Yumsto's Signature Fudgy Brownies with Topping
·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.
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.
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.
Fold in the dry ingredients
Sift the flour, cocoa powder and a pinch of salt through a sieve. Using a spatula, gently fold everything into the batter. As soon as no streaks of dry flour remain, stop mixing right away.
Bake the brownies
Pour the batter into a 23x23 cm square baking pan lined with parchment paper. Bake in an oven preheated to 180 °C for about 25–30 minutes. The center should still be slightly underbaked when you take it out.
Peanut butter glaze
Melt the white chocolate and carefully stir in the smooth peanut butter. If the mixture is too thick, warm it in the microwave for 10 seconds to loosen it up.
Decorate and top it off
Drizzle the glaze over the cooled brownies in a zigzag motion. While the glaze is still sticky, generously scatter over the chocolate crunchies and finish with a sprinkle of flaky sea salt.