Who doesn't want to make brownies that make a satisfying crackle when sliced, thanks to that thin, shiny crust on top, while the inside stays fudgy and intensely chocolatey? Admit it—you've probably tried a bunch of times only to end up with a dull surface or a "skin" that just won't appear.
To save you from the frustration of endless trial and error, let’s break down this pro-level recipe used by the chefs!
Ingredients
Group A (Chocolate Melt):
- 120g Tulip Dark Chocolate Compound (The secret to a bold chocolate flavor!)
- 65g Butter
- 30g Vegetable Oil
Group B (Egg Mixture):
- 100g Whole eggs
- 18g Egg yolks (For an extra-rich texture!)
- 200g Granulated sugar (Don't reduce this! The sugar is what creates that shiny crust.)
Group C (Dry Ingredients & Toppings):
- 75g All-purpose flour
- 40g Cocoa powder
- 75g Tulip Choco Chips
- 75g Cashews (Roast them first for a savory crunch)
Instructions
- Melt the Tulip Dark Chocolate with the butter until smooth. Once melted, stir in the oil until well combined. Set aside until it's lukewarm.
- Mix the eggs, egg yolks, and sugar. Whisk gently until the sugar is completely dissolved. Keep in mind: if the sugar isn't fully dissolved, that shiny crust won't show up!
- Pour the warm chocolate mixture into the egg mixture. Stir until smooth.
- Sift the flour and cocoa powder into the batter. Add the choco chips and cashews. Stir gently just until combined.
- Pour the batter into a pan lined with baking paper. Bake at 180°C for 25–35 minutes, depending on your oven.
