These brownies are the perfect combination of rich, fudgy decadence and delicate crinkly tops. Made with melted chocolate for a deep cocoa flavor and just the right balance of chewiness, they have a soft, gooey center with crisp edges. The crackly top forms from whipping the eggs and sugar, creating that signature bakery-style texture. Whether enjoyed warm or chilled, these brownies are a chocolate lover’s dream—perfect for any occasion!
Homemade Brownies are SO Easy!!
You know you’ve found the perfect brownie recipe when it has the crispy and crinkly top, but as soon as it hits your mouth it just melts! This recipe is for you and it’s so simple to make at home (and taste so much better than store bought!)
There are a couple simple tricks that I’ve learned that make this recipe what it is: oil AND butter, MELTED chocolate, and a hint of espresso powder! This recipe takes maybe 10 minutes to whip together and is totally worth it.
FLAVORS
Cocoa powder: offers a deep, rich chocolate flavor with a subtle hint of bitterness.
Melted chocolate: enhances fudginess and creaminess, intensifying the overall chocolate experience.
Espresso powder: boosts the chocolate profile by adding a slight bitterness and extra depth.
Melted butter: combines rich, creamy taste that adds luxury and moisture.
Neutral oil: helps keep the brownies moist and tender without altering the flavor.
Brown sugar: infuses a caramel-like sweetness with subtle molasses notes, enhancing the sweetness.
Vanilla: rounds out the flavor with a warm, sweet aroma that complements the chocolate.
Eggs: provide structure and a custard-like richness, binding the ingredients together.
Flour: adds just enough body to create a dense, fudgy texture without making them cakey.
Salt: elevates and balances all the flavors, making the chocolate taste even more pronounced.
Dutch-Processed Cocoa Powder vs. Unsweetened Cocoa Powder
Dutch-Processed Cocoa Powder
- cocoa beans processed with an alkaline solution
- darker in color
- milder, less bitter, and smoother flavor
- does not react with baking soda
- works well in baked goods where a deep chocolate flavor is desired
Unsweetened Cocoa Powder
- cocoa beans roasted and ground
- lighter in color
- slightly acidic, with a subtle tanginess
- reacts with baking soda, helping to create lift in baked goods
- commonly used in baked goods that rely on the acidity of cocoa to balance flavors and aid in leavening
The Shiny Crackly Top
The shiny, crinkly top on brownies is primarily caused by the sugar dissolving in the batter. Mixing the sugar in a hot liquid (either melted butter or melted chocolate in brownies) allows the sugar to dissolve, which then forms a thin layer on the surface as it bakes, creating the “crinkly” appearance.
Adding the melted chocolate also provides extra sugar into the batter, which leads to a higher sugar to fat ratio that also contributes to the crinkly top; this is further enhanced by the addition of eggs, which can create air pockets when beaten properly, adding to the textural variations on the top.
I hope you enjoyed creating something soft and golden with me 🙂 I’m so happy you’re here!
love, mace <3
The BEST Brownies
Equipment
- Large Mixing Bowl
- Parchment Paper
- Hand Mixer or Whisk
- Spatula
- 9” square cake pan
Ingredients
- ½ cup semi sweet chocolate chips melted
- 2 tablespoon vegetable oil
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup flour
- ¼ cup dutch processed cocoa powder or unsweetened
- 1 tsp espresso powder
- ½ teaspoon salt
Instructions
- Melt the chocolate chips and vegetable oil in the microwave, stirring every 30 seconds.
- In a large mixing bowl, combine the softened butter with brown sugar. Use a whisk or beater to mix until fully combined. Add eggs, vanilla, and melted chocolate, mix well.
- In a separate bowl, whisk together flour, cocoa powder, espresso powder, and salt. Gradually add the dry ingredients into the wet until just combined.
- When ready to bake, preheat your oven to 350°F. Line the cake pan with parchment paper. Pour brownie batter into the pan.
- Bake brownies for 25 minutes, or just until the edges are set. The brownies will continue to set as they cool.
- Allow the brownies to cool in the pan for 5 minutes before transferring them off to cool completely. Serve warm with a cold glass of milk!
Notes
2. Using dutch processed cocoa powder takes away the bitterness that unsweetened cocoa powder has.