Flaky Fudgy Cakey Brownies

These brownies are amazing.  I love them.  They're incredible! That flaky top that brownies should have, kinda fudgy and a little cakey with just a little chew to them even though your teeth sink right through them... How can they miss? 

Honestly, if I want to eat fudge, I'll make fudge! When I want a brownie, it needs to be more than just fudge.  Recipes that call for no baking powder, just don't do it for me.  This recipe is a one-bowl wonder, with no need to break out a mixer.  So when you need a quick fix (and even when you don't!), this is definitely the one to go to.

We tried this last night with Tollhouse chips and a little less sugar (I don't like my desserts uber sweet), but the texture is a little different. I find that Tollhouse has a little extra added stuff to help it keep the shape of the chip which is good for cookies, but not for melting applications, whereas Ghirardelli chips are easier to melt and come in bittersweet. The recipe below is not the Tollhouse version, but my favourite original version where I used the Ghirardelli chips (any other kind of nice melting chocolate, bar, or whatever, will work - I just don't like Tollhouse for things like brownies, ganache, or frosting).

I've made tons of brownie recipes, recipes people have been handed to them from their families, and just read too many recipes to count.  This is what I've ended up with, and with "the secret" to getting the elusive flaky top!

Flaky Fudgy Cakey Brownies

1 c butter (2 sticks)

2 c bittersweet chocolate chips

1 c white sugar

1 c light brown sugar

4 eggs

1/2 c cocoa powder

1/2 tsp salt

1 tsp baking powder

1 tsp espresso or coffee powder, or kahlua*

1 TB vanilla extract

2 c all-purpose flour

*optional, but darker, deeper flavour if added

Oven - 350F, greased and parchment lined 9x13 metal pan

In a large, microwaveable bowl, put the butter and chocolate chips.  Microwave on medium-high heat until melted, stirring frequently so the chocolate doesn't burn.  When completely melted, add the sugars to the bowl, and whisk in.  Microwave for another 30-45 seconds, stirring in between (melting more sugar into the mixture is what gets the flaky top).

Stir the cocoa powder into the mixture.  One at a time, slowly whisk in the eggs, and then stir in the vanilla and espresso powder.  Add the flour on top of the batter, followed by the salt and baking powder, and whisk everything in until smooth.  The batter will be really thick.

Pour into 9x13 greased, parchment lined baking pan and smooth the batter evenly around the edges of the pan.  Bake in 350F preheated oven for 30 mins, until a toothpick comes out with crumbs still clinging to it.  If the brownies are still very wet at 30 mins and you aren't sure, give them another 3 mins, but no more than that.  I almost never leave mine in for more than 30. Cool at least 30 mins before cutting and eating, otherwise the brownies will fall apart when you try to pick them up :)