Rich and decadent, chewy, fudgy brownies with crackly tops and crispy edges. You and your family won’t get enough of these super fudgy brownies that you can make all in one bowl. You’ll never buy another box mix again!
There are two types of dessert people in the world – those who love brownies and those who don’t. Guess what type I am?!
To be honest, I’ve never been a fan of cakes but when it comes to brownies, chocolate chip cookies, cookie bars, cookies in general really… that’s my kind of dessert! Are you my people?? Then you’re in for a treat. Today, I’m sharing these rich, chewy, fudgy brownies!
After a few failed attempts, I finally made the perfect brownie recipe. I got that rich, chocolatey flavor, the dense, moist texture, the crackly tops you get when you make brownies from a box, and crispy edges because who doesn’t LOVE crispy edges!
I have a few tips to achieve these beautiful bars so let’s get right into it.
How To Get Crackly Tops On Brownies
I learned the hard way that in order to get the perfect brownies, you need to take some extra steps. In other words, this is not a one-bowl recipe. Sometimes perfection requires a little more time and love.
With that said, to get those infamous crackly tops on these brownies, you have to vigorously beat the eggs and sugar together until smooth. See the photo for reference. When you beat the eggs and sugar for 5 minutes, you get a drippy light-colored batter. That’s what we want! I promise this step will be worth it. Check out the rest of the steps below.
How To Make Chewy Fudgy Brownies From Scratch
- Prep the baking dish. Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
- Melt the chocolate. In a bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool.
- Get crackly tops. In a stand mixer or in a bowl, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. This will help us get that crackly top! See the photo for reference. Combine the cooled melted chocolate and vanilla with the egg/sugar mixture. Mix until smooth.
- Add the dry ingredients. Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter into the baking dish. If you over mix the dry ingredients, you risk it affecting texture so be mindful of that.
- Bake the brownies! Bake for 40 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out. Remove the brownies from the oven. Allow to cool completely before slicing.
I promise these will be the best brownies you’ll ever make!
What’s the difference between cake-y brownies and fudgy brownies?
Cake-y brownies are light and airy, sort of fluffy like a cake while fudgy brownies are more dense, gooey, and rich.
These brownies are fudgier because there’s more fat than flour in the recipe. A cake-like brownie recipe would have more flour than fat and when you insert a toothpick after baking, it will come out clean.
When you bake these rich fudge brownies, you’ll notice the toothpick will not be completely clean and that’s ok! That’s how they stay so moist and delicious.
How do you keep brownies fresh longer?
I’d recommend slicing only what you are going to eat and then wrap the rest in plastic wrap or aluminum foil.
You can also wrap the entire pan once cooled, before slicing, in plastic wrap or aluminum foil.
These brownies will stay fresh for 3 days at room temperature, 1 week in the fridge, and 3 months in the freezer.
To reheat them, just thaw them out when you’re ready to eat and heat them in the microwave for 10-15 seconds.
You may also like:
- Chewy Fudgy Salted Caramel Brownies
- Vegan Cinnamon Mocha Cold Brew Brownies
- Bourbon Brownies with Brown Butter Frosting
The BEST Chewy Fudgy Brownies
Ingredients
- 1/2 cup unsalted butter
- 4 ounces chopped chocolate or chocolate chips
- 1 1/4 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 3 tablespoons Dutch process cocoa powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
- In a bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool.
- In a stand mixer or in a bowl, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. This will help us get that crackly top! Combine the cooled melted chocolate and vanilla with the egg/sugar mixture. Mix until smooth.
- Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter into the baking dish.
- Bake for 40 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
- Remove the brownies from oven. Allow to cool completely before slicing. Enjoy!
Yummy & delicious brownie.
Yummm… I made this recipe today. it was better than I expected. The recipe reminds me of box brownies but with a crackly crust and a richer flavor. I used guittard for the baking chocolate and added 1/4 tsp of instant expresso powder for a more intense chocolate flavor. I will definitely make this again.
Thank you, Amelia! That’s a huge compliment! Mission accomplished :)