Brownies with Crackly Top and Fudgy Center
Classic American-style brownies with a shiny, crackly top and a dense, fudgy middle. This recipe uses melted butter and a quick sugar-and-egg whip to create that signature papery crust without sacrificing chew.
The crackly top on a great brownie isn’t luck—it’s technique. By dissolving sugar into warm butter and whisking the eggs long enough to turn glossy, you encourage a thin meringue-like layer that bakes into flakes. These brownies lean into the American classic: deep chocolate flavor, fudgy texture, and clean slices once cooled.
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Servings
9
Ingredients
Pan & Prep
- •Nonstick spray or softened butter, for greasing
- •1–2 tbsp all-purpose flour or cocoa powder, for dusting the pan (optional)
Brownie Batter
- •10 tbsp (140 g) unsalted butter
- •1 1/4 cups (250 g) granulated sugar
- •1/4 cup (50 g) packed light brown sugar
- •3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-process)
- •1 tsp vanilla extract
- •1/2 tsp fine salt
- •2 large eggs, cold or room temperature
- •1 large egg yolk
- •3/4 cup (95 g) all-purpose flour
- •1 cup (170 g) semisweet chocolate chips or chopped chocolate, divided (optional but recommended)
Instructions
- 1
Heat the oven to 350°F (175°C). Grease an 8-inch square pan and line with parchment, leaving overhang on two sides for easy lifting. (Dust with flour or cocoa if not using parchment.)
- 2
Melt the butter in a medium saucepan over medium-low heat. As soon as it’s fully melted and hot (but not browned), remove from the heat.
- 3
Immediately whisk in the granulated sugar and brown sugar for 30–45 seconds. The mixture should look thick and glossy; this helps start dissolving the sugar for a crackly top.
- 4
Whisk in the cocoa powder, vanilla, and salt until smooth. Let the mixture cool for 2 minutes so it won’t scramble the eggs.
- 5
Add the eggs and yolk. Whisk vigorously for 60–90 seconds until the batter becomes shiny and slightly thickened. (This step is key for the papery, crackly crust.)
- 6
Add the flour and fold with a spatula just until no dry streaks remain. Do not overmix.
- 7
If using chocolate chips/chopped chocolate, fold in about 3/4 cup (130 g), reserving the rest to sprinkle on top.
- 8
Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate over the surface (optional).
- 9
Bake 22–28 minutes, until the edges look set and slightly pulled from the pan, and the center is just set. A toothpick inserted in the center should come out with moist fudgy crumbs (not wet batter).
- 10
Cool completely in the pan (at least 1 hour) for the fudgiest texture and clean slices. Lift out using parchment, slice, and serve.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.