Crinkle top brownies

A brownie has to be two things for me — classic chocolate-y and fudge-y, meaning no tahini or any off-course business, and it HAS to have a crinkle top. Essentially, I want my brownie to be classic and to have a crinkle top.

These brownies are exactly that.

I have incorporated a few Loco Love ingredients into the brownie batter, though I have provided substitutions for them, in case you cannot access their products.

These brownies are fudgey, gooey, rich and a bit more dense than your classic brownie.

This post contains affiliate links with Loco Love.

Makes about 12 brownies.

Ingredients:

3/4 cup, 105g, all-purpose flour, sifted

3 tbsp cocoa powder, sifted

3 tbsp Loco Love “Higher Being” here, or substitute with 1 more tbsp cocoa powder

1/4 tsp fine cooking salt

1/2 cup, 112g, unsalted butter

3/4 cup dark chocolate, roughly chopped

1/2 cup, 100g, sugar

1/2 cup, 100g, brown sugar

2 large eggs

1 egg yolk

2 tsp vanilla extract

1 cup Loco Love ‘dark chocolate drops’ here, or substitute with chocolate chips, chocolate chunks or a chopped up block of chocolate

3 Loco Love ‘Peanut Butter Caramel’ chocolate bars here, roughly chopped, or substitute with 1/2 a Snickers bar

Method:

Combine the dry ingredients: sift flour, cocoa powder and Higher Being if using into a mixing bowl, add salt and set aside.

Preheat oven to 350F and grease an 8 inch baking pan with butter, then line with parchment paper. This way the parchment will stick to the pan.

Melt butter with chocolate: heat a pot of water to a simmer and grab a heat-proof mixing bowl that fits on top of the pot. Place the bowl over the pot of simmering water. Add butter and 3/4 cup dark chocolate into the bowl, stirring until completely smooth and melted. Remove from heat.

Whisk in sugar, egg, vanilla: Add both sugars and whisk using an electric hand mixer or stand mixer until smooth. Let cool 5-10 minutes, then add eggs and vanilla extract and whisk until perfectly incorporated.

Add flour: fold in the dry ingredients until your delicious brownie batter is formed and no dry pockets are left. Fold in the chocolate chips and chopped peanut butter bars.

Bake the brownies: pour the batter into the parchment lined baking disk and smooth to cover the corners. Bake for 25 minutes, or until a knife comes out clean from the center. Lift using the corners of the parchment paper and transfer to a wire rack to cool before cutting in.

Once cooled, slice the brownies using a clean, sharp knife. Enjoy warm with vanilla ice cream.