The Best Fudge Brownies (with Crackly Tops)

These rich, chewy fudge brownies are everything I crave in a chocolate dessert—thick, indulgent, and finished with that irresistible shiny, crackly top. Made with simple pantry ingredients and an easy, foolproof method, this recipe skips the boxed mix without sacrificing convenience or flavor. It’s my go-to for any chocolate fix, and once I saw that shiny crust form the first time I baked them, I was hooked.

Why You’ll Love This Recipe

• Crackly tops – That bakery-style finish makes every bite feel special

• Deep chocolate flavor – Thanks to both cocoa powder and chocolate chips

• Fudgy texture – Just the right mix of chewy, gooey, and rich

• Quick to prep – I mix it all up in one bowl and get them in the oven in 10 minutes

• Customizable – Perfect base for mix-ins like nuts or peanut butter chips

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup unsweetened cocoa powder

• 1 teaspoon espresso powder (optional)

• ¾ cup unsalted butter

• 2 tablespoons oil (canola, vegetable, or coconut)

• 1⅓ cups granulated sugar (divided)

• 2 large eggs

• 1 large egg yolk

• 2 teaspoons vanilla extract (optional)

• ¾ cup chocolate chips

Directions

Step 1: Prep the Pan

I preheat my oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. I also spray it lightly with non-stick baking spray.

Step 2: Mix the Dry Ingredients

In a large bowl, I sift together the flour, baking powder, salt, cocoa powder, and espresso powder, then set that aside.

Step 3: Melt Butter and Sugar

In a medium saucepan, I combine the butter, oil, and ⅓ cup of the sugar. I melt everything over medium heat, stirring until it’s completely smooth, then remove it from the heat.

Step 4: Whisk the Eggs

In a separate large mixing bowl, I whisk the eggs, egg yolk, vanilla, and the remaining sugar until well combined and frothy—this step helps create that crackly top.

Step 5: Combine Hot and Cold

I slowly drizzle the warm butter mixture into the egg mixture, whisking constantly to prevent scrambling. I take my time with this step so it blends smoothly.

Step 6: Fold in Dry Ingredients and Chocolate

Using a spatula, I gently fold in the dry ingredients and chocolate chips. I’m careful to stop mixing as soon as the last bit of flour disappears—overmixing leads to cakier brownies.

Step 7: Bake

I scrape the batter into my prepared pan, smooth the top, and bake for 28–30 minutes, or until the edges are set and the top is shiny and cracked. Then I let them cool in the pan completely before slicing.

Servings and Timing

• Servings: 9–12 squares

• Prep time: 10 minutes

• Cook time: 28 minutes

• Cooling time: 2 hours

• Total time: About 2 hours 38 minutes

Variations

• Nutty brownies – I stir in ½ cup chopped walnuts or pecans for crunch

• Extra gooey – I add more chocolate chips or chunks to the batter

• Mint chocolate – A few drops of peppermint extract make these perfect for the holidays

• White chocolate swirl – I drizzle melted white chocolate on top after baking

Storage/Reheating

• Room Temperature: I keep them in an airtight container for up to 3 days

• Refrigerator: Lasts up to 5 days

• Freezer: I wrap individual squares tightly in plastic wrap, seal in a freezer bag, and store for up to 2 months

• Reheating: I microwave for 10–15 seconds if I want a warm, melty bite

FAQs

Can I use Dutch-processed cocoa instead of natural cocoa?

Yes, I’ve used both. Dutch-processed gives a darker, more intense chocolate flavor. Either one works beautifully.

Why are my brownies cakey instead of fudgy?

Overmixing the batter or baking too long are common culprits. I stop mixing once the dry ingredients disappear and pull them out with a bit of wiggle in the middle.

Do I need espresso powder?

It’s optional, but I like how it boosts the chocolate flavor. I skip it if I’m baking for kids or anyone who doesn’t like a hint of coffee.

What pan should I use?

I always go with a metal 9×9 pan. It bakes more evenly and gives those crisp edges. If I use glass or ceramic, I bake longer—up to 10–15 extra minutes.

Can I double the recipe?

Yes! I use a 9×13 pan and add a few minutes to the bake time. I check with a toothpick around the 32-minute mark.

Conclusion

These fudge brownies with crackly tops are a chocolate dream come true. I love how easy they are to whip up, and the flavor is anything but basic. That shiny top and rich center never fail to impress—whether I’m making them for a party, a craving, or just a cozy night in. This is my forever brownie recipe, and once you try them, I think it’ll be yours too.

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