Crackly-Top Fudge Brownies

These fudge brownies are rich, deeply chocolatey, and 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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 brownies

Calories: 278 kcal per serving

Ingredients

1 stick - unsalted butter
4 ounces - premium baking chocolate bar
¼ cup - sugar
¾ cup - dark brown sugar
3 - eggs
1 tsp - vanilla extract
¼ cup - all-purpose flour
¼ tsp - salt
¼ cup - unsweetened cocoa powder
1 tsp - espresso powder
¾ cup - semi-sweet chocolate chips
flaky sea salt

Instructions

Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy lifting.
Combine the melted butter and chocolate in a large, heatproof bowl. You can microwave them in 20-second bursts, stirring between them, until fully melted and smooth, or you can melt them using a double boiler. Let cool slightly.
Whisk in sugar and brown sugar to the slightly cooked melted butter and chocolate. Add eggs one at a time, mixing vigorously after each to create a shiny, thick batter. It will look like a foamy peanut butter consistency.
Stir in vanilla extract, espresso powder (if using), salt, and cocoa powder. Add flour and mix gently just until combined — don’t overmix.
Fold in chocolate chips. Save some to add to the top before baking.
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not raw batter).
Sprinkle with flaky sea salt.
Let brownies cool in the pan for at least 30 minutes before lifting and slicing. For clean edges, chill in the fridge for 15–20 minutes before cutting.

Nutrition