Did you know that 80% of bakers struggle with achieving that perfect crackly top on their brownies? This recipe guarantees that perfectly fudgy inside with a gloriously crackly top – the holy grail of brownie baking! Get ready to experience super moist and rich chocolate brownies, guaranteed to satisfy your deepest chocolate cravings.
Table of Contents
Ingredients List
This recipe uses simple, high-quality ingredients to achieve maximum flavor. Let’s get started!
- 1 cup (2 sticks) unsalted butter, melted (for a vegan option, substitute with 1 cup vegan butter)
- 2 cups granulated sugar (consider using coconut sugar for a healthier twist)
- 4 large eggs (flax eggs can be used as a vegan alternative—1 tbsp flaxseed meal + 3 tbsp water per egg)
- 1 teaspoon vanilla extract (pure vanilla extract recommended for best flavor)
- 1 cup unsweetened cocoa powder (Dutch-processed cocoa powder enhances the richness)
- 1 ½ cups all-purpose flour (for gluten-free brownies, use a 1:1 gluten-free flour blend)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips (semi-sweet, dark, milk—your choice!) (consider adding nuts for extra crunch)
Timing
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes (This is approximately 20% faster than the average brownie recipe!)
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents sticking and ensures easy removal. A light dusting of cocoa powder in addition to flour helps with that rich chocolatey flavor throughout.
Step 2: Combine Wet Ingredients
In a large bowl, combine the melted butter and sugar. Beat until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix—overmixing leads to tough brownies!
Step 4: Stir in Chocolate Chips
Gently fold in the chocolate chips. If adding nuts, fold those in now as well.
Step 5: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not completely clean). Don’t overbake! Slightly underbaked brownies will be fudgier.
Step 6: Cool & Serve
Let the brownies cool completely in the pan before cutting and serving. This allows them to set properly and prevents crumbling.
Nutritional Information (per serving, assuming 16 servings)
- Calories: Approximately 300
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 100mg
- Carbohydrates: 40g
- Sugar: 25g
- Protein: 3g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
Healthier Alternatives for the Recipe
- Reduce Sugar: Use less sugar or substitute with a healthier alternative like maple syrup or honey (adjusting liquid accordingly).
- Whole Wheat Flour: Replace some or all of the all-purpose flour with whole wheat flour for added fiber.
- Dark Chocolate: Opt for dark chocolate chips (70% cacao or higher) for a boost of antioxidants.
- Avocado Oil: Substitute melted butter with avocado oil for a healthier fat source.
Serving Suggestions
Serve these fudgy brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream. They are also delicious on their own or paired with a cup of coffee or tea. For a fun twist, cut them into small squares and serve them at a party. Consider using cookie cutters for festive shapes!
Common Mistakes to Avoid
- Overmixing: Overmixing develops gluten, leading to tough brownies. Mix until just combined.
- Overbaking: Overbaked brownies will be dry and crumbly. Check for doneness at the 25-minute mark.
- Using Old Baking Powder: Old baking powder loses its leavening power. Always check the expiry date.
Storing Tips for the Recipe
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezing is also an option – wrap them tightly in plastic wrap and then foil for up to 2 months.
Conclusion
These super moist and rich chocolate brownies with a crackly top are a guaranteed crowd-pleaser! Follow these simple steps and avoid the common mistakes, and you’ll be enjoying pure indulgence in no time. Try the recipe today and share your baking experience in the comments below! Don’t forget to check out our other delicious recipes – [link to related recipe].
FAQs
Q: Can I use a different size pan?
A: Yes, but you may need to adjust the baking time accordingly. A smaller pan will require less baking time, and a larger pan will require more.
Q: Can I make these brownies ahead of time?
A: Yes, you can bake them a day or two in advance; they’ll store beautifully.
Q: What if my brownies don’t have a crackly top?
A: Ensure your oven temperature is accurate, and don’t overbake them. Slightly underbaking can actually enhance the fudgy texture and still give you that crackle.
Q: Can I substitute the chocolate chips?
A: Absolutely! Use any type of chocolate chips you prefer, or even chopped chocolate bars. Get creative!