Yumsto Signature Fudgy Brownies with Crunchy Topping
·Melt the chocolate
Set up a double boiler and gently melt the dark chocolate together with the butter. Once the mixture is smooth and fully combined, take it off 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 with the granulated sugar, brown sugar, invert sugar and vanilla. Beat thoroughly for several minutes until the mixture turns pale and fluffy – this is what creates that famous thin, crackly crust on top.
Combine the wet ingredients
Very gently and slowly fold the cooled chocolate mixture into the airy 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 over the batter. Gently fold everything together with a spatula. Stop mixing the moment the last streaks of dry flour disappear.
Bake the brownies
Pour the batter into a 23x23 cm square 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 stir in smooth peanut butter until well combined. If the mixture is too thick, warm it in the microwave for 10 seconds to loosen it up.
Decorate and top
Drizzle the glaze over the cooled brownies in a zig-zag pattern. While the glaze is still sticky, generously scatter over the chocolate crispies and finish with a sprinkle of flaky sea salt.