The secret to the crackly tops on these brownies is beating the eggs and sugar til your arm hurts... then keep going!
8 oz dark chocolate, broken up
1 1/2 sticks butter, sliced
2 tablespoons cocoa powder
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1/2 tsp salt
1 tsp vanilla extract
3/4 cup all purpose flour
Preheat oven to 350F. Prepare an 8x8 pan by greasing and fitting with a parchment sling.
In a large microwave safe bowl, melt dark chocolate and butter together in the microwave in 30 second increments, stirring in between. Stir in cocoa powder.
In another bowl, add granulated sugar, brown sugar, and eggs. Whisk vigorously with the Old Country Kitchenware Mixing Fork for 3-4 minutes until pale in color and increased in volume. Stir in salt, vanilla extract, and flour. Stir in chocolate, butter, and cocoa mixture. Bake 35 minutes or until a toothpick inserted in the center comes out with moist crumbs (lean toward underbaking rather than overbaking). Remove from oven and let cool completely.
