Crackly Top Chewy Brownies

85 g unsalted butter
170 g bittersweet chocolate (55% - 70% range), chopped
19 g Dutch process cocoa powder, sifted
120 g flour, sifted
0.25 tbsp baking powder
0.5 tbsp salt
3 large eggs
94 ml canola oil
223 g granulated sugar (can reduce to 190 g if you like your sweets less sweet)
74 g packed brown sugar (if you reduced the first one, reduce this one to 65 g too)
1.5 tbsp vanilla extract

Preheat the oven to 175 degrees C and line your pan with oil or butter and then place a baking paper on top.
Melt the chocolate with the butter on medium heat. Then whisk in the cocoa powder and set aside
In a small bowl, whisk the sifted flour with the baking powder and salt. Set aside.
In a bigger bowl, whisk the eggs, oil, sugars, and vanilla. Keep on going until no clumps are left. Then add the chocolate mix and whisk it in.
Finally add the flour mix, whisking until it is all mixed.
Pour into the pan and bake at 175 degrees C for 25-29 minutes. A tester in the middle should show little crumbs. If you use a different pan size, it could take a bit less or more time.
Cool for 10 minutes then lift out of the pan, cut into 9 big pieces or 16 small ones. Happy baking x

Recipe adapted from Sarah Kieffer