Craggy-Topped Fudge Brownies
Submitted by Josee
Intensely fudgy brownies with a crackly, craggy top loaded with melted chocolate chips and chopped nuts. These one-bowl bars are rich, chewy, and dangerously easy to make.
YIELD
16 servingsPREP
20 minCOOK
22 minREADY
45 minYou know that crinkly, paper-thin crust on top of a brownie that shatters when you bite through it? That’s the whole point here.
These brownies get their signature craggy top from a melted butter and chocolate chip base that’s stirred together with eggs and just enough flour to hold everything in fudgy suspension.
While still hot from the oven, extra chocolate chips and chopped nuts get scattered across the surface and covered with foil, letting everything melt and fuse into a rich, textured topping.
The result is a brownie that’s dense and chewy in the center, shatteringly crisp on top, and absolutely loaded with chocolate.
Pro Tips
- Pull them from the oven when the toothpick comes out slightly sticky, not clean. Overbaking kills the fudge factor
- Chill completely before cutting for clean, bakery-style edges
- Use a mix of semisweet and dark chocolate chips for deeper, more complex chocolate flavor
Ingredients
Directions
Heat sugar and butter in saucepan over low heat, stirring until butter is melted.
Remove from heat.
Add 1¼ cups chips; stir until melted.
Stir in eggs.
Stir in flour, vanilla and baking soda until combined.
Spread into a greased 13 x 9 baking pan.
Bake in a preheated 350℉ (180℃) F oven for 18 to 22 minutes or until a toothpick inserted in the center comes out slightly sticky.
Sprinkle with remaining chips and nuts while still hot .
Cover with foil.
Chill in pan until completely cooled.
Cut into bars.
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