The secret to a meringue-like, crackly top on your brownies? “The secret is beating the eggs with the sugar until they are very pale yellow — more than tripled in volume,” according to GHRI Food Director Susan Westmoreland.
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3/4
c.
butter
4
oz.
unsweetened chocolate
4
oz.
semisweet chocolate
1/2
c.
all-purpose flour
1/2
c.
unsweetened cocoa
1/2
tsp.
salt
6
large eggs
1
c.
granulated sugar
1
c.
packed brown sugar
2
tsp.
vanilla extract
- Preheat oven to 350 degrees F. Line 13-inch by 9-inch pan with foil; grease.
- In 3-quart saucepan, melt butter and chocolates on low, stirring. Remove from heat.
- In bowl, whisk flour, cocoa, and salt. In large bowl, with mixer on high speed, beat eggs until blended. Gradually add sugars; beat 10 minutes or until tripled in volume.
- Fold in chocolates mixture and vanilla, then flour mixture. Pour into pan. Bake 28 to 32 minutes or until toothpick inserted near center comes out almost clean.
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