{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/brownies","markdownUrl":"https://trevorfarias.com/recipes/brownies/recipe.md","name":"Fudgy Brownies Recipe (Chewy, Shiny Crackly Top)","description":"Rich, fudgy homemade brownies from scratch with chewy edges, a gooey center and a shiny, paper-thin crackly top. Melted butter, real chocolate and cocoa. One bowl, no mixer.","summary":"The fudgiest brownies use a high ratio of fat and chocolate to flour: melted butter and chopped dark chocolate, plus cocoa powder for depth, with only about 1/2 cup of flour. Whisking the eggs and sugar vigorously into the warm chocolate mixture for a full minute dissolves the sugar and creates the shiny, crackly top. Bake in a 9x9-inch pan at 350°F for 25 to 30 minutes, just until a toothpick shows moist crumbs, and cool completely before cutting.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-09-13","dateModified":"2026-09-13","category":"Desserts","cuisine":"American","keywords":["brownies recipe","fudgy brownies","brownies from scratch","best brownie recipe","chewy brownies","homemade brownies","brownies with crackly top","easy brownies","cocoa and chocolate brownies"],"prepTime":"PT15M","cookTime":"PT28M","totalTime":"PT2H","yield":"16 brownies","servings":16,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"1/2","unit":"cup","name":"unsalted butter","note":"1 stick, 115 g","text":"1/2 cup unsalted butter, 1 stick, 115 g"},{"amount":"6","unit":"ounces","name":"bittersweet or semisweet chocolate","note":"170 g, chopped, divided","text":"6 ounces bittersweet or semisweet chocolate, 170 g, chopped, divided"},{"amount":"3/4","unit":"cup","name":"granulated sugar","note":"150 g","text":"3/4 cup granulated sugar, 150 g"},{"amount":"1/4","unit":"cup","name":"packed light brown sugar","note":"50 g","text":"1/4 cup packed light brown sugar, 50 g"},{"amount":"2","name":"large eggs","note":"room temperature","text":"2 large eggs, room temperature"},{"amount":"1","name":"large egg yolk","note":"room temperature","text":"1 large egg yolk, room temperature"},{"amount":"2","unit":"teaspoons","name":"vanilla extract","text":"2 teaspoons vanilla extract"},{"amount":"1/2","unit":"cup","name":"all-purpose flour","note":"65 g","text":"1/2 cup all-purpose flour, 65 g"},{"amount":"1/4","unit":"cup","name":"unsweetened cocoa powder","note":"20 g","text":"1/4 cup unsweetened cocoa powder, 20 g"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1/2","unit":"teaspoon","name":"instant espresso powder","note":"optional","text":"1/2 teaspoon instant espresso powder, optional"}]}],"steps":[{"step":1,"name":"Prepare the pan","text":"Heat the oven to 350°F (175°C) with a rack in the center. Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang on two sides, and lightly grease it.","tip":null},{"step":2,"name":"Melt the butter and chocolate","text":"Melt the butter and 4 ounces of the chopped chocolate in a heatproof bowl over a pan of barely simmering water, or in the microwave in 30-second bursts, stirring until smooth. Let cool for 2 minutes; it should be warm, not hot.","tip":null},{"step":3,"name":"Whisk in the sugar and eggs","text":"Whisk both sugars into the warm chocolate mixture. Add the eggs, egg yolk and vanilla and whisk vigorously for a full 1 minute, until the batter is thick, glossy and pulls away from the side of the bowl.","tip":"This vigorous whisking is what creates the shiny, crackly top. Do not skip it."},{"step":4,"name":"Fold in the dry ingredients","text":"Sift the flour, cocoa, salt and espresso powder over the batter and fold gently with a spatula just until no streaks of flour remain. Fold in the remaining 2 ounces of chopped chocolate.","tip":null},{"step":5,"name":"Bake","text":"Spread the batter evenly in the pan. Bake for 25 to 30 minutes, until the top is shiny and set and a toothpick inserted 1 inch from the edge comes out with moist crumbs attached. The center will still look slightly underdone.","tip":null},{"step":6,"name":"Cool and cut","text":"Cool the brownies completely in the pan on a wire rack, about 1 hour. Lift out with the parchment and cut into 16 squares.","tip":null}],"equipment":["9x9-inch metal baking pan","Parchment paper","Heatproof bowl","Whisk and rubber spatula","Large sharp knife"],"notes":["Use chopped baking chocolate, not chips, for the melted portion.","Whisk the eggs and sugar vigorously for a full minute for a crackly top.","Bake until a toothpick shows moist crumbs, not clean."],"storage":["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":["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."],"faqs":[{"question":"How do I make brownies fudgy instead of cakey?","answer":"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."},{"question":"Why don't my brownies have a crackly top?","answer":"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."},{"question":"Glass or metal pan for brownies?","answer":"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."},{"question":"How do I know when brownies are done?","answer":"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."}],"nutritionPerServing":{"calories":190,"fatGrams":11,"saturatedFatGrams":6.5,"carbohydrateGrams":23,"fiberGrams":1,"sugarGrams":18,"proteinGrams":2,"sodiumMilligrams":80,"cholesterolMilligrams":50}}