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Easy Fudgy Brownies with Crackly Tops

A close-up shot of a single, rich, fudgy square of chocolate chip brownies with a shiny, crackly top.
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This recipe produces rich, deep dark chocolate brownies with a perfectly chewy center and a desirable crackly top. It requires minimal equipment.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk the melted butter and sugar together until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting out and cutting into squares.

Notes

  • For the best crackly top, ensure your sugar and melted butter are well combined before adding the eggs.
  • Do not overbake; underbaking slightly results in a fudgier texture.
  • Cooling completely before slicing prevents the squares from crumbling.

Nutrition

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