If you’re looking for an easy, made from scratch recipe that’s bold, gooey, and indulgent (without being sugar overload), this one’s for you!

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I’ll be honest — I’m not usually one for overly sweet chocolate desserts. You won’t catch me reaching for candy bars or sugary frosting. But these? These fudge brownies changed my mind.

They’re rich, not cloying. Deeply chocolatey, with just enough sweetness to balance the bitterness of dark cocoa and melted baking chocolate. Adding espresso powder sharpens the flavor, while brown sugar keeps them moist and chewy — not cakey. if you are more team blondie than brownie try my Brown Butter Toffee Blondies.

Ingredients You'll Need For These Crackly-Top Fudge Brownies

• 1 stick (113g) unsalted butter melted
• 4 oz premium baking chocolate bar 56% cacao
• 1/4 cup (50g) sugar
• ¾ cup (160g) dark brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/4 tsp salt
• 1/4 cup (25g) unsweetened cocoa powder (dutch processed)
• 1 tsp espresso powder (optional, enhances chocolate)
• 3/4 cup (131g) semi-sweet chocolate chips
• flaky sea salt for topping

HIGHLIGHTED INGREDIENTS FOR Crackly-Top Fudge Brownies

Melted Butter

Butter adds richness, moisture, and that classic melt-in-your-mouth texture. Melting it creates a denser, chewier brownie (as opposed to creaming, which would make them cakier). Using unsalted butter lets you control the salt level.

Premium Baking Chocolate Bar (56% cacao)

Real chocolate gives these brownies a deep, bittersweet flavor and a soft, fudgy texture. A 56% cacao content strikes the right balance between richness and approachability — not too bitter, not too sweet.

Sugar

White sugar helps form that beloved crackly brownie top by dissolving and caramelizing in the oven. It also provides structure.

Dark Brown Sugar

Dark brown sugar adds moisture, chewiness, and a subtle molasses depth that plays beautifully with chocolate. It’s what keeps these brownies gooey in the center even after baking.

Eggs

Eggs bind the ingredients together and give the brownies structure. They also help create a rich, custardy interior — especially important in fudge-style brownies.

Vanilla Extract

Vanilla rounds out and enhances the chocolate flavor, adding warmth and depth. A little goes a long way.

All-Purpose Flour

A small amount of flour keeps the texture soft and fudgy instead of cakey. It provides the structure without drying things out.

Salt

Salt is crucial in balancing sweetness and enhancing chocolate. It sharpens all the other flavors without making the brownies taste salty.

Dutch-Processed Cocoa Powder

Dutch-processed cocoa is smoother and darker than natural cocoa, with a more intense chocolate flavor. It adds depth and color and helps thicken the batter without making it dry.

Espresso Powder (optional)

Espresso powder doesn’t make the brownies taste like coffee — it simply amplifies the chocolate flavor. It’s a small, optional upgrade that makes a big difference.

Semi-Sweet Chocolate Chips

These melt slightly into the batter during baking, creating little pockets of gooey chocolate in every bite. They add both texture and extra richness. Make sure to add some to the top of the batter!

Flaky sea salt (for topping)

A finishing sprinkle of sea salt enhances sweetness and brings a luxurious contrast to the fudgy base. Plus, it looks stunning.

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Instructions To Make Crackly-Top Fudge Brownies

Step 1: Prep Your Pan & Oven

Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang so you can lift the brownies out easily later.

Preheat your oven to 350°F (175°C).

Step 2: Melt the Butter & Chocolate

In a large heatproof bowl, combine:

• 1 stick melted unsalted butter
• 4 oz chopped baking chocolate (56% cacao)

Microwave in 20-second bursts, stirring in between, until smooth. (Or use a double boiler.) Let cool for a few minutes.

Step 3: Whisk in Sugars

Add to the melted chocolate:

• ¼ cup white sugar
• ¾ cup dark brown sugar

Whisk until smooth and glossy.

Step 4: Add Eggs & Vanilla

Crack in:

• 3 large eggs, one at a time
• Whisk well after each. Then stir in:
• 1 tsp vanilla extract

This step creates that shiny, rich batter and helps give your brownies a crackly top.

Step 5: Mix in Dry Ingredients

Add the following to the bowl:

• ¼ cup all-purpose flour
• ¼ cup Dutch-processed cocoa powder
• ¼ tsp salt
• 1 tsp espresso powder (optional)

Stir just until everything is combined — don’t overmix or your brownies may get tough.

Step 6: Fold in Chocolate Chips

Gently fold in:

• ¾ cup semi-sweet chocolate chips

This gives you melty chocolate bits throughout the brownies.

Step 7: Bake

Pour the batter into your lined pan and smooth the top.

Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs(not wet batter).

Step 8: Cool & Finish

Let the brownies cool in the pan for at least 30 minutes.

For clean edges, chill in the fridge for 15 minutes before slicing.

Finish with a sprinkle of flaky sea salt on top if desired.

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Crackly-Top Fudge Brownies FAQ

Q: Can I use natural cocoa powder instead of Dutch-processed?

You can, but the flavor and texture will be slightly different. Dutch-processed cocoa gives a smoother, darker, and more intense chocolate flavor. If you use natural cocoa, the brownies may be a little lighter and more acidic.

Q: Why do you use both white and brown sugar?

The granulated sugar helps form that crackly top, while the dark brown sugar keeps the brownies moist and chewy with a subtle molasses flavor. It’s the combo that gives you the best of both worlds.

Q: Can I skip the espresso powder?

Yes! It’s optional. Espresso powder enhances the chocolate flavor without making the brownies taste like coffee. If you leave it out, your brownies will still be delicious — just slightly less bold.

Q: How do I know when my brownies are done?

Look for set edges and a slightly jiggly center. A toothpick inserted should come out with moist crumbs, not raw batter. Overbaking = cakey brownies. Underbaking = gooey perfection (but not raw).

Q: Can I double the recipe?

Yes — double everything and bake in a 9×13-inch pan. Add a few extra minutes to the baking time (start checking around 23–28 minutes).

Q: How should I store these brownies?

Store in an airtight container at room temperature for up to 4 days, or in the fridge for a week. They also freeze beautifully — wrap tightly and freeze for up to 2 months.

Q: How do I cut brownies cleanly without making a mess?

For sharp, bakery-style slices, follow these tips:

1. Cool completely – Let the brownies cool in the pan for at least 30–45 minutes (or chill in the fridge for 15–20 minutes). Warm brownies will smudge and fall apart.
2. Use a sharp knife – A long, thin knife (like a chef’s or serrated knife) works best.
3. Wipe between cuts – Clean the blade with a damp paper towel or rinse under warm water after each slice. It makes a huge difference.
4. Use a ruler if you want perfect squares – For even sizing, lightly score the top before slicing

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