The best ever high altitude fudge brownies with a shiny, crackly top, that stay soft and moist for days! Dutch-processed cocoa powder and melted dark chocolate gives these brownies rich and complex chocolate flavor that’s not too sweet. So throw out those boxed brownie mixes and get ready to make the most incredible fudge brownies you’ve ever tasted!
Looking for more recipes like this one? You’ll love my chocolate chip cookie brownies, s’mores chocolate chip cookie bars, and brownie shortbread bars with ganache.
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Why You’ll Love These Brownies
Easy to Make. The brownie batter comes together easily in just a saucepan. After cooking the butter and sugar, you simply add the rest of the ingredients, and the brownies are ready to bake.
Perfectly Fudgy. There’s not a cakey brownie in sight in today’s recipe, just rich, dark fudgy goodness. With their dense texture, these fudge brownies stay soft, moist and chewy for days.
The Prettiest Crackly Top. The way a brownie looks is half the appeal, right? And a dull, matte top just isn’t that appealing. With my carefully tested method (dozens of test batches!) you can make the brownies of your dreams with a shiny crackly top that makes them look as good as they taste.
What are Brownies?
Brownies are a classic American dessert. They are a type of bar cookie that is more dense than cake, with little to no leavening. They can range in density from cakey to fudgey, depending on how much leavening is used, the ratio of ingredients and how those ingredients are combined.
A brownie is fantastic served a la mode (with ice cream), and can be made with all sorts of mix-ins for various flavors and textures, such as nuts, chocolate chips and dried fruit. You can leave them plain, or frost them with a simple chocolate ganache, sweet frosting or a drizzle of salted caramel. There are baking pans that make only brownie edges (but why, I ask?) The flavor possibilities are endless, and there’s no shortage of recipes available for variations such as s’mores brownies, or mint, or caramel. But every variation needs to start with a delicious and dependable fudge brownie recipe, and that’s what I’m sharing with you today.
The ingredients list from one brownie recipe to the next generally will not vary too much (unless you’re getting into gluten-free, vegan, or other specialty-type baking), but the quantities of each are subject to a lot of variation. Each ingredient plays an important role in the flavor, texture and appearance of the baked brownie. In addition to the ingredients themselves, the method of combining the ingredients is just as important to achieving that crackly top.
Ingredients
Cocoa Powder
Cocoa powder is the star of my brownie recipe, and I use a good-quality Dutch-processed cocoa powder. I’m currently loving the Rodelle brand. It’s what gives the brownies that rich, warm dark chocolate color, and the bitterness of the cocoa powder plays off the sugar to create a perfect balance.
Chocolate
Not all recipes call for melted chocolate, but using both cocoa powder and dark chocolate adds more complex chocolate notes and richness in flavor. The melted chocolate also makes a very fudgey texture, as well as contributes to the crackly top. I like to use chocolate chips in mine, but you can certainly splurge on your favorite dark chocolate to melt into the batter.
Unsalted Butter
Adds richness and moisture.
Sugar
All that bitter cocoa powder needs to be balanced by some sweetness. The sugar is also what creates the shiny, crackly top on the surface of the brownies. Use plain granulated sugar, not brown sugar.
Eggs
The eggs help to emulsify the batter, providing structure and leavening.
All-Purpose Flour
Less is more when it comes to the flour. I use just enough to pull the batter together, but not so much that it will dry out that wonderfully fudgey, gooey texture.
Vanilla Extract
Good-quality vanilla is best, and is a beautiful complement to the chocolate.
Espresso Powder
Optional, but a bit of espresso powder or instant coffee powder always enhances the flavor of chocolate really nicely, so I usually add a little to all of my chocolate baked goods, including cakes, brownies, and chocolate chip cookies.
Salt
A pinch of salt makes everything better! I use coarse Kosher salt in all of my cooking and baking, but I sometimes like to use some fancier finishing salts for sprinkling over cookies and other baked goods.
See the recipe card at the end of the post for the full ingredients list and instructions.
How to get that Crackly Top
The answer to this is all in the way that the batter is mixed together. The most important step is to first melt the butter and sugar together on the stove. Bring it to a boil, and boil for 2 minutes, while watching the temperature. You want it to reach between 230-235 degrees Fahrenheit. Remove the pan from the heat and stir in the chocolate until melted. This step will partially dissolve the sugar, although the sugar will still be grainy, and the mixture will not look very pretty. But after beating in the eggs, the batter emulsifies into into a beautiful, smooth batter. The dry ingredients (cocoa powder, flour, salt and espresso powder) are then folded in and the batter is ready to be baked.
During baking, particles of sugar and egg rise to the surface of the brownies. This creates that paper thin, shiny crackly layer that looks so beautiful. If your brownies have a dull, matte appearance to them with no crackling on top, don’t worry. They will still taste amazing! And a layer of icing or chocolate drizzle on top can always hide a less-than-perfect appearance.
Instructions
- Preheat the oven to 325 F. Line an 8×8 inch baking pan with parchment paper.
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble hard enough that you can’t stir down the bubbles, cook for two minutes.
TIP: If you have an instant read digital thermometer, check the temperature. You want the butter and sugar mixture to reach between 230-235 degrees Fahrenheit, which will help get the shiny crackly top on the brownies.
- Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy.
- Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour, salt and espresso powder. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
- Spread the batter evenly into the prepared pan. Bake on the center oven rack for exactly 25 minutes – don’t over-bake! The brownies will be browned and crackled on top and slightly puffed.
- Cool the brownies completely (at least 6 hours or overnight) before cutting, if you want them to be set when you cut them. (If you don’t mind them warm and gooey and messy, then you can go ahead and cut them after cooling for just a couple of hours.) TIP: Speed up the cooling process by letting the brownies cool at room temperature for 1 hour, then in the refrigerator for 1-2 hours.
- Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into servings. Use a damp cloth to wipe your knife clean in between cuts for neat, clean edges on your brownies. If you like, sprinkle the top of the brownies with coarse finishing salt.
Recipe Variations
More Chocolate Chips
For extra pockets of chocolate throughout the brownies, add an additional 1/4 cup of chocolate chips or chopped chocolate to the batter, folding them in before you spread the batter into the pan.
Add Nuts
If you like brownies with nuts, add 1/4 – 1/2 cup of chopped walnuts or pecans to the batter, folding them in before you spread the batter into the pan.
Make them Double Thick and Double Indulgent
Who doesn’t love an extra indulgent, really thick brownie? Of note, the brownies in the first photo in today’s post are this extra thick variation. The brownie sitting on top of the coffee cup is the regular variation in the recipe card.
- For extra thick fudge brownies, double the recipe and prepare the batter exactly as instructed.
- Instead of an 8-inch pan, use a 9-inch baking pan.
- Bake at 325 F for 32 minutes.
- Cool as instructed, and cut into 12 squares.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What kind of cocoa powder should I use?
Cocoa powder is the star of my brownie recipe, and I use a good-quality Dutch-processed cocoa powder. I’m currently loving the Rodelle brand. It’s what gives the brownies that rich, warm dark chocolate color, and the bitterness of the cocoa powder plays off the sugar to create a perfect balance. I also really love Drost cocoa powder, and this is what I used in today’s photographed brownies. It has a superfine texture and superb, dark chocolate flavor.
Why isn’t there any baking powder or baking soda?
Leavening causes brownies to puff up with a cakey texture. These are fudgey brownies, not cakey brownies, so the eggs are the only leavening this recipe needs.
Can I double this recipe?
Yes, you can double this recipe and bake it in a 9×13 pan. It should bake for about the same amount of time. For extra thick brownies, double the recipe and bake it in a 9-inch square baking pan for 32 minutes (see recipe variation section above).
How do you get the crackly top on your brownies?
Be sure to follow the instructions precisely for cooking the butter and sugar first, and then stirring in the chocolate chips to achieve a shiny crackly top on your brownies.
What makes a brownie more fudgy?
Fudgy brownies have a higher fat-to-flour ratio than cakey ones, with more butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening.
Can I make these with gluten free flour?
Yes, I’ve successfully made this recipe using measure-for-measure gluten free flour. The texture of the brownies will be slightly more coarse.
What temperature should I bake brownies at?
Most recipes call for baking brownies at 350. But that tends to burn the delicate crackly top, so I bake mine at 325.
How can you tell when brownies are done?
You won’t be able to rely on the toothpick test when baking your crackly topped fudge brownies, as they will still be gooey in the center. Brownies continue to cook and set after they’re removed from the oven, so you should only bake them for the time stated in the recipe and no more.
How long should brownies cool in the pan before I cut them?
Fudge brownies take quite a while to cool and set up. If you like a warm, messy brownie, then there’s no need to wait, but if your goal is to have cleanly cut brownies, then you have to wait until they’re completely set, which can take about 6 hours. I usually speed this process up by letting them cool on the counter for an hour or so, and then refrigerating them for another 1 1/2 hours so I can cut them sooner.
How should I store leftovers?
Store the brownies in an airtight container for up to 5 days. You can also wrap them individually and freeze for 3-6 months, pulling a brownie out to thaw whenever you want a quick treat.
Do these brownies stay soft and moist the next day?
They stay soft, moist and chewy for days! If kept in an airtight container, you’ll have moist, decadent brownies for days after baking them.
If I want to frost my brownies, what frosting would you recommend?
I have a whole post dedicated to Perfect American Buttercream, with many flavor variations. Personally, I love espresso buttercream frosted brownies.
You Might Also Like
Double Dutch Dark Chocolate Ice Cream 
Soft Homemade Oreos 
Chocolate Chip Cookie Brownies 
S’mores Cookie Bars
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Best High Altitude Crackly Topped Fudge Brownies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup dark or semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- ⅔ cup unsweetened cocoa powder (preferably Dutch-processed)
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp espresso powder (optional)
Instructions
- Preheat the oven to 325 F. Line an 8×8 inch baking pan with parchment paper.
- In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble hard enough that you can't stir down the bubbles, cook for two minutes.TIP: If you have an instant read digital thermometer, check the temperature. You want the butter and sugar mixture to reach between between 230-235 degrees Fahrenheit, which will help get the shiny crackly top on the brownies.
- Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour, salt and espresso powder. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
- Spread the batter evenly into the prepared pan. Bake on the center oven rack for exactly 25 minutes – don’t over-bake! The brownies will be browned and crackled on top and slightly puffed.
- Cool the brownies completely before cutting, if you want them to be set when you cut them. (If you don’t mind them warm and gooey and messy, then you can go ahead and cut them after cooling for just a couple of hours.)TIP: Speed up the cooling process by letting them cool at room temperature for 1 hour, then in the refrigerator for 1-2 hours.
- Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into servings. Use a damp cloth to wipe your knife clean in between cuts for neat, clean edges on your brownies. If you like, sprinkle the top of the brownies with coarse finishing salt.
It looks beautiful!
Thanks, Monika!
NOM! These look fantastic, and doing the circle pattern with the powdered sugar was so clever!
P.S. I've nominated you for the Very Inspiring Blogger Award! More details can be found here: wonderlandrecipes.com/2014/06/25/awr-receives-the-very-inspiring-blogger-award/
Thanks, Alison! I love decorating with powdered sugar in stripes and polka dots, especially when it's on something that won't absorb the sugar. I did this on a lemon tart once, and I hardly had time to take the photos before the powdered sugar dissolved into the lemon filling.
Hi Alison, I love the polkadots on these! Say, my golly do these look freaking fine fine or what eh?! But I wonder if it'd work with alond or hazelnut meal as I am gluten free…
Since there is so little flour in them, I would say it's definitely possible that a nut meal would work just fine. If you try it, let me know how it turns out!
hi! do these freeze well by chance? I’m looking to make ahead of time for a party!
They do! I often freeze what we can’t eat right away, and after thawing out, they’re still so moist and fudgey! For what you’re doing, I’d suggest lining your pan with parchment paper, then after they cool, lift the whole block of brownies out by the paper. Wrap in several layers of plastic. Wait until after you thaw them all out again to cut them.
I made these and added walnuts. Great fudgy brownie recipe!!
Thank you, Trina, I’m so glad you loved them!
Could I made a larger batch in a 9 x 13 pan?
Yes, you can! I haven’t made a larger batch, so I can’t say for sure on the baking time, but probably about 30 minutes.
Just made these and they are delicious! What material do you recommend for the baking pan? I used glass which takes longer to heat up than metal, so not sure if the extra gooey brownies I made are undercooked or the intended result.
I always use a ceramic baking dish for my brownies, not metal, and mine don’t end up gooey. Did you let them cool completely? They’ll be gooey if you’re cutting them while they’re warm, but they’ll set up after they’re completely cooled. Or, perhaps they needed a few minutes more in the oven. I’d suggest using an oven thermometer to make sure your oven doesn’t run cold. 🙂
Can I do without the chocolate chips?
If you leave out the chocolate chips, it will change the texture of the brownies and you’ll probably lose the crackly shiny top.