Ingredients:

  • 18.3 oz brownie mix (approx. 518g)
  • 30g all purpose flour
  • 2 large eggs
  • 80ml vegetable oil
  • 1 tsp vanilla extract
  • 90g semi sweet chocolate chips
  • 0.25 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 180°C. Note: Ensures the immediate puff required for the crinkle top.
  2. Whisk the 2 eggs and 1 tsp vanilla in a large bowl for 2 minutes until frothy and pale.
  3. Slowly stream in the 80ml oil while whisking. Note: This creates a stable emulsion.
  4. Add the 518g brownie mix and 30g all purpose flour.
  5. Fold the dry into the wet using a spatula until no streaks of white remain.
  6. Gently stir in the 90g chocolate chips.
  7. Scoop 2 tablespoon mounds onto a parchment lined sheet. Space them 5cm apart to allow for spread.
  8. Bake for 10 minutes until the edges are firm but the center looks slightly underdone.
  9. Remove from the oven and sprinkle with 0.25 tsp flaky sea salt immediately while the surface is tacky.
  10. Let rest on the pan for 5 minutes until they feel stable enough to move.