My perfect brownie, so fudgy with a crispy crackly top!
If you want to step up your brownie game, I suggest browning your butter, or doing a few tbsp less butter and adding in a few tbsp of tahini/peanut butter instead for some nuttiness.
| Time: | 1.5 hours | Serving size: | 16 brownies |
Ingredients:
- 1 1/4 c granulated sugar
- 1/2 c melted butter *
- 2 tsp vanilla
- 2 eggs
- 1/2 c flour
- 1/2 tsp baking soda
- 2/3 c cocoa
- 1 tsp salt
Directions:
- Preheat oven to 325.
- Line a 8×8 baking dish with parchment paper.
- To a large mixing bowl, add butter, sugar and vanilla. Stir until well combined.
- Beat in eggs, until batter is light and airy (this will cause brownies to deflate once they leave the oven and help them get all crackly and fudgy)
- Fold in flour, cocoa, salt and baking soda. The dough will be thick, don’t worry.
- Spread dough into pan and put in oven.
- Bake for 30 minutes, or until toothpick inserted in center comes out with just a few crumbs.
- Enjoy 😊
Tips:
- Make it dairy free: Use 1/2c of any fat of your choice, use oil/margarine if you want it dairy free. Or do a mix of vegan butter/oil/margarine and your favourite nut butter. Whatever floats your boat!
- Maximum crackliness: These brownies get that crispy crackly top because we are essentially making a meringue when we whip up the eggs with the sugar, so that makes it crispy. And then once all that air we whip in deflates, the top gets crackly and it becomes so fudgy!
Bowlin' on a Budget 
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