Rich, decadent double chocolate crinkle top brownies. The perfect late night bake for when you're craving something chocolatey. One bite of these brownies and you'll fall into a deep chocolate coma. This recipe is made extra special by using muscovado sugar and semisweet chocolate chunks, giving them a moist, double chocolate, and fudgy interior. Feel free to load these brownies up with all of your favorite extras! But in my opinion, nothing can beat chocolate on chocolate. Bake these off in a traditional square pan or a 9 inch cake pan, assuming you don't eat all of the batter first.
I chose to bake these brownies in a 9 inch cake pan because 1) I do not have a metal square pan and 2) who says brownies have to be square?
These brownies will bake up better in a metal pan, so whether you choose a square or circular pan, be sure to use a metal one.
To make these decadent double chocolate crinkle top brownies you'll need:
- all purpose flour
- cocoa powder
- vanilla extract
- muscovado sugar
- granulated sugar
- dark chocolate
- semisweet chocolate chunks
Most brownie recipes use light brown sugar for its depth of flavor and high moisture quality. I opted for muscovado sugar because it provides the same flavor and moisture qualities, but it is not as processed. Light brown sugar is cane sugar with the molasses removed and then added back. For muscovado sugar, the molasses is not removed at all, so it is less refined and contains natural molasses. If you cannot find muscovado sugar, you can definitely substitute in light brown sugar!
Now, the most important part: the crinkle top. This step is so important to ensure that each brownie is the perfect combination of a chewy corner piece and a fudgy center piece. To achieve the chewy crinkle top, you need to beat the eggs and sugars for 7-8 minutes on high speed until they are light and foamy and pale in color. Be sure to use room temperature eggs so they can break up easily and the sugars can dissolve into them faster. The sugars should also be added in very slowly so they do not burn the eggs. By whipping the eggs and sugars for at least seven minutes, the mixture will triple in volume and become light and foamy but will not quite reach the "ribbon" stage.
Just look at that crinkle top!
To make these brownies extra special, add in all of your favorite extras. I can never say no to extra chocolate, so I threw in some semisweet chocolate chunks for a rich double chocolate situation. Paired with a tall glass of milk, these will definitely satisfy that chocolate craving!
Happy baking! xPrint
Rich, decadent double chocolate crinkle top brownies. The perfect late night bake for when you're craving something chocolatey.
- ½ cup all purpose flour
- ½ cup cocoa powder
- ½ tsp salt
- 4 eggs (room temperature)
- 1 tsp vanilla extract
- ¾ cup muscovado sugar
- 1 cup granulated sugar
- 2.5 oz dark chocolate (melted)
- 1 cup unsalted butter (melted)
- 4 oz semisweet chocolate (roughly chopped)
- Preheat the oven to 350 degrees F and grease a 9 inch cake pan or 9x9 inch pan.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and vanilla on low and gradually add the sugars. Then, turn the mixer up to the highest spead and beat for about 7-8 minutes until the mixture is light and pale in color.
- While the egg mixture is beating, melt the 2.5 oz of dark chocolate and butter together in 20 second increments.
- In a small bowl, whisk together the flour, cocoa powder, and salt.
- Once the egg mixture has reached the right consistency and color, turn the mixer down to low and add in the melted chocolate and butter. Mix until just combined, then fold in the dry ingredients and with a rubber spatula. Lastly, fold in the chopped semiweet chocolate or other extras.
- Pour batter into prepared pan and bake for 33-38 minutes. Allow to cool in the pan completely before cutting.