Name: Crack-Top Fudgy Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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

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Introduction

These crack-top fudgy brownies are a classic treat with a shiny, crackly crust and rich, moist interior. Perfect for chocolate lovers, they are easy to prepare and can be enjoyed warm or at room temperature.

Two thick, square chocolate brownies are stacked on top of each other on a white plate. The brownies have a crackled, slightly crispy top layer in a warm brown color, while the inside looks moist and dense with a deep dark brown texture. Glossy, melted chocolate sauce drips down the sides of the top brownie and pools on the plate below. Around the base of the brownies, several solid chocolate chips are scattered. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 fudgy brownies, slightly underbake and let them cool completely before serving.
Try adding nuts like walnuts or pecans for added texture and flavor.
If you prefer a shiny top, beat the eggs and sugar well before combining with the butter mixture.

Substitute half of the granulated sugar with brown sugar for a deeper molasses flavor.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15–20 seconds or enjoy at room temperature.

How to Serve

Two thick, dark brown brownies are stacked on a white plate, with the top brownie slightly tilted. The brownies have a cracked, slightly crispy crust on top and a moist, dense texture inside. Melted chocolate gently drips down the sides of the top brownie, pooling a little on the plate below. Scattered around the brownies on the plate are several small, rounded chocolate chips. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid over-salting your brownies.

Why do my brownies sometimes come out dry?

Overbaking is the main cause of dry brownies. Check for doneness a few minutes before the recommended time and remove them when a toothpick shows moist crumbs.