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Ultimate Fudgy Brownies with Shiny Tops

Close-up of a single, rich, fudgy brownies square showing a shiny top crust and melted chocolate chips.
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Make the best fudgy brownies from scratch that taste better than a box mix. This simple, one-bowl recipe delivers rich, chewy, and decadent chocolate dessert squares with the signature crackly, shiny top.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder, high quality
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Brown the butter: Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn deep brown and the butter smells nutty. Immediately pour the brown butter into a large, heatproof mixing bowl.
  3. Whisk the sugars into the warm brown butter until fully combined.
  4. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and glossy. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the cocoa powder, flour, and salt.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until just combined; do not overmix. Overmixing develops gluten and leads to cakey brownies.
  7. Fold in the chocolate chips.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 30 to 35 minutes. For fudgy brownies, the edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  11. Cut into squares. For the best texture and easiest cutting, chill the cooled brownies for at least one hour before slicing.

Notes

  • To achieve the shiny, crackly top, ensure your eggs and butter are at room temperature and whisk the sugar into the warm brown butter vigorously for at least one minute to dissolve the sugar crystals.
  • For an even richer flavor, substitute 1/4 cup of the flour with 1/4 cup of almond flour.
  • If you prefer a gourmet twist, add 1 teaspoon of instant espresso powder to the dry ingredients for deep chocolate flavor.

Nutrition

Find it online: https://www.unfoldrecipes.com/fudgy-brownies-shiny-top-recipe/