Classic Brownies

I have worked on this recipe for a couple of years, wanting to create the perfect brownie recipe. And this is it! This is THE brownie recipe. They have that signature must have crackly top, they're just the right mix between fudgy and cakey, sweet but also rich. I love them.

Since I started baking from scratch, I realized that I wanted someday to create my own recipes. I wanted to create my own go-to's for staples that I love and man do I love brownies.

Growing up we had brownies multiple times a week. They were the perfect weeknight dessert to have on hand that still tasted amazing days after, although they didn't last more then a day in our house. Only, we made them from a box. Trust me, there is nothing wrong with box brownies, especially the Ghirardelli ones. But, once I started baking I was on the hunt for the perfect brownie recipe and it was hard to find.

Homemade brownies were always super rich and too dark chocolatey, and they never had the right texture. I've found some pretty good recipes, but have never found one I have wanted to make over and over again. I was always in search of a new one that would satisfy what I was looking for.

And this is it!

Tips:

• I like the taste of the bittersweet with the semisweet chocolates together. It gives a good blend of sweeter and richer chocolate, but you are welcome to try any variation of chocolate chips you want. You may notice a difference in the texture of the crackly top if you do this.

• Don't skip out on whisking the eggs with the sugar! This step is super important and is what will create that shiny crackly top without having to use a mixer.

• Try to get that hot chocolate mixture incorporated as soon as possible once your eggs and sugars are mixed. The warmth of the melted chocolate also plays a role in the shiny top of these brownies!

• I added some sea salt to the top of these brownies which is totally optional, but super tasty!

*All pictures are my own and taken by me.