critiquing, a few youtube videos, and a solid 7 hours of sleep, I made them the next morning. And… wellllll… magic was made.
They were well worth the wait, and the frustration. I finally got my crinkly tops and the fudgy center that I dreamed about. Not to mention, I got those things without the seemingly raw or dense gooeyness that you get with some brownies. Not to say those textures are bad, but they aren’t my taste.
So with no time to spare… the brownie recipe! Please note — a hand mixer is essential here in order to get these beloved crackly tops. 🙂
Should I use milk or dark chocolate?
Whichever you like more! Or heck, you can even go for a mix of the two. I love rich brownies so I go for a semi-sweet chocolate, but if dark isn’t your forte, go for milk chocolate! My boyfriend prefers sweeter, milkier brownies so he likes these with milk chocolate. Either choice works.
Can I make these without beating the eggs?
I guess technically you could… but they would not turn out as intended! The beating of the eggs is ESSENTIAL for the signature delicious crackly tops. The fluffier that you beat the eggs, the more of a crackly top you’ll get. When you whip the air into the eggs and then bake the brownies, the air escapes out of the top of the batter and eventually creates the tops — magic! (aka science)
How to add the dry ingredients into the batter
Sift them in! This is typically recommended for most batters that call for flour and/or cocoa powder, but especially when cocoa powder is involved. Cocoa is one ingredient that tends to clump up over time, and to make sure you are left with a smooth brownie batter, make sure to sift the dry ingredients (flour and cooca powder) into the batter.
Hot tip for mixing the batter
So… mixing the batter is a step that contains a very minor but important point. That point is folding instead of vigorously mixing. Folding the dry ingredients into the wet batter will help retain the air that was whisked in from the electric beaters and ensure the crackly tops arise!
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂