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Fudgy homemade brownies with a crackly top

The Ultimate Brownie Recipe

Rich, decadent homemade brownies with a crackly top and a perfectly fudgy-yet-cakey interior — made from scratch with high-quality dark chocolate and Dutch-processed cocoa.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 16 brownies
Ingredients Method Notes

Ingredients
  

  • 8 oz high-quality dark chocolate, chopped 225g
  • 1 cup unsalted butter 225g
  • 1 cup granulated sugar 200g
  • 1 cup light brown sugar, packed 220g
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour 125g
  • 1/2 cup Dutch-processed cocoa powder 50g
  • 1 teaspoon salt
  • 1 cup chocolate chips or chunks 175g, optional

Method
 

  1. Prepare your pan: Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Melt chocolate and butter: In a heatproof bowl over simmering water (double boiler), melt chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
  3. Mix wet ingredients: Whisk both sugars into the chocolate mixture until well combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt.
  5. Create the batter: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix! Fold in chocolate chips if using.
  6. Bake properly: Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  7. Cool completely: Allow brownies to cool in the pan for at least 1 hour before lifting out using the parchment paper overhang. For clean cuts, refrigerate for 30 minutes before slicing.

Notes

Slightly underbake rather than overbake for fudgier results — pull the brownies out when a toothpick comes out with a few moist crumbs, not wet batter. Let them cool completely in the pan (at least 1 hour) before lifting out, and use a warm knife for the cleanest cuts.