Go Back

Crackle Top Brownies

With a crackle sugar crust on top and an intensely fudge chocolate interior these brownies are the only recipe you need in your repertoire. The crackly top adds for a great crunch while the interior has a rich and indulgent dark chocolate fudge. They are great with a little a cup of black coffee or tea.
Prep Time 10 minutes
Cook Time 35 minutes
Course Cake, Dessert, Sweet tooth, tea time
Cuisine American
Servings 8 Squares


  • Large mixing bowl
  • Whisk
  • Spatula
  • Heatproof bowl
  • 9x5 or 8x4 inch Baking tin


  • 115 gm Butter
  • 100 gm Dark chocolate
  • 2 Eggs
  • 65 gm White sugar
  • 100 gm Brown sugar
  • 65 gm Flour
  • 10 gm Cocoa powder
  • 1 tsp vanilla
  • ¼ tsp Salt


  • Preheat 180°C and line a 9x5 inch loaf tin with oil and baking paper.
  • Melt the butter and chocolate until smooth, either in a microwave with 10-second intervals until melted through or over the stove stirring constantly. Set aside to cool.
  • In a large bowl whisk the eggs and sugars together until thick and a golden tan color. It should take around 3-4 minutes of whisking vigorously.
  • Pour the cooled, melted chocolate mixture into the egg mixture and whisk well until combined.
  • Switch to a spatula and fold in the dry ingredients, i.e. the flour, cocoa powder, salt and vanilla. Do not over mix the batter at this stage.
  • Pour the batter into the prepared tin and bang the tin against the surface to release the excess air bubbles.
  • Bake for 32-35 mins until the top is cracked and shiny. A toothpick inserted should come out with wet moist and sticky chocolate cake crumbs or should have a jam like cake texture.
  • What it shouldn’t have is raw batter as this means the brownie isn’t baked in the center yet.
  • Leave to cool for an hour in the tin and remove, transfer to a cooling rack and leave for another hour before cutting into squares and enjoying.


> You can double the quantity of the batter and bake it in a larger baking tray for the desired time.
> If baking in a smaller tin the brownies will take longer, while if baking in a larger tin they will bake much faster. So the size of the tin plays an important role in the baking time.
> Do not over mix or over bake them.
Recipe Inspiration: Nick Malgieri