Crispy Edge Brownie (Printer-friendly)

Fudgy chocolate brownie with crisp edges offering a perfect texture contrast and rich flavor.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, melted
06 - 1 1/2 cups granulated sugar
07 - 1/2 cup brown sugar
08 - 3 large eggs, at room temperature
09 - 2 teaspoons pure vanilla extract

→ Add-ins

10 - 1 cup semisweet chocolate chips

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth and glossy.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
05 - Gently fold dry ingredients into wet mixture until just combined, avoiding overmixing.
06 - Fold in chocolate chips, reserving a small amount to sprinkle on top.
07 - Pour batter evenly into prepared pan. Sprinkle reserved chocolate chips on the surface.
08 - Bake for 28 to 32 minutes until edges are crisp and a toothpick near the edge comes out clean; center remains fudgy.
09 - Allow to cool completely in pan on a wire rack. Lift out using parchment, slice into 12 portions, and serve.

# Expert Tips:

01 -
  • You get the best of both worlds—crispy, almost caramelized edges that shatter between your teeth and a fudgy center that practically melts on your tongue.
  • It's foolproof enough for a first-timer but impressive enough to bring to a dinner party without anyone suspecting you didn't spend hours in the kitchen.
  • The technique uses everyday ingredients and a basic 9x13 pan, so there's no special equipment or expensive chocolate to hunt down.
02 -
  • The secret to crispy edges is using a metal pan, not glass or ceramic, because metal conducts heat more aggressively and creates that prized golden crust.
  • Don't be tempted to bake longer for a fully set center—the carryover heat while cooling finishes the job, and pulling them out slightly underbaked is what keeps them fudgy inside.
  • Room-temperature eggs are non-negotiable; cold ones won't incorporate properly and your batter will look broken and grainy.
03 -
  • Keep a kitchen timer visible and set it for 28 minutes so you're not guessing when to check—every oven runs differently, and those final few minutes are the difference between perfect and dry.
  • Let cooled brownies sit in the pan for at least 10 minutes after cooling before lifting them out; this helps them hold their shape and keeps you from losing corners to crumbly breakage.

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