Description
These Fudge Brownies with Crackly Tops offer an irresistible flavor profile with simple prep. Made with cocoa, chocolate chips, and butter, they are a go-to for homemade treats.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (43g) unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 3/4 cup (170g) unsalted butter
- 2 tablespoons (28ml) canola oil
- 1 and 1/3 cups (265g) granulated sugar (divided)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract (optional)
- 3/4 cup (128g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, lightly spraying it with non-stick spray.
- Sift together flour, baking powder, salt, cocoa powder, and espresso powder in a large bowl. Set aside.
- In a medium saucepan, combine butter, oil, and 1/3 cup sugar. Heat over medium, stirring until melted, then remove from heat.
- In a large bowl, whisk together eggs, egg yolk, vanilla (if using), and remaining sugar until well combined.
- Gradually pour the warm butter mixture into the egg mixture while whisking constantly until fully blended.
- Add the dry ingredients and chocolate chips, stirring gently with a rubber spatula until just combined without over-mixing.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 28-30 minutes, until the edges are firm and the top has a shiny crackled appearance.
- Let the brownies cool completely on a cooling rack before slicing.
Notes
For a richer flavor, consider adding chopped nuts alongside chocolate chips.
Store brownies in an airtight container to keep them fresh for several days.
Feel free to adjust the level of cocoa to suit your taste preferences.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg