The BEST Fudge Brownies (with Crackly Tops!)

Friends… we need to talk about brownies.

Not just any brownies—the fudgy, gooey, perfectly crinkled kind that make you want to grab a glass of milk and hide in a corner so you don’t have to share.

Yep. Those brownies. And guess what? You don’t need a box mix. These homemade brownies are made with super simple pantry staples (butter, sugar, eggs, cocoa powder…) and they come out bakery-level good every single time. I’m talking shiny crackly tops, chewy edges, fudgy centers, and melty pockets of chocolate chips.

Basically, brownie bliss.

Ingredients You’ll Need

Here’s what makes these brownies magic:

• Flour – just plain all-purpose flour.

• Cocoa Powder – Dutch-processed if you want that deep chocolate flavor, natural if you like it a little lighter.

• Butter + Oil – the dream team. Butter for flavor, oil for that extra moist bite.

• Sugar – only granulated. Trust me on this.

• Eggs + a Yolky Bonus – makes them fudgy but not overly dense.

• Chocolate Chips – the melty pockets of joy (a blessing from God) ;)

• Optional but so worth it: vanilla extract + a pinch of espresso powder.

Secrets to Crackly Tops

Want that gorgeous glossy top? Here’s the deal:

1. Melt butter with sugar—it’s a game-changer.

2. Whisk your eggs like an insane person—don’t hold back.

3. Slow and steady—add the hot butter mixture into the eggs very gradually while whisking.

4. Fold gently—stop mixing the second you don’t see flour streaks. Overmixing = cakey brownies, and we don’t want that. Don't use a mixer!

   
   

   

Storage (If They Last That Long)

• Room temp: 3 days.

• Fridge: 5 days.

• Freezer: up to 2 months (wrap them tightly).

Ingredients

 

• 1 cup (120g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (43g) unsweetened cocoa powder

• 1 teaspoon espresso powder optional (don't use if you don't like coffee)

• 3/4 cup (170g) unsalted butter

• 2 Tablespoons (28ml) oil canola, vegetable, or coconut will work

• 1 and 1/3 cups (265g) granulated sugar divided

• 2 large large eggs

• 1 large egg yolk

• 2 teaspoons vanilla extract optional, but recommended

• 3/4 cup (128 grams) chocolate chips

  
  

Instructions

 

• Preheat oven to 350 degrees (F) (175 degrees C). Line an 9×9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.

• In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed. 

• In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat. 

• In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds. 

• Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined. 

• Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies. 

• Scrape the batter into the prepared pan and smooth the top. 

• Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked. 

• Place pan on a cooling rack and cool completely before slicing. 

These brownies are everything—gooey, chocolatey, shiny-topped, and downright addictive. Make them once, and I promise, this will become your forever brownie recipe.

Now, excuse me while I go cut myself, “just one more square.”

Keep baking & enjoy.

xoxo,

Lily