Print

The Ultimate Fudgy Brownies with Crackly Tops

A close-up of a rich, fudgy brownie with a shiny, cracked top sprinkled with flaky sea salt.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple recipe to make rich, deep dark chocolate brownies from scratch that are perfectly fudgy inside with that desirable crackly top.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the exposed sides of the pan.
  2. In a medium saucepan over low heat, melt the butter completely. Remove from heat.
  3. Whisk the granulated sugar and brown sugar into the melted butter until fully combined.
  4. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and glossy. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the cocoa powder, flour, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  7. If using, gently fold in the chocolate chips.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 30 to 35 minutes. A toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter. For chewier results, err on the shorter side of the baking time.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Notes

  • For the best crackly top, ensure your sugar is fully dissolved into the warm butter and eggs before adding the dry ingredients.
  • Do not substitute baking powder or soda; this recipe relies on the eggs for lift, keeping the texture dense and fudgy.
  • If you prefer a richer chocolate flavor, use Dutch-process cocoa powder.

Nutrition

Find it online: https://cookingzenith.com/ultimate-fudgy-brownie-recipe-crackly-top/