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Homemade Fudgy Brownies with a Crackly Top

A close-up of two rich, fudgy homemade brownies stacked on a light blue plate, with a window in the background.
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Learn to make rich, fudgy brownies from scratch with a signature crackly top. This easy recipe uses pantry staples and provides clear cues for perfect doneness.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper.
  2. In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined.
  3. Stir in the vanilla extract and then add the eggs one at a time, whisking well after each addition until the mixture is smooth and glossy.
  4. In a separate medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. If using, fold in the chocolate chips.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. For fudgier brownies, err on the side of less time.
  9. Let the brownies cool completely in the pan on a wire rack before cutting into squares.

Notes

  • For a crackly top, ensure your sugar is granulated and not packed.
  • Using Dutch-process cocoa powder can result in a darker, richer flavor.
  • If you prefer chewy brownies, slightly reduce the baking time.
  • These brownies are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://gourmetgaze.com/homemade-brownies/