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Hello! This time, I’ve brought you a brownie recipe. My eldest son (my husband) loves Papa John's brownies so much. I finally made him a brownie at home that has that fudgy, moist, and sweet texture :) I also tried making it with crumble added. I found the crispy, fudgy texture to be tastier than a regular brownie. You just need to add crumble to the same batter, so please give it a try!!!! Original Brownie (18x18 cm square pan) Butter 120g Dark Chocolate 180g (Van Houten) Brown Sugar 180g Salt 1g Whole Eggs 105g Cake Flour 45g Cocoa Powder 20g (Valrhona) Bake in a preheated oven at 170°C for 25-30 minutes Crumble Brownie (Yields 6) Using a Siliconat Ovalton 8-cavity pan (SF055) Crumble Butter 45g Brown Sugar 45g Cake Flour 38g Cocoa Powder 7g Almond Powder 45g Butter 60g Dark Chocolate 90g (Van Houten) Brown Sugar 90g Salt 0.5g Whole Eggs 52g Cake Flour 22g Cocoa Powder 10g (Valrhona) 50g coating chocolate for decoration (optional) Bake in a preheated oven at 170°C for 25 minutes Mix the crumble until no crumbs are visible, then refrigerate for 30 minutes to 1 hour until firm before use. The crumble dough can be refrigerated for 3 days or frozen for 2 weeks. After baking both types of brownies, remove them from the molds after they have completely cooled. Both types of brownies can be stored at cool room temperature for 5 days, in the refrigerator for 5 days, or frozen for 2 weeks. They will be soft and moist when eaten lukewarm or warm at room temperature, or fudgy when refrigerated and eaten warm. #HomeBaking #Brownie