Homemade Fudge Brownies – the one and only recipe for fudgy brownies you will ever need! Learn the simple trick to get the flaky, crunchy top!Â
I love serving these rich brownies with my Caramel Iced Coffee Ice Cream and a drizzle of Peanut Butter Fudge Sauce.
When it comes to brownies, we all have our favorite. It has to be just right or it’s just a brownie. If you are a fan of ultra fudgy brownies with a crunchy, meringue-like top – this recipe is for you! You won’t need any special ingredients. You probably have everything on hand already. I used regular unsweetened cocoa powder here as it is the easiest to get. You can use Dutch processed cocoa however it may produce drier texture. It is common for this type of cocoa. The rest is just sugar, eggs, vanilla, flour, oil, chocolate chips and salt.
Ingredients:
- vegetable oil
- unsweetened cocoa powder
- eggs
- granulated sugar
- vanilla extract
- all-purpose flour
- chocolate chips
Instructions:
- Start by whisking oil and cocoa powder.
- In a separate bowl, whisk eggs and sugar until the mixture is pale and thick.
- Combine both mixtures and whisk until smooth.
- Stir in vanilla and fold in flour.
- Stir in chocolate chips.
- Pour mixture into a parchment paper lined baking pan.
- Bake until the top appears dry and cracked on the edges.
- Cool brownies completely before cutting.
Can I double this recipe?
This recipe is for a 8″ square baking pan. It’s perfect for those days when you are craving a real fudge brownie but don’t need a whole big pan to tempt you for days. If you want to double the recipe, use 9″ x 13″ pan and double the ingredients. Bake for 32 to 35 minutes.
How to make brownies with crunchy meringue top?
Recently, I have been on a mission to find a recipe that makes a fudgy brownie with a meringue-like top. It’s crunchy, flaky but not shiny. After several batches, I came to realize that beating the eggs with sugar for 2 full minutes, until they are pale and thick – creates the desired top.
More brownie recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!Â
The one and only recipe for fudgy brownies you will ever need! Learn the simple trick to get the flaky, crunchy top!
- 1/2 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup semi-sweet or milk chocolate chips
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Preheat oven to 325 degrees F.
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Line an 8" square baking pan with aluminum foil or parchment paper. Set aside.
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In a medium mixing bowl, whisk together oil and cocoa powder until smooth.
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In a large mixing bowl, beat eggs and sugar with an electric mixer for 2 full minutes, until pale and thickened.
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Add cocoa mixture to eggs mixture and mix until smooth. Add vanilla and mix in.
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Fold in flour with a spatula, until no flour streaks remain. Add chocolate chips and stir in.
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Pour the batter into a pan. Tap the pan against counter to release any air bubbles.
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Bake brownies for 23 to 24 minutes. The top should be dry and cracking on the sides.
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Cool brownies completely before slicing.
Ela says
Hi.. I made this today and the brownies came out perfect!! I get exactly the crunchy top with fudginess inside and not too sweet brownies. As i was too lazy to use my hand mixer, im using only my elbow grease and whisk to achieve the egg sugar pale thickness consistency. Luckily my brownies came out perfect. I added espresso powder to boost the chocolate flavour. This will be my go-to brownies recipe! Thanks!
Diana says
I loved the recipe ..will definitely try it! can I double the batch with the exact same measurements but still get the crackly top? I am afraid it won’t work if I double it…please give me your advice Anna
Laiba says
I tried these brownies and theyre my go to recipe now however im a little confused as after beating the eggs and sugar i pour in the chocolate and i get a light colored layer on top and darker chocolate underneath the bowl so am i supposed to keep mixing till the color is uniform or does the top layer have to remain?
Yulia says
Thank you for this amazing recipe, I’ve tried to bake brownies so many times and finally success!!! I didn’t have neutral flavored oil do I subbed it for butter and it turned out fantastic, so fudgy!
Anna@CrunchyCreamySweet says
Yay! That’s fantastic, Yulia! Thank you for making the recipe and for letting me know. 😀
Susan says
I just put this in the oven to bake, the realized that the ingredients don’t list any salt! I sprinkled some on top while the batter was still wet, and cross my fingers that they come out okay!
Anna@CrunchyCreamySweet says
Hi Susan! I apologize for the mistake! I added it to the list. Let me know how the brownies turned out. Thank you!
Cyndi says
Those brownies are so fudge-y and yummy! Love those gooey centers! 😉 Can’t wait to try them.
Michelle says
The tops of these brownies look perfect! Love a good, fudgy recipe!
Andi says
I’m drooling over these brownies! They look so gooey and fudgy! Thanks for sharing your secret! Can’t wait to give this a try!
Katerina says
You totally took these bars to the next level! They look absolutely delicious!
Medha says
I’ve always struggled to achieve that perfectly flaky top- and of course you need to beat those eggs to get it! Lovely recipe, pinning 🙂
Michelle says
You are right, I do have all of those ingredients. Thank you for the egg and sugar tip.
Emily says
These are brownie perfection. I love the fudge kind and these gooey photos look divine!
Erin says
Love how simple these are! Fudge brownies are my favorite thing ever, these look incredible!
Sandi G says
I love gooey brownies. Can’t wait to give these a try.
Anna@CrunchyCreamySweet says
Thanks, Sandi!