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Cooking
Yumsto Signature Fudgy Brownies with Toppings
· 9 servings
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 with caster sugar, brown sugar, invert sugar and vanilla. Whisk thoroughly for a few minutes until light, pale and foamy — this is what creates that famous thin, shiny crust on top.
Combine the wet ingredients
Very gently and slowly fold the cooled chocolate mixture into the fluffy egg foam. Work carefully and slowly so you don't knock too much air out of the eggs.
Fold in the dry ingredients
Sift the plain flour, cocoa powder and a pinch of salt over the mixture. Using a spatula, gently fold everything into the batter. Stop mixing as soon as no streaks of flour remain visible.
Bake the brownies
Pour the batter into a 23x23 cm square tin lined with baking paper. Bake in an oven preheated to 180 °C for about 25–30 minutes. The centre 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, microwave it for 10 seconds to loosen it up.
Decorate and top
Drizzle the glaze over the cooled brownies in zig-zag motions. While the glaze is still sticky, generously scatter over the chocolate crunch pieces and flaky sea salt.