Go Back

Classic Crackly-Topped Fudgy Brownies

These brownies feature a shiny, crackly crust on top while remaining rich and fudgy inside. The key lies in precise oven temperature, slow melting of butter and chocolate, and gentle mixing techniques that develop that signature crust. Once baked, they have a moist, dense center with a beautiful glossy surface, perfect for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g unsalted butter slowly melted
  • 100 g high-quality dark chocolate 70% cacao, chopped
  • 150 g granulated sugar superfine preferred
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract for depth
  • 60 g all-purpose flour sifted
  • 25 g unsweetened cocoa powder sifted
  • a pinch salt

Equipment

  • 8-inch square baking pan
  • Parchment paper
  • Saucepan
  • Mixing bowls
  • Sifter
  • Spatula
  • Sharp Knife

Method
 

  1. Preheat your oven to 175°C (350°F). Line the baking pan with parchment paper, leaving overhang for easy removal.
  2. In a saucepan over low heat, melt the butter slowly until just shimmering, then remove from heat.
  3. Add the chopped dark chocolate to the melted butter and stir until completely melted and smooth. The mixture should be glossy and fragrant.
  4. In a large bowl, whisk together the superfine sugar and eggs until the mixture is light, slightly frothy, and well combined, about 1-2 minutes.
  5. Pour the warm chocolate and butter mixture into the egg mixture, gently folding with a spatula until fully incorporated. Add vanilla extract for added depth.
  6. Sift together the flour, cocoa powder, and salt into the wet ingredients. Gently fold until just combined, avoiding over-mixing to keep the batter tender.
  7. Pour the batter into your prepared pan, spreading evenly with a spatula. Tap the pan lightly on the counter to settle the batter and release air bubbles.
  8. Bake in the preheated oven for 20-25 minutes. The top should develop a shiny, crackly crust, and the edges will be set but the center still slightly jiggly.
  9. Remove the pan from the oven and let the brownies cool in the pan for at least 15 minutes. Then, transfer to a wire rack and cool completely for a dense, fudgy texture.
  10. Use a sharp knife dipped in hot water and wiped dry to slice the brownies cleanly. Serve at room temperature or slightly warmed for the best fudgy experience.
  11. Enjoy these rich, crackly-topped brownies with a glass of milk or your favorite ice cream for an indulgent treat.

Notes

Ensure the oven is fully preheated for best crust development. Gently fold ingredients to maintain a tender crumb. Cool thoroughly before slicing for clean cuts.