Ultimate Crinkle Brownies (The Best!)

Ultimate crinkle brownies are the best rich and fudgy brownies! With perfect crinkle tops, these taste like your favorite box mix brownies, only better. 🙂 Delicious with a glass of milk, these brownies are a chocolate dream! Recipe makes 12 to 16 brownies.

Ultimate Crinkle Brownies

Perfect Fudgy Crinkle Top Brownies

Prep ahead – Line the baking pan and measure out all of the ingredients in advance so you can work quickly. The batter should be warm all the way through the process of making this recipe for the classic shiny crinkle top!

Chocolate – The recipe is really all about the chocolate! 🙂 The brownie batter includes 6 ounces of semisweet chocolate (finely chopped) and unsweetened cocoa powder. Use the best quality semisweet chocolate you can in this recipe (I like Ghirardelli baking bars). Once the batter is mixed together, fold in 1 cup of semisweet chocolate chips or chocolate chunks.

Fudgy brownies – This recipe does not use chemical leaveners (there’s no baking powder or baking soda in these brownies) which equals super fudgy brownies!

Baking pan – Use an 8-inch square metal baking pan lined with parchment. Light-colored pans conduct heat evenly, and I recommend them for all brownie and blondie recipes.

Don’t overbake – The key to brownies with a perfectly fudgy texture is to bake just until set (a toothpick or tester should emerge with a few moist crumbs).

Ultimate Crinkle Brownies

Brownie Ingredients

Here’s what you need for this crinkle-top brownie recipe:

  • Flour – This recipe uses all-purpose flour.
  • Unsweetened cocoa powder – Use Dutch processed baking cocoa for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.
  • Salt – Enhances the chocolate flavor.
  • Butter – Use unsalted butter, cut into small cubes. The butter is melted with the chocolate.
  • Semisweet chocolate – I use and recommend high quality chocolate such as Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers (66% cacao).
  • Sugar – The brownies are made with a blend of granulated sugar and light brown sugar.
  • Eggs – This recipe uses two large eggs plus one large egg yolk. The extra egg yolk is the key to rich, fudgy brownies!
  • Vanilla – Use pure vanilla extract.
  • Semisweet chocolate chips – Chocolate chips are folded into the brownie batter. You can also use dark chocolate chips or chocolate chunks. Don’t skip the chocolate chips – the added sugar makes the brownies crinkle on top as they bake!
Ultimate Crinkle Brownies

How to Make Ultimate Crinkle Brownies

  • Gradually melt chopped chocolate and butter in a double boiler (or a heat-proof bowl over simmering water). Stir together with a spatula until mixture is completely smooth. Remove melted chocolate from the heat and whisk in sugars until smooth.
  • Whisk in eggs and egg yolk one at a time until smooth, then whisk in vanilla. Gently fold in flour/cocoa mixture just until no streaks remain, then fold in chocolate chips (or chunks).
  • Pour batter into prepared baking pan and smooth the top with an offset spatula. Tap the pan once to remove air bubbles.
  • Bake these brownies until just set, 25 to 28 minutes. A toothpick inserted in the center should come out with a few moist crumbs attached.
  • Let the brownies cool completely, then cut into squares with a sharp knife. Store brownies in an airtight container at room temperature.
Ultimate Crinkle Brownies

More favorite brownie recipes:

Did you try these Crinkle Top Brownies? Let me know by leaving a comment and rating below!

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Ultimate Crinkle Brownies

Ultimate Crinkle Brownies (The Best!)

  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 to 16 brownies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Save Recipe


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.



  • 3/4 cup (105 g) flour
  • 1/4 cup (24 g) unsweetened cocoa powder, 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) sugar
  • 1/2 cup (92 g) lightly packed light brown sugar
  • 2 large eggs (100 g), at room temperature
  • 1 large egg yolk (17 g), at room temperature
  • 1 1/2 tsp (6 g) vanilla extract
  • 1 cup (170 g) semisweet chocolate chips (or chocolate chunks)


  1. Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together flour, cocoa, and salt in a medium bowl.
  2. 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.
  3. Remove chocolate mixture from the heat and whisk in sugars until smooth. Whisk in eggs and egg yolk one at a time, until combined. Whisk in vanilla. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.
  4. Pour batter into prepared pan and smooth the top. Gently tap pan once to remove air bubbles.
  5. Bake brownies for 25 to 28 minutes, until the top is set and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and place on a wire rack to cool completely.
  6. 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.


Unsweetened cocoa: Use Dutch-process cocoa powder for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.

Semisweet chocolate: I use and recommend Ghirardelli semi-sweet baking bars or Guittard semi-sweet chocolate wafers. For best results, use good quality chocolate.

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.

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Keywords: Fudgy Brownies, Crinkle Top Brownies, Chewy Brownies

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  1. Hi! I am planning to make these brownies for Christmas. Was wondering, if I add only a half cup of chocolate chips, as opposed to the full cup, will I still get a crinkly top? I don’t like my brownies with too many chocolate chips.

    1. Hi Tina, yes you can reduce the chocolate chips to 1/2 cup. As long as the batter stays warm and you whisk in the eggs and egg yolk really thoroughly, you should still get a nice crinkly top. Hope that helps!

  2. These are the best homemade brownies I’ve ever made. Rich, fudgy, chocolate perfection! Topped them with flaky salt and they were a huge hit.

  3. I’ve tried dozens of brownie recipes, trying to find THE one that would give me that crinkle to box brownies since changing our lifestyle… I’d almost given up and decided to try this one and happily will never need to go without brownies ever again ! Absolutely loved them, thank you 🙂

  4. Brownies are my ‘jam’ and I have tried lots and lots…..and lots of brownie recipes. I have altered a few to my liking as well. And I can honestly say that this recipe is the most decadent, best fudgey AND crinkly top brownie ever. I followed the recipe to the Tee with the exception that it is not a complete brownie without walnuts! I added 1/2 cup the first time and 1 cup the second. I was worried that adding volume would change it but it is now a to die for brownie! My question is to ask if this recipe can be doubled? I know that some recipes don’t turn out the same if doubled. Not that I want more or anything :). Thanks for this perfect “i don’t have to search or experiment anymore” brownie recipe! Ann

    1. Hi Ann! First of all, thank you for the kind words, you made my day! I have not had a chance to test doubling the recipe but I think it should work fine to double and bake in a 9×13 inch pan. As long as you prep everything ahead so that you can work quickly and the batter stays warm, I don’t anticipate any issues. Making a note to test a double batch myself soon. 🙂

  5. The best brownies!! Baked them for Father’s Day and my dad loved them! Thank you for the recipe.

    1. Thanks so much, Kayleigh! Happy to hear that (my dad is a big fan of these brownies too). 🙂

  6. I made this recipe with so many adjustments as I was missing ingredients (subbed semi sweet choc for dark choc for example) and made a crucial mistake (I FORGOT THE COCOA POWDER) but still they came out good with a crinkly top. It’s my first time that my brownies came out with the shiny crinkle top I’m so happy!!!! The tip about working quickly while the batter is warm helped greatly. Thanks so much for this recipe!

    Also the bitter aftertaste for me (since I used dark choc) was hardly noticeable the next day. AND the brownies became even more flavourful and fudgy the next day!

  7. If I omit the cocoa powder (ran out), can I just follow the rest of the recipe without changing anything?

    Thanks in advance! The recipe looks promising

    1. Hi Nur, I have never made these brownies without cocoa powder so I can’t speak to how that could change the final taste/texture. I recommend waiting until you have cocoa and making the recipe as written. Hope that helps!

  8. These are my favorite brownies ever!! Rich, fudgy, and perfect crinkle tops every time. Highly recommend!

  9. I have made these three times now, but each time I have to leave them in much longer than the 25-28 recommended minutes. Do you have any idea why? I’m making them exactly as the instructions say and in an 8″ light coloured metal square pan.

    1. Hi Jessica, that’s great to hear that you’re using a light colored baking pan. Are the brownies completely underbaked after 25-28 minutes? Or are the edges setting up, but the middle is still underbaked? Another consideration would be if you’re noticing that other recipes take longer to bake than recommended too.

      It sounds like your oven temperature could be running a bit low – I recommend an oven thermometer, which can help you see if your oven is calibrated. Hope that helps for the future!

  10. Hi!
    This is definitely my favourite recipes to go to! It’a absolutely amazing and the taste is spectacular.

    Would love if you can help me out with two things
    1. The thickness of your brownie in the picture is something I’m getting if I use a 7″ pan. Is that normal?
    2. For some reason I’m not getting the crinkle tops as many times as I’ve possibly tried. Any idea why that might be happening?

    1. Hi Stuti, so glad you’ve tried this recipe! 🙂 I use the baking pan shown in the bottom of the recipe card for all brownies and bars. It’s an 8-inch square pan from USA, and the brownies always bake up to the thickness shown in the photos. For the crinkle tops, you want to work quickly to make the batter and then bake the brownies right away (while the batter is still warm). Have you made any adjustments to the recipe? And what kind of chocolate are you using? I recommend Ghirardelli baking bars. Hope that helps for next time!

      1. Hi!

        Yes, I reduced the sugar in total by 20 g and I’m using a 46.5% Dark coverture chocolate by a brand called Vanhouten

      2. Ah, I’m fairly certain that’s the issue – I’m not familiar with that chocolate, but it likely has less sugar than semisweet chocolate. I would not reduce the sugar in this recipe at all. The shiny, crinkle top is actually a very thin layer of meringue from the eggs and sugar. Be sure to add the chocolate chips too as the added sugar content also makes the brownie tops more crinkly.

  11. I am excited to report that this is now my go-to brownie recipe. This is the one for people who want a brownie with a perfect blend of flavors, perfect fudge texture, and beautiful crackly top. I’m so glad to have stumbled upon this recipe that I will share and prepare many times over!