Brown Butter Fudgy Brownies with Shiny Crinkle Top Step-by-step instructions

Before you start

Before starting, measure out all ingredients and bring the eggs to room temperature. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.

Preheat the oven to 350°F (175°C). Have a medium saucepan and two mixing bowls ready. The brown butter takes about 7 minutes, so prepare the remaining ingredients while it browns.

Instructions

Phase 1: Brown Butter and Chocolate Base

1. 1Brown the butter and make the chocolate base
   In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and then turns amber with a nutty aroma, about 7 minutes. Remove from heat. Add the cocoa powder, chopped chocolate, espresso powder, vanilla, and olive oil. Stir until the chocolate is melted and the mixture is glossy and smooth.
   Look for The butter should be golden brown with a toasted, nutty smell, and the chocolate mixture should be shiny and fully combined.
   Tip Watch the butter closely after it foams; it can go from browned to burnt quickly. The chocolate mixture will look grainy if the butter is too hot, so let it cool slightly if needed.
2. 2Whisk eggs and sugars to a ribbon
   In a large bowl, combine the room-temperature eggs and light brown sugar. Whisk vigorously for 6 minutes until the mixture is pale, thick, and falls in a ribbon when the whisk is lifted. Beat in the confectioners' sugar for 2 minutes until fully dissolved and smooth.
   Look for The egg mixture should be pale, doubled in volume, and hold a ribbon for a few seconds when the whisk is lifted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use an electric mixer if you prefer, but a whisk builds more air and creates a lighter texture. Make sure the eggs are truly room temperature for best volume.

The butter should be a deep amber color with a nutty, toasted aroma. When the chocolate and cocoa are added, the mixture should be smooth and glossy.

The eggs and sugar should be pale, thick, and fall in a ribbon when the whisk is lifted. This phase sets the flavor and structure for the brownies.

Phase 2: Combine and Bake

3. 3Combine and fold in dry ingredients
   Pour the warm chocolate-butter mixture into the whipped eggs and fold gently with a spatula until just combined. Sprinkle the flour and salt over the top and fold until no streaks remain. Fold in the semi-sweet chocolate chips, being careful not to overmix.
   Look for The batter should be thick, glossy, and uniformly brown with chocolate chips evenly distributed.
   Tip Fold gently to keep the air in the eggs; overmixing will make the brownies tough. The batter will be thick and shiny.
4. 4Pour into pan and bake
   Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper. Pour the batter into the pan and spread it evenly. Bake for 32 minutes, until the top is shiny and cracked and a toothpick inserted into the center comes out with a few moist crumbs.
   Look for The brownies will have a shiny, crinkled top and the edges will be set. The center should be slightly soft but not jiggly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a light-colored metal pan for even baking. If the top browns too quickly, tent loosely with foil during the last 5 minutes.

The batter should be thick, shiny, and well combined with no flour streaks. After baking, the top will be shiny and cracked, with the edges set and the center slightly soft. The kitchen will smell intensely of chocolate and browned butter.

Phase 3: Cool and Slice

5. 5Cool and slice for clean squares
   Let the brownies cool in the pan on a wire rack for at least 20 minutes. For clean slices, use a hot wet knife and wipe it between cuts. Lift the brownies out using the parchment paper and cut into 16 squares.
   Look for The brownies will be fudgy and dense, with a shiny crust that cracks when sliced.
   Tip For extra gooey brownies, chill them for 30 minutes before slicing. The hot knife helps create neat edges without tearing the crust.

The brownies should be completely cool before slicing. Use a hot wet knife to achieve clean, sharp edges. The crust will crack and the center will be dense and fudgy, with molten chocolate chips visible.

Common mistakes

Overbaking is the most common mistake, resulting in dry brownies. Start checking at 28 minutes and rely on the toothpick test. Under-whipping the eggs will produce a denser, less shiny top, so whisk for the full time.

Overmixing the batter after adding flour can develop gluten and make the brownies tough. Also, using cold eggs can reduce volume, so always bring them to room temperature.

How to tell it’s done

The brownies are done when the top is shiny and cracked, and the edges are set. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

The internal temperature should read 160°F (71°C) in the center. The brownies will continue to set as they cool, so avoid overbaking to keep them fudgy. Let them cool completely for clean slices.

• Egg dishes: 160°F (71°C) in the thickest part