At a glance
You're making seriously fudgy brownies that stay moist thanks to invert sugar, crowned with a thin crackly crust and topped with a peanut butter-white chocolate glaze, chocolate crunchies, and flaky sea salt. The key is gentle folding to keep that egg foam airy (which creates the crust) and pulling the brownies from the oven while the center is still slightly underbaked for maximum fudginess.
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Melt the chocolate
Set up a bain-marie and gently melt the dark chocolate together with the butter. Once the mixture is smooth and fully combined, remove it from the heat and let it cool slightly so it's no longer hot.
For this step
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Whip the egg mixture for the crust
In a large bowl, whisk the eggs together with the granulated sugar, brown sugar, invert sugar and vanilla. Beat thoroughly for several minutes until light, pale and fluffy – this is what creates that famous thin crust on top.
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Combine the wet ingredients
Very gently and slowly fold the cooled chocolate mixture into the fluffy egg foam. Work carefully and take your time so you don't knock too much air out of the eggs.
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