Chocolate Brownies with a crusted top

October 14, 2019



I'm just going to say, Yes!... Yes, they are THAAAAT good! Without a shadow of a doubt, these are the best brownies I have ever made, ever! The top is basically the same texture as a meringue, and the brownie itself, is soft and fudgy, just like biting into a small piece of heaven. I can't tell you how simple this recipe is, and that it took three steps to achieve this beauty!


It's that time of the month, where we as women, crave everything in sight, and because I do not have a sweet tooth, this is the one time I can allow a concession. The brownie recipe I used to follow was the classic one from Nigella Lawson, it's one of her very old cook books, but it was such a solid recipe, I made it for like 6 years without even looking at trying a different recipe. So off of that recipe, I decided to make one with a more crackled top that could incorporate both a crunchy and soft texture in one bite. 


Anyway, I am going to finish up here so that I can write this recipe for you, I hope you love it, I have to say that it can be sweet, but I have adjusted it so that it's a bit more bearable to those of us who are sweet tooth people. 


Happy Monday and have a wonderful wonderful week!


Zorah xo


Recipe: Crackle dark chocolate brownies

Type: Normal




1 cup butter, cubed

200-230g of dark chocolate (I used Lindt 70%)

4 eggs and 1 egg white, room temp.

1 tsp. vanilla extract

1/2 tsp. almond extract

1 1/4 cup white, granulated sugar

1/2 cup sweetly brown sugar (refined sugar free) or brown sugar

1/2 cup plus 2 tbsp. plain flour

1/3 cup cocoa powder

1/2 tsp. cinnamon powder

A pinch of salt 




Preheat your oven to 180C. 

Use baking paper to cover a square oven proof pan and then spray with grease proof to avoid any sticking. I used (roughly) a 17cm x 17cm square pan. 


Heat the butter and chocolate in a flat, shallow pot, and continue stirring until melted together and then remove from the heat. 


Next place the eggs and egg whites in a stand mixer, along with the extracts and whisk till well incorporated. 


Then add in the sugar and whisk on high speed until the consistency, is thick and fluffy and looks like a pale cream- roughly 7 minutes.


Whisk together the dry remainder of the dry ingredients until there are no lumps.


Add in the melted chocolate to the egg mixture, and just about mix. Then add in the flour using a spatula, making sure not to loose the volume.


Spoon into baking pan and bake for 40 minutes.


Allow to cool completely and then enjoy the crunch and gooey center!
























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