You will not ever return to the bakery or box after trying them. These come out of the oven with delicious, airy, and crackly meringue topping and an interior that is the right fudge consistency.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 brownies |
Ingredients
- 1 tablespoon shortening, or as needed
- 8 (1 ounce) squares semisweet chocolate (such as Baker’s®), chopped
- ¾ cup unsalted butter, cubed
- ½ cup all-purpose flour
- ½ cup unsweetened dark cocoa powder
- ½ teaspoon salt
- 6 large eggs, at room temperature
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with shortening.
- Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
- Whisk flour, cocoa, and salt together in a bowl.
- Beat eggs in a large bowl with an electric mixer on high speed until well blended. Gradually add white and brown sugars; beat until tripled in volume and very pale yellow, at least 10 minutes. The mixture should leave ribbons when you lift the beaters. Fold in the chocolate-butter mixture and vanilla extract, then flour mixture. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 28 to 32 minutes. Cool before cutting into 16 brownies.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 105 mg |
| Sugars | 33 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Wow! Just WOW! Glassy, light, crispy-crunchy tops, ooey-gooey chocolatey insides. These brownies rock. This is how to perk up a gloomy day! These will become my go to brownie from now on. Thank you for the recipe.