7ounces (200 grams)chopped dark chocolate or dark chocolate chips (about 1 ¼ cups chocolate chips)
4largeeggs, room temperature
1cup (200 grams)granulated sugar
½cup (100 grams)brown sugar
½cup (65 grams)all-purpose flour (spooned and leveled, see notes above)
⅓cup (28 grams)dutch-process cocoa powder (spooned and leveled, see notes above)
Position the oven racks to the lower third of the oven. Preheat the oven to 350°F. Line a 9x9-inch metal square baking pan with parchment paper, leaving a 1” overhang. Spray with nonstick spray. (See note above about baking pans)
Cut the butter into small cubes. In a heatproof bowl, combine the cubed butter and chopped chocolate and gently melt over a double boiler, whisking occasionally to combine. Once BOTH the chocolate and butter are completely melted, remove and set aside. Let the chocolate and butter cool slightly while you whip the eggs. It should still be warm, around 130°F-140°F before adding to the eggs (you don't want the temperature warmer than 140°F or you will cook the eggs!).
In the bowl of an electric stand mixer fitted with the whisk attachment, add the eggs and vanilla extract. Turn the stand mixer on low speed and then gradually pour in the brown sugar and granulated sugar. Once the sugars are added, increase the speed to the highest speed and whisk for 8-10 minutes (yes! whisk the whole time - this is what will give us the crackly crust!). The eggs should be light and fluffy and a very pale yellow color.
Meanwhile, combine the flour, dutch-process cocoa powder and kosher salt and mix to combine. Sift to remove any clumps. Cocoa powder always has clumps so it’s important to break them up to make it easier to fold the dry ingredients into the batter at the end.
Once the eggs are light and fluffy, decrease the speed to low speed. Slowly pour in the melted chocolate and butter mixture and mix just until incorporated (only takes a few short seconds - it's okay if there's some streaks left). You do not want to overmix as you might deflate the eggs!
Remove brownie batter from the stand mixer and add the dry ingredients. Gently fold in the flour and cocoa powder and fold it into the batter by hand using a rubber spatula, being careful not to deflate the eggs.
Pour brownie batter into the prepared baking pan and bake for 40-45 minutes, rotating halfway through. Bake times may vary depending on what type of pan you use, so check with a toothpick or cake tester towards the end of the bake time. The tester should come out with moist, fudgy crumbs and the edges should be cooked through and there shouldn’t be any jiggle.
Let cool in the pan on top of a cooling rack until completely cool.
Once cooled, cut into 16 brownies and enjoy! The best part is cutting into the crackly meringue-like crust.
Fudgy Dark Chocolate Brownie with Crackly Crust https://studiobaked.com/fudgy-dark-chocolate-brownies-with-crackly-crust/ October 5, 2019