Brownies with Shiny, Crackly Tops
Description
These rich chocolate brownies bake up with shiny, crackly, meringue-like tops and are the perfect fudge consistency on the inside.
Ingredients
•
1 tablespoon shortening, or as needed
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8 (1 ounce) squares semisweet chocolate (such as Baker's®), chopped
•
3/4 cup unsalted butter, cubed
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1/2 cup all-purpose flour
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1/2 cup unsweetened dark cocoa powder
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1/2 teaspoon salt
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6 large eggs, at room temperature
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1 cup white sugar
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1 cup packed brown sugar
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2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
2
Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
3
Whisk flour, cocoa, and salt together in a bowl.
4
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.
5
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.