Fudgy Brownies Recipe (Chewy, Shiny Crackly Top)

These are dense, fudgy, deeply chocolate brownies with chewy edges and that beautiful shiny, crackly top that flakes when you cut into it. They taste like the best bakery brownie, and they are made in one bowl with a whisk.

The difference between a fudgy brownie and a cakey one is mostly proportion. These use more butter and chocolate and less flour, no baking powder, and they are baked just until set. The crackly top comes from dissolving the sugar properly into warm butter and eggs, which takes a minute of vigorous whisking.

The hardest part of the recipe is waiting for them to cool before cutting. Warm brownies are gooey and fall apart; cool brownies cut into clean, fudgy squares.

Why this recipe works

• Using both melted chocolate and cocoa powder gives rich texture and deep chocolate flavor.
• A high proportion of butter and chocolate to flour makes the brownies dense and fudgy rather than cakey.
• Whisking the sugar and eggs into the warm butter until glossy dissolves the sugar, which forms the thin meringue-like crackly crust.
• Pulling the pan while a toothpick still has moist crumbs keeps the center fudgy; the brownies finish setting as they cool.

Ingredient notes

Use a good bittersweet or semisweet baking bar with 60 to 70% cacao, chopped. Chocolate chips contain stabilizers that keep them from melting smoothly. Dutch-process or natural cocoa both work here since there is no baking soda. A little espresso powder strengthens the chocolate without tasting of coffee.

Brown sugar adds chewiness and moisture; white sugar builds the crackly top. This recipe uses both.

How to get clean-cut brownies

Let the brownies cool completely in the pan, or chill them for 30 minutes. Lift them out using the parchment overhang and cut with a large, sharp knife, wiping it with a warm damp towel between cuts. Trim the edges first for perfectly square pieces, or save the chewy edges for yourself.

How to store brownies

• Store in an airtight container at room temperature for up to 4 days.
• Freeze individually wrapped brownies for up to 3 months. Thaw at room temperature or eat straight from the freezer.

Variations to try

• Walnut brownies: fold in 3/4 cup toasted chopped walnuts or pecans.
• Marshmallow brownies: scatter mini marshmallows or homemade marshmallows over the brownies for the last 5 minutes of baking.
• Salted caramel: swirl 1/3 cup thick caramel sauce into the batter and sprinkle with flaky salt.
• Double batch: double everything and bake in a 9x13-inch pan for 30 to 35 minutes.

Frequently asked questions

How do I make brownies fudgy instead of cakey?

Use more butter and chocolate and less flour, skip baking powder, do not beat air into the batter after the flour goes in, and take them out of the oven while still moist in the center.

Why don't my brownies have a crackly top?

The sugar did not dissolve enough. Whisk the sugar into warm, melted butter and chocolate, then whisk with the eggs vigorously for a full minute until glossy.

Glass or metal pan for brownies?

Metal gives the best result with evenly baked, chewy edges. If using glass, lower the oven to 325°F and start checking a few minutes early.

How do I know when brownies are done?

The top will look shiny and set, and a toothpick an inch from the edge will come out with moist crumbs. A clean toothpick means over-baked, cakey brownies.