Introduction

These crack-top fudgy brownies are a classic treat with a perfectly crisp, shiny crust and a rich, gooey interior. Easy to make and irresistibly delicious, they’re perfect for satisfying any chocolate craving.

Crack-Top Fudgy Brownies Recipe - Recipe Image

Ingredients

1 cup (2 sticks) unsalted butter (cubed)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: In a medium saucepan over low heat, melt the cubed butter. Remove from heat and stir in the granulated sugar until well combined.
Step 3: Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
Step 5: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. If using, fold in the chocolate chips.
Step 6: Pour the brownie batter into the prepared baking pan, spreading it evenly.
Step 7: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 8: Allow the brownies to cool in the pan on a wire rack for about 10–15 minutes before slicing.
Step 9: Cut into squares or rectangles and serve warm or at room temperature. Optionally, serve with a scoop of ice cream or a drizzle of chocolate sauce.

Tips & Variations

For extra fudginess, try using half bittersweet chocolate chips instead of all regular chocolate chips.
Make sure not to overmix the batter to keep the brownies tender and soft.
Add a pinch of instant coffee powder to intensify the chocolate flavor.
Swap the all-purpose flour for gluten-free flour blend for a gluten-free version.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave or let come to room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid the brownies becoming too salty.

How do I get the signature crackly top on my brownies?

The crackly top forms from beating the sugar into the melted butter and eggs, creating a shiny, thin crust as the brownies bake. Using granulated sugar and not skipping this step is key.

Crack-Top Fudgy Brownies Recipe

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★★★★★

4.5 from 115 reviews

These Crack-Top Fudgy Brownies deliver a rich, chocolatey experience with a shiny, crackled top and fudgy interior. Made from simple ingredients like cocoa powder, butter, and eggs, these brownies are easy to prepare and perfect for satisfying any chocolate craving. Enhanced with optional chocolate chips for extra gooeyness, they’re a classic treat that can be enjoyed warm or at room temperature.

Author: zara
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12–16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, cubed
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Optional

1 cup chocolate chips

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to allow for easy removal of the brownies after baking.
Melt butter and mix sugar: In a medium saucepan over low heat, melt the cubed butter completely. Remove the saucepan from heat and stir in the granulated sugar until the mixture is well combined and smooth.
Add eggs and vanilla: Allow the butter and sugar mixture to cool slightly to prevent cooking the eggs. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Then, stir in the vanilla extract for flavor.
Combine dry ingredients: In a separate bowl, whisk together cocoa powder, all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening and cocoa throughout the batter.
Mix dry into wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined, being careful not to overmix to keep the brownies fudgy. If desired, fold in chocolate chips at this stage for extra chocolaty pockets.
Pour batter and bake: Pour the brownie batter into the prepared pan and spread it out evenly. Place it in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
Cool and serve: Remove from the oven and let brownies cool in the pan on a wire rack for 10 to 15 minutes. Once slightly cooled, cut into squares or rectangles. Serve warm or at room temperature, optionally topped with ice cream or a drizzle of chocolate sauce for an indulgent touch.

Notes

Ensure the butter and sugar mixture is slightly cooled before adding eggs to prevent scrambling.
Do not overmix once flour is added to maintain a fudgy texture.
Baking times may vary slightly depending on your oven; start checking at 25 minutes.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Chocolate chips are optional but add an extra layer of richness and texture.

Keywords: fudgy brownies, homemade brownies, chocolate dessert, crack top brownies, easy brownies recipe