Now I know the crinkly shiny top is super aesthetic and I feel that is what most people use to dictate whether it’s a good brownie or not. If you’re one of those people, well here ya go: here’s the recipe for the it.

Yes, I’m guilty of being one of those people but the science behind the Instagram worthy top requires loads of air and sugar that lead to an overly sweet brownie (imo). If you don’t care too much about the shiny tops and are just looking for a not-to-sweet brownie, then adjust the sugar amount to the quantity in square brackets!

Ingredients

[quantities in square brackets are for the not-too-sweet alternative]

100g semi sweet chocolate, chopped
100g dark chocolate (70% cocoa), chopped
3 eggs
3/4c sugar [not-too-sweet alternative: 1/2c]
1/2c brown sugar [1/4 cup]
75g flour
130g butter
10g cocoa
Vanilla extract
Salt

I recommend trial and error and see where you land with the sweetness!

Method

Preheat oven to 180C/350F.
In a bain-marie, melt your chocolate and butter together, stir constantly until smooth and homogeneous. You could also do this step in a microwave: 1 minute intervals for the 1st two times and then 30 second intervals after until melted. Stir well inbetween intervals.
In a separate bowl, beat together eggs and 2 types of sugars with a hand mixer for 3-4 mins until pale and fluffy. This step is important don’t skimp on it.
Stir in your chocolate and butter mixture until combined. Fold in your flour, cocoa, vanilla and salt until just combined.
Transfer to a lined baking pan and bake for 30-35mins or until tested with skewer and it is 80% dry. Important: watch your brownies after the 25 minute mark and continually test it with a skewer. If your skewer comes out dry then you’re done for, bestie. Start over.