Fudgy Brownies with Crinkly Top
Brownies that crackle on top, get golden-crispy on the edges, and stay luscious and fudgy at heart — these are the kind you make when chocolate is what you’re truly craving. Canadians have adopted them in kitchens and bake sales alike: each family with their preference for chocolate bits or nuts, but all agreeing on the joy of pulling a warm tray from the oven and hearing that shattering top.
Prep Time: 15 minutes
Total Time: 45 minutes (including baking + brief cooling)
Makes: 16 squares
Ingredients
½ cup unsalted butter, melted
1 cup granulated sugar
¾ cup cocoa powder (natural or Dutch-process)
2 large eggs, room temperature
1 tsp vanilla extract
½ cup all-purpose flour
¼ tsp salt
Optional mix-ins: ½ cup chocolate chips or chopped chocolate, walnuts or pecans
Method
Prep oven & pan: Preheat to 175°C (350°F). Line an 8-inch square pan with parchment paper or grease well.
Combine butter, sugar & cocoa: In a bowl, melt butter and stir in sugar and cocoa powder until smooth. This warm mixture helps produce a shiny, crinkly top.
Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla. The batter should look glossy.
Fold in dry ingredients: Gently stir in flour and salt just until combined — overmixing can make brownies cakey.
Add mix-ins (if using): Fold in chocolate chips or nuts for extra texture.
Bake: Pour the batter into the prepared pan. Bake for about 25-30 minutes, until the edges are set and slightly pulling away from the sides, top has a shiny crackly crust, and center is still soft (a toothpick inserted will come out with a few moist crumbs).
Cool: Let brownies cool in the pan on a wire rack. They’ll firm up as they cool, while staying fudgy inside.
Variations
Extra chocolate: Use dark chocolate chips or chunks
Maple twist: Substitute part of the sugar with maple sugar, or drizzle maple syrup after baking for a Canadian note.
Nutty fudge: Fold in chopped pecans or walnuts for crunch.
Salted tops: Sprinkle flaky sea salt on top before baking for contrast.