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Lawrence D. Smith

Fudgy Crackly Chocolate Brownies

Rich, fudgy brownies made from browned butter, Dutch-process cocoa, melted chocolate, and chocolate chips, topped with a glossy, crackly crust and a touch of coarse salt.
These dense chocolate squares deliver a deeply satisfying texture and intense chocolate flavor in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup 113 g unsalted butter
  • ½ cup 45 g Dutch-process cocoa powder
  • 4 oz 113 g 53–57% chocolate chips or chopped chocolate — about ⅔–¾ cup regular-sized chocolate chips
  • ½ teaspoon instant espresso powder or 1½ teaspoons instant coffee granules optional
  • ¾ cup 150 g white granulated sugar
  • ¼ cup 50 g light brown sugar
  • 1½ teaspoons vanilla
  • 2 large eggs
  • ½ cup 60 g all-purpose flour, spooned into the measuring cup and leveled
  • ½ teaspoon coarse kosher salt — reduce to ¼ teaspoon if using salted butter
  • ½ cup semi-sweet or dark chocolate chips
  • Coarse salt flakes such as Fleur de Sel or Maldon's, for finishing

Equipment

  • 8×8-inch metal baking pan
  • Parchment paper
  • Medium mixing bowl
  • Small saucepan with a light-colored bottom
  • Stand mixer fitted with a paddle attachment or a large bowl with an electric beater
  • Rubber spatula or mixing spoon
  • Measuring cups and spoons
  • Spoon or spatula for spreading the batter

Method
 

  1. Prepare the Pan: Preheat the oven to 350°F (175°C), using a conventional oven rather than a fan-assisted setting.
    Grease an 8×8-inch metal baking pan, then line the bottom and two sides with parchment paper, leaving about 1 inch of overhang on the sides for easy removal.
  2. Combine Cocoa Mixture: Place the Dutch-process cocoa powder, 4 ounces of chocolate, and espresso powder in a medium bowl. Set the bowl aside while you prepare the butter.
  3. Brown the Butter: Melt the butter in a light-colored saucepan over medium-low heat. Once it becomes foamy, continue cooking while frequently swirling the pan to keep the butter moving.
    White milk solids will begin appearing on the bottom. Keep swirling and cooking until those solids turn brown, the butter becomes golden, and it develops a nutty aroma.
  4. Combine Butter Chocolate: Immediately remove the browned butter from the heat and pour it over the cocoa and chocolate mixture. Stir until the chocolate has melted and the mixture is smooth. Set aside to cool.
  5. Whip the Egg Mixture: In a stand mixer fitted with the paddle attachment, or in a large bowl using an electric beater, combine the white sugar, brown sugar, vanilla, and eggs.
    Beat on medium-high speed for about 3 minutes, until the mixture is thick, smooth, and noticeably lighter in color.
  6. Add the Chocolate Mixture: Reduce the mixer speed to low and slowly pour the cooled chocolate mixture into the egg mixture. Continue mixing just until the chocolate is fully incorporated.
  7. Finish the Batter: Keeping the mixer on low speed, add the flour and salt. Mix only until incorporated, then fold in the additional chocolate chips. The finished batter will be very thick.
  8. Fill the Pan: Transfer the thick brownie batter to the prepared pan. Use a spoon or spatula to spread it evenly across the pan.
  9. Bake the Brownies: Bake for 22–24 minutes, watching carefully after the 20-minute mark. The surface should look glossy and just set, rather than jiggly in the center. Small cracks may appear.
    Avoid overbaking, as the brownies continue cooking and develop more cracks while cooling.
  10. Cool Before Cutting: Leave the brownies in the pan for at least 30 minutes before lifting them out using the parchment overhang. Cut the cooled brownies into squares and finish with coarse salt flakes such as Fleur de Sel or Maldon's.

Notes

  • Use a metal 8×8-inch pan for the best results. The original recipe notes that glass pans do not perform as well.
  • If a glass pan is necessary, reduce the oven temperature by 25°F.
  • The recipe is particularly sensitive to baking time. In the original oven, 22 minutes produced the desired fudgy texture.
  • Begin checking the brownies closely after 20 minutes. The top should be shiny and set, while the center should no longer look jiggly.
  • Do not worry if the brownies have few or no cracks immediately when removed from the oven; much of the cracking can develop as they cool.
  • For the chocolate used in the main mixture, 53–57% cocoa is recommended. Avoid going above 60% cocoa, as the brownies can become excessively chocolate-forward.
  • If using chocolate with a higher cocoa percentage, slightly reduce the amount of chocolate added to the recipe.
  • Reduce the kosher salt to ¼ teaspoon when using salted butter.
  • Allow the brownies to cool in the pan for at least 30 minutes before cutting to help them finish setting