Crinkle-Top Fudge Brownies with Flaky Salt Step-by-step instructions

Before you start

Before starting, measure all ingredients and line an 8-inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting. Chop the dark chocolate into small pieces so it melts evenly.

Bring the eggs to room temperature if possible, as they will whip to a greater volume. Preheat the oven to 325°F (165°C). Have a timer ready for the five-minute whip and the 28-minute bake. The brownies are best served slightly warm, so plan to serve them within an hour of baking.

Instructions

Whip and Melt

1. 1Whip the eggs and sugar
   In a large bowl, combine the eggs and powdered sugar. Beat with an electric mixer on high speed for 5 full minutes, until the mixture is pale, thick, and glossy. The batter should fall in a slow ribbon when the beaters are lifted.
   Look for The mixture turns pale yellow, triples in volume, and forms a thick ribbon that holds its shape for a moment.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Set a timer for the full 5 minutes — this long whip is what creates the crackly top.
2. 2Melt the chocolate and brown the butter
   In a small saucepan, melt the butter over medium heat, swirling occasionally until it turns golden brown and smells nutty. Remove from heat and add the chopped dark chocolate, stirring until completely smooth. Let cool slightly.
   Look for The butter foams, then the milk solids turn amber and release a nutty aroma; the chocolate melts into a glossy sauce.
   Tip Watch the butter closely — it goes from brown to burnt quickly. Remove it from the heat as soon as it smells nutty.
3. 3Fold the chocolate into the eggs
   With the mixer on low speed, slowly pour the warm chocolate-butter mixture into the whipped eggs. Mix just until combined, then stop and fold gently with a spatula to ensure no streaks remain.
   Look for The batter becomes a uniform, deep chocolate color with a thick, fudgy consistency.
   Tip Pour the chocolate in a slow stream to avoid deflating the whipped eggs.

After whipping, the egg-sugar mixture is pale, thick, and glossy, holding a ribbon shape when the beaters are lifted. The melted chocolate and browned butter are smooth and aromatic.

When folded together, the batter is uniformly dark, thick, and fudgy, with no streaks of egg or chocolate. The texture should be similar to a thick milkshake — pourable but not runny.

Bake and Crack

4. 4Pour into the pan
   Pour the batter into an 8-inch square baking pan lined with parchment paper. Spread it evenly with a spatula, smoothing the top.
   Look for The batter is thick and glossy, and it holds its shape when spread.
   Tip Line the pan with parchment overhanging on two sides for easy lifting.
5. 5Bake and slam the pan
   Bake at 325°F (165°C) for 28 minutes. Halfway through baking, carefully remove the pan from the oven and slam it firmly on the countertop to release air bubbles, then return to the oven.
   Look for The top develops a thin, shiny crust that cracks as the brownies bake; the edges pull away slightly from the pan.
   Tip The slam helps create the signature crackly top by breaking the surface film.
6. 6Cool in the pan
   Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 20 minutes before cutting. The center should be set but still moist and fudgy.
   Look for The top is crackly and glossy, and the edges are firm; the center is slightly soft but not jiggly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cooling allows the brownies to firm up for clean slices.

The brownies bake for 28 minutes, with a pan slam halfway through. The top turns shiny and forms cracks as it bakes. The edges are set and slightly firm, while the center is still soft but not jiggly. The kitchen smells intensely of chocolate and browned butter. The cracks are the signature of this recipe — they should be visible and crisp.

Finish and Serve

7. 7Sprinkle with flaky salt
   Just before serving, sprinkle the flaky sea salt evenly over the top of the brownies. Use a sharp knife to cut into 16 squares.
   Look for The salt crystals glisten on the dark, crackly surface.
   Tip Add the salt right before serving so it stays crunchy.

After cooling, the top is crackly and glossy, and the brownies are firm enough to cut into neat squares. The flaky salt adds a bright, salty crunch that contrasts with the dense, fudgy interior. Each bite should have a shattering crust and a moist, molten-like center that clings to the fork.

Common mistakes

A common mistake is under-whipping the eggs and sugar — the mixture must become pale and thick, which takes a full five minutes. Another pitfall is overbaking, which dries out the center; watch the time carefully and rely on the toothpick test.

Skipping the pan slam can result in a less crackly top, so don't skip it. Also, be careful not to overmix the batter after adding the chocolate, as that can deflate the whipped eggs and lead to a denser, less crackly texture.

How to tell it’s done

The brownies are done when the top is shiny and cracked, and the edges are set and slightly pulling away from the pan. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

The internal temperature for egg-based baked goods should reach 160°F (71°C) to ensure the eggs are fully cooked. Since these brownies are meant to be fudgy, they will not be completely dry in the center. Let them cool in the pan for at least 20 minutes before cutting to allow them to set.

• Egg dishes: 160°F (71°C) in the thickest part