One-Bowl Fudgy Brownies with Shiny Crackly Tops

Why You’ll Love This Recipe

• Shiny, crackly top thanks to warm sugar and a quick egg whisk for that brownie-shop look.
• Super fudgy center with rich, chocolate-forward flavor from cocoa plus melted dark chocolate.
• Truly one-bowl: minimal dishes, maximum payoff.
• Flexible add-ins and foolproof technique for consistently great brownies.

Grocery List

• Produce: None
• Dairy: Unsalted butter; eggs
• Pantry: Dark chocolate bar (60–70 percent), unsweetened cocoa powder, granulated sugar, light brown sugar, all-purpose flour, vanilla extract, fine sea salt, espresso powder (optional), chocolate chips or chunks (optional), flaky sea salt (optional)

Full Ingredients

For the Brownies

• 12 tbsp (170 g) unsalted butter
• 6 oz (170 g) dark chocolate (60–70 percent cacao), chopped
• 1/3 cup (30 g) unsweetened cocoa powder (Dutch-process or natural)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs + 1 large egg yolk, at room temperature
• 2 tsp pure vanilla extract
• 2/3 cup (80 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1 tsp espresso powder (optional, enhances chocolate flavor)

Optional Mix-Ins & Finish

• 1/2 cup (85 g) chocolate chunks or chips
• Flaky sea salt, for sprinkling

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment, leaving overhang on two sides to create a sling. Lightly grease the parchment and exposed pan with butter or nonstick spray. The metal pan helps set the edges without overbaking the center.

Step 2: Melt butter and chocolate, bloom the cocoa

In a large heatproof bowl (this is your only bowl), melt the butter and chopped dark chocolate together. Microwave in 30-second bursts, stirring between each, until smooth and melted, 1½–2 minutes total. Alternatively, set the bowl over a pot of barely simmering water and stir until melted. Immediately whisk in the cocoa powder until the mixture is glossy and lump-free.

Step 3: Dissolve the sugars for shine

While the mixture is still warm (not hot), whisk in the granulated sugar and brown sugar until thick and glossy, 30–60 seconds. This helps dissolve the sugar for that signature crackly top.

Step 4: Whisk in eggs and vanilla until thick and shiny

Add the eggs, extra yolk, and vanilla. Whisk vigorously for 60–90 seconds until the batter lightens slightly in color, thickens, and looks shiny and cohesive. This brief whisk aerates the batter just enough to create a wafer-thin crust after baking.

Step 5: Fold in dry ingredients

Sprinkle the flour, salt, and espresso powder (if using) over the surface. Using a flexible spatula, fold gently just until no dry streaks remain. If using chocolate chunks or chips, fold them in now. Overmixing develops gluten and reduces fudginess, so stop as soon as the flour disappears.

Step 6: Bake

Scrape the batter into the prepared pan and smooth the top. Bake on the middle rack for about 25 minutes. The edges will be set, the top shiny and crackled, and a toothpick inserted 2 inches from the edge will have moist, fudgy crumbs (not wet batter). The center should no longer jiggle. For the most precise doneness, the center should read 195°F (90°C) on an instant-read thermometer.

Step 7: Cool and slice

Cool the brownies in the pan on a rack for 30 minutes. Use the parchment sling to lift them out, then cool another 30 minutes to set the fudgy interior. For ultra-clean edges, chill 20–30 minutes before slicing into 16 squares with a sharp knife, wiping the blade between cuts. Finish with a pinch of flaky sea salt, if you like.

Pro Tips

• Weigh ingredients for best results; brownies are sensitive to flour amounts.
• Whisk the eggs and sugars until thick and shiny—this is key to the crackly top.
• Use a metal pan if possible; glass runs hot and can overbake edges.
• Start checking at 24 minutes; a few moist crumbs on the tester means fudgy brownies.
• Chill briefly before slicing for neat squares, then bring to room temp to serve.

Variations

• Espresso Sea Salt: Increase espresso powder to 2 tsp and finish with a light sprinkle of flaky sea salt.
• Peanut Butter Swirl: Warm 1/3 cup creamy peanut butter, dollop over batter, and swirl with a knife before baking.
• Walnut Chunk: Fold in 3/4 cup toasted chopped walnuts plus 1/4 cup extra chocolate chunks.

Storage & Make-Ahead

Store cooled brownies airtight at room temperature for up to 4 days. For longer storage, wrap the slab (or individual squares) tightly in plastic, then foil, and freeze up to 2 months. Thaw at room temperature, or warm briefly in a low oven for that just-baked feel. Batter can be mixed and refrigerated up to 12 hours; bring to room temperature while the oven preheats and add 1–2 extra minutes to the bake time. Note: chilling the batter may slightly reduce the crackle on top.

Nutrition (per serving)

Approximate for 1 of 16 brownies (without optional mix-ins): 250 calories; 15 g fat (9 g saturated); 28 g carbohydrates; 22 g sugars; 3 g protein; 2 g fiber; 120 mg sodium.