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Ultimate crinkle brownies are the best rich and fudgy brownies! These chocolate-based brownies are unbelievably fudgy because they’re made with melted chocolate, cocoa powder, and an extra egg yolk for richness. If you love a from-scratch brownie as much as I do, don’t miss this reader-favorite recipe. Recipe makes 12 to 16 brownies.
With perfect crinkle tops, these homemade brownies taste like your favorite box mix brownies, only better!
The batter takes just 15 minutes to make and each batch bakes up with a shiny, crinkly top that’s simply irresistible. Delicious with a glass of milk, each bite is a chocolate dream!
Love homemade brownies? Try my cocoa powder brownies, decadent triple chocolate brownies, or fudgy brown butter brownies next!
Success Tips for Crinkle Top Brownies
Prep ahead – Line the baking pan with parchment paper and measure out all of the ingredients before you start. You’ll want to work quickly since keeping the brownie batter warm is the key to achieving that classic crinkle top.
Use high quality chocolate – The batter includes 6 ounces of semisweet chocolate and unsweetened cocoa powder. In my recipe tests, Ghirardelli baking bars and Guittard baking wafers both worked perfectly. For the deepest chocolate flavor, reach for Dutch-process cocoa.
Add chocolate chips – After mixing the batter, gently fold in 1 cup of semisweet chocolate chips or chocolate chunks. Don’t skip this step! That extra bit of sugar helps create the beautiful crinkly top as the brownies bake.
Don’t overbake – For brownies with a decadent fudgy texture, bake until just set (a toothpick inserted in the center should emerge with a few moist crumbs). If you’re using a thermometer, brownies are done baking when the internal temperature reaches 180°F.
More favorite brownie recipes:
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Extra Fudgy Crinkle Top Brownies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 to 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Ultimate crinkle brownies are the BEST rich and fudgy brownies! With perfect crinkle tops, these taste like a homemade version of box mix brownies! A tried-and-true homemade recipe. Recipe makes 12 to 16 brownies.
Ingredients
Brownies
- 3/4 cup (105 g) all-purpose flour
- 1/4 cup (24 g) Dutch process unsweetened cocoa, sifted
- 1/4 tsp (1.5 g) salt
- 1/2 cup (112 g) unsalted butter, cubed
- 6 oz (168 g) semisweet chocolate, finely chopped
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (92 g) lightly packed light brown sugar
- 2 large eggs (100 g), at room temperature
- 1 large egg yolk (18 g), at room temperature
- 1 1/2 tsp (6 g) vanilla extract
- 1 cup (170 g) semisweet chocolate chips (or chocolate chunks)
Instructions
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper.
- Make brownies: Whisk together flour, cocoa, and salt in a medium bowl. Place butter and chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the butter and chocolate, stirring until completely melted and smooth.
- Remove chocolate mixture from the heat and whisk in sugars until smooth. Whisk in eggs and egg yolk one at a time, until completely incorporated. Whisk in vanilla extract. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.
- Pour brownie batter into prepared pan and smooth the top with an offset spatula. Gently tap pan once to remove air bubbles.
- Bake brownies for 25 to 26 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and place on a wire rack to cool completely.
- Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.
Notes
Unsweetened cocoa: Use Dutch-process cocoa powder for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.
Freeze brownies: To freeze brownies, cool completely before wrapping with plastic wrap and foil. Freeze up to 3 months. Thaw brownies overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature before serving.
Larger batch: Use a 9×13-inch rectangular baking pan lined with parchment paper. Use 3 large eggs (150 grams) and 2 large egg yolks (36 grams). Double all other ingredients. Bake for 26 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached (brownies are done baking when the internal temperature reaches 180°F).
If I wanted to do thinner brownies could I do a single recipe but just put it in a 13×9 instead??? If so how long would you recommend baking???
Hi Ella, there’s not enough batter to fill a 9×13-inch pan. For thinner brownies, a better option is to bake in a 9-inch square pan instead. Check for doneness a couple minutes earlier.
Absolutely perfect brownies!
Thanks so much, Misty!
Can Gluten Free Flour be substituted for AP flour?
Hi Wendi, try a gluten free 1-1 baking flour, such as King Arthur Measure for Measure or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for best results.
Hi Wendi I was just wondering if you had success with replacing regular flour with gluten free flour for this recipe. Thanks!!
Hi Leah, I would use a gluten free 1 to 1 baking flour that contains xanthan gum for the best texture. I’ve had good results baking for GF friends using Bob’s Red Mill.
Made these and they turned out so good!