Bakery-Style Fudge Brownies with Crackly Shiny Tops
These bakery-style fudge brownies are rich, chewy, and perfectly fudgy with that signature shiny, crackly top. Made with both Dutch cocoa and melted bittersweet chocolate, they deliver bold flavor and a soft, gooey center 😍 all in one bowl, no mixer needed.
Equipment
- 8x8-inch metal baking pan
- Heatproof mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons (or a digital scale)
- Fine mesh sieve (for sifting dry ingredients)
- Sharp knife (for slicing clean edges)
Ingredients
- 5 oz 140 g bittersweet chocolate (70–72%), chopped
- ½ cup 115 g unsalted butter
- 2 large eggs room temperature
- 1 cup 200 g granulated sugar
- 1 tsp vanilla extract
- ¼ cup 25 g Dutch-process cocoa powder, sifted
- ½ cup 65 g all-purpose flour, sifted
- ¼ tsp salt
- ½ cup 85 g chocolate chips or chunks (optional)
- ½ cup 60 g chopped walnuts or pecans (optional)
Instructions
- Set oven to 350°F (175°C). Line an 8x8-inch metal pan with parchment paper.
- In a heatproof bowl, melt the chopped chocolate and butter together until smooth. Let cool slightly.
- In a separate bowl, whisk eggs and sugar together for 2–3 minutes until pale and thick.
- Whisk in the vanilla, then slowly mix in the melted chocolate mixture until smooth and glossy.
- Fold in dry ingredients.Add the sifted cocoa powder, flour, and salt. Gently fold until combined. Don’t overmix.
- Add extras (optional).Fold in chocolate chips and/or chopped nuts if using.
- Spread the batter into the prepared pan. Bake for 25–30 minutes, until a toothpick comes out with moist crumbs.
- Let cool completely in the pan. For clean slices, chill and use a hot, dry knife.
Notes
Whisking the eggs and sugar until thick is the secret to shiny tops. Use Dutch-process cocoa and bittersweet chocolate (70–72%) for bold flavor and fudgy texture. For clean cuts, chill before slicing.