Oh, brownies. Is there anything better than pulling a pan of warm, fudgy brownies out of the oven? That smell… pure chocolate heaven! And the *best* part? That crinkly, crackly top that gives way to the gooey, chocolatey goodness underneath. Seriously, I’ve been chasing the perfect brownie recipe for, like, ever. I remember one time, I tried a “shortcut” recipe and… oops! Let’s just say they were more like chocolate hockey pucks. But trust me, *this* recipe for Thick Fudgy Brownies with Crackly Top is the real deal. It’s got everything you want in a brownie: super fudgy, intensely chocolatey, and that amazing crackly top. Ready to bake some magic?
Why You’ll Love These Thick Fudgy Brownies with Crackly Top
Okay, so why *this* brownie recipe? Let me tell you, it’s all about the experience. You bite into that crackly top and then…BAM! Fudgy, chocolatey heaven. But there’s more! Here’s why you’ll be obsessed:
The Perfect Texture
Seriously, the texture is EVERYTHING. We’re talking a crackly, slightly crispy top that gives way to a super fudgy, almost melty center. It’s brownie perfection, I swear!
Rich Chocolate Flavor
Forget wimpy chocolate flavor! This recipe uses a combo of bittersweet, unsweetened chocolate, and cocoa powder for a deep, intense chocolate experience that’ll knock your socks off.
Easy to Make
Don’t let all that chocolate fool you! This recipe is surprisingly straightforward. No fancy techniques, just simple steps for amazing thick fudgy brownies.
Ingredients for Thick Fudgy Brownies with Crackly Top
Alright, let’s talk ingredients! It’s all pretty standard stuff, but trust me, the *quality* makes a HUGE difference. You’ll need: 5 ounces of bittersweet chocolate, chopped (the good stuff!), 2 ounces of unsweetened baker’s chocolate, chopped, 8 tablespoons of unsalted butter (cut into smaller pieces for easy melting), 3 tablespoons of unsweetened cocoa powder, 1 1/2 cups of granulated sugar (yep, it’s important for that crackly top!), 3 large eggs, 2 teaspoons of vanilla extract (don’t skimp!), 1/2 teaspoon of salt, and 1 cup of all-purpose flour. Got it? Good! Let’s get baking these thick fudgy brownies!
How to Make Thick Fudgy Brownies with Crackly Top: Step-by-Step Instructions
Okay, here’s the lowdown on making these AMAZING Thick Fudgy Brownies with Crackly Top. Follow these steps, and you’ll be in brownie heaven in no time!
Preparing the Oven and Pan
First things first: crank up your oven to 350 degrees F. While it’s heating, line your baking pan with foil (make sure it goes up the sides!). Then, grease the foil. This makes it SO much easier to get the brownies out later, trust me!
Melting the Chocolate and Butter
Now for the good stuff! Pop the chopped bittersweet and unsweetened chocolate into a microwave-safe bowl. Nuke it on 50% power for about 3 minutes, stirring every now and then. Once that’s melted, stir in the butter pieces and microwave for another minute (still on half power!) until the butter’s all melty too. Whisk in the cocoa powder until it’s smooth. No clumps allowed!
Mixing the Wet Ingredients
In a separate bowl, whisk together the eggs, sugar, and vanilla extract. Whisk it good – you don’t want any streaks of egg yolk or white hanging around. Then, pour that melted chocolate-butter mixture into the bowl with the wet ingredients, and whisk it all together until it’s well combined. Smells amazing already, right?
Folding in the Dry Ingredients
Okay, time to gently fold in the flour and salt. Don’t overmix! Seriously, that’s the key to fudgy brownies. Just stir until the flour disappears. A few streaks are okay, don’t worry. Overmixing = tough brownies, and nobody wants that!
Baking and Cooling
Pour the batter into your prepared pan and spread it evenly. Bake for about 40 minutes, but keep an eye on them! A toothpick inserted into the center should come out with a few moist crumbs clinging to it. Don’t wait for it to come out clean, or they’ll be overbaked. Let them cool *completely* in the pan on a wire rack. Patience, my friend, patience!
Cutting and Serving
Once they’re completely cool (I know, it’s torture!), use the foil to lift the brownies out of the pan. Roll down the sides of the foil, and then transfer the whole brownie square to a cutting board. Slice into 16 squares and… ENJOY! Seriously, you deserve these thick fudgy brownies!
Tips for the Best Thick Fudgy Brownies with Crackly Top
Want to take your thick fudgy brownies from “good” to “OMG!”? Here are a few tricks I’ve learned along the way:
- Use the good chocolate! Seriously, splurge a little. It makes a HUGE difference in the flavor.
- Don’t overbake! I can’t stress this enough. Slightly underbaked is WAY better than dry and crumbly. Remember that toothpick test! Moist crumbs = perfect.
- Let them cool completely! I know it’s hard, but trust me, the fudgy texture needs time to set up. Plus, they’re easier to cut when they’re cool.
- Don’t skip the foil sling! Seriously, it’s the easiest way to get those brownies out of the pan in one piece.
Follow these tips, and you’ll be baking up brownie perfection every single time! You got this!
Ingredient Notes and Substitutions for Thick Fudgy Brownies
Okay, let’s chat about the ingredients in these thick fudgy brownies. Got questions? I’ve got answers! First off, the chocolate: I *highly* recommend using bittersweet and unsweetened chocolate as the recipe states. But, if you’re in a pinch, you *could* sub semi-sweet for the bittersweet, but it’ll be a bit sweeter. As for the butter… well, honestly, real butter is best! Oil *can* work in a pinch, but the texture just won’t be quite as amazing. And if you need gluten-free brownies, try a gluten-free all-purpose flour blend. Just be sure to watch the baking time, as it might vary a bit. Happy baking!
Storing Your Thick Fudgy Brownies with Crackly Top
Okay, so you’ve baked these amazing thick fudgy brownies… and somehow you have leftovers (wow!). Just pop them in an airtight container, separated by wax paper, and they’ll stay fudgy for up to 5 days. Want to freeze them? Wrap ’em individually in plastic wrap, then toss them in a freezer bag. They’ll keep for about 2 months. To thaw, just leave them on the counter. Easy peasy!
Frequently Asked Questions About Thick Fudgy Brownies with Crackly Top
Got brownie questions? I’ve got answers! Here are a few of the most common questions I get about these amazing thick fudgy brownies with crackly top. Let’s get you baking like a pro!
Why didn’t my brownies have a crackly top?
Ah, the crackly top! It’s all about the sugar and baking time. Make sure you’re using the right amount of granulated sugar, and don’t underbake them! The sugar caramelizes on top and creates that signature crackle. Trust me, it’s worth the wait!
Can I use a different type of chocolate?
You *can*, but it’ll change the flavor and texture. Using milk chocolate will make them sweeter and less intense. Dark chocolate will give you a richer, more complex flavor. Just adjust the sugar accordingly, and keep an eye on the baking time! Ultimately, I still suggest using the bittersweet and unsweetened chocolate!
How do I prevent my brownies from being dry?
The biggest culprit? Overbaking! Seriously, those moist crumbs on the toothpick are your best friend. Pull them out when they’re *slightly* underbaked, and they’ll be perfectly fudgy. Also, make sure you’re not overmixing the batter! Remember, gentle is key for those super moist thick fudgy brownies!
Nutritional Information for Thick Fudgy Brownies
Okay, so here’s the deal: the nutrition info for these thick fudgy brownies can vary a LOT depending on the brands you use. So, this is just an estimate, okay? Don’t come at me if your brownie has, like, one extra calorie!
Enjoy Your Homemade Thick Fudgy Brownies with Crackly Top
Alright, go bake these thick fudgy brownies and tell me what you think! Leave a comment, rate the recipe, and share your pics on social media! Happy baking, friends!
Print
Thick Fudgy Brownies’ 40-Minute, Sinful Taste
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make thick, fudgy brownies with a crackly top. This recipe provides instructions for baking delicious homemade brownies.
Ingredients
- 5 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened baker’s chocolate, chopped
- 8 tablespoons unsalted butter, cut into smaller pieces
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Set up your oven: Move the rack to the middle and preheat the oven to 350 degrees F. Line your baking pan with 2 pieces of foil, pressing well into the bottom, corners, and sides of the pan. Grease the foil.
- Measure + melt the chocolate: The best way to measure chocolate is to place a lightweight bowl on a food scale and zero it out. If you don’t have a food scale, you can estimate the amounts with a dry measuring cup for chips and by breaking the scored sections of baking bars. Melt down the bittersweet and unsweetened chocolate in the microwave on 50% power for about 3 minutes, stirring once or twice to encourage even melting.
- Melt the butter and add cocoa powder: To the melted chocolate, stir in the pieces of butter and microwave for another minute on half power, or until the butter is melted. Whisk the cocoa powder into the melted chocolate-butter mixture until no clumps remain, and set aside.
- Whisk wet ingredients: In a medium-sized bowl, whisk together the eggs, granulated sugar, and vanilla extract until no traces of yolk or white strands remain. Scrape the melted chocolate-butter mixture into the bowl with the wet ingredients, and whisk until well combined.
- Fold in the flour and salt: With the spatula, fold in the flour and salt until no white flour remains. Be careful not to overmix. Transfer the batter to the prepared pan, and spread evenly into the corners with the rubber spatula.
- Bake & Rest: Bake the brownies at 350 degrees F for about 40 minutes, maybe a minute or two longer. A toothpick inserted into the center of the brownies should come out with a few moist crumbs on it. You do not want it to come out clean; they will be overbaked at that point. Allow the brownies to rest in the pan on a wire cooling rack for about 2 hours, or until completely cool.
- Once cool, remove the brownies from the pan using the foil sling and roll the sides of the foil down to expose the brownie square. Transfer to a cutting board lined with parchment or wax paper and slice into 16 evenly sized brownies.
Notes
- Store brownies in an airtight container with layers separated by a piece of wax or parchment paper for up to 5 days.
- To freeze, wrap brownies individually in plastic and then place them in a freezer storage bag for up to 2 months. Thaw on the counter when ready to eat or serve.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
