These homemade fudge brownies are everything a brownie should be — rich, chocolaty, chewy, and topped with that irresistible shiny, crackly crust. Made with simple pantry ingredients like cocoa powder, butter, sugar, and eggs, this recipe skips the boxed mix without adding extra hassle. Chocolate chips add bursts of gooey richness, making every bite a chocolate lover’s dream.

The Best Fudge Brownies

Why You’ll Love This Recipe

Bakery-quality results at home — thick, fudgy texture with a perfect crackly top.
Simple ingredients — no need for specialty items; everything is likely already in your pantry.
Foolproof method — tips ensure consistent results every time.
Customizable — add nuts, different chocolate chips, or even caramel swirls.
Better than boxed mix — richer chocolate flavor and fresher taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour – provides structure for the brownies.
Baking powder – adds slight lift to prevent overly dense texture.
Salt – enhances flavor and balances sweetness.
Unsweetened cocoa powder – use natural or Dutch-processed for different depth of flavor.
Espresso powder (optional) – boosts chocolate intensity.
Unsalted butter – melted for moisture and flavor.
Oil (canola, vegetable, or coconut) – keeps brownies moist and soft.
Granulated sugar – creates sweetness and helps form the crackly top.
Eggs and egg yolk – provide richness and binding.
Vanilla extract (optional) – enhances overall flavor.
Chocolate chips – add melty pockets of extra chocolate.

Directions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease.
In a large bowl, sift together flour, baking powder, salt, cocoa powder, and espresso powder. Set aside.
In a saucepan, melt butter with oil and 1/3 cup of the sugar over medium heat, stirring until smooth. Remove from heat.
In another large bowl, whisk eggs, egg yolk, vanilla (if using), and remaining sugar until well combined.
Slowly pour the warm butter mixture into the egg mixture, whisking constantly and adding a little at a time to prevent scrambling.
Gently fold in the dry ingredients and chocolate chips until just combined. Do not overmix.
Pour batter into the prepared pan, smoothing the top.
Bake for 28–30 minutes, until edges are firm and the top is shiny and crackly.
Cool completely in the pan before slicing.

Servings and Timing

Servings: 1 pan (9×9), about 16 squares
Prep Time: 10 minutes
Cook Time: 28 minutes
Cooling Time: 2 hours
Total Time: About 2 hours 38 minutes

Variations

Nut lovers: Add 1 cup chopped walnuts, pecans, or hazelnuts for crunch.
Extra chocolatey: Use a mix of milk, dark, and white chocolate chips.
Salted brownie twist: Sprinkle flaky sea salt over the top before baking.
Mocha brownies: Increase espresso powder to 2 teaspoons.
Caramel swirl: Drizzle caramel sauce into batter before baking for a gooey center.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Wrap completely cooled brownies tightly in plastic wrap, place in a freezer bag, and store up to 2 months.
Reheat: Microwave a single brownie for 10–15 seconds for a fresh-from-the-oven taste.

FAQs

How do I get a shiny crackly top?

Melt the butter with some of the sugar, and whisk eggs thoroughly before combining. Add the warm butter mixture slowly into the egg mixture while whisking.

Can I double this recipe?

Yes, use a 9×13-inch pan and add a few minutes to the baking time.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free all-purpose flour blend.

What cocoa powder works best?

Both natural and Dutch-processed cocoa powder work; Dutch gives a darker, richer flavor.

Can I substitute the oil?

Yes, you can use canola, vegetable, melted coconut oil, or even olive oil (which will add a distinct flavor).

Why did my brownies turn out cakey?

Overmixing or overbaking are the most common causes. Mix only until the dry ingredients are just incorporated.

How do I know when they’re done?

Edges should be set, and the center should have a slight jiggle when you shake the pan.

Can I add mix-ins?

Absolutely—nuts, extra chocolate chips, or even dried fruit work well.

How do I slice brownies cleanly?

Cool completely, then use a sharp knife wiped clean between cuts.

Can I skip the espresso powder?

Yes, it’s optional, but it does enhance the chocolate flavor.

Conclusion

These fudge brownies with crackly tops strike the perfect balance between chewy, fudgy richness and a satisfyingly crisp top layer. They’re easy to make, endlessly customizable, and guaranteed to disappear quickly from any dessert table. Once you try this recipe, boxed brownies will be a thing of the past.