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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).
Hi, if i’m using a 9 x 12.5 inches pan, do i double the recipe?
Hi Janice! Yes you can double the recipe for a 9×13-inch pan. Happy baking! 🙂
I’ve tried out tons of brownie recipes and this is the only one that turned out perfect!
Absolutely delicious 😃 my new favourite recipe.
Amazing, thank you so much! 🙂
I tried out a cake with the above recipe. The cake was very soft and tasty. Thank you.
Can I make this eggless?
Please give me any substitute.
I am so excited to try your brownie recipe.
Hi Namrata! Unfortunately not for this recipe. I’ve only tested these brownies with eggs, and have never baked with any kind of egg substitute. I would search elsewhere for an eggless recipe.
These are SO. GOOD. I am obsessed. Might be even better than Betty Crocker. I will definitely make these again. If you are skeptical of homemade brownies — make these! YOU WILL NOT BE DISAPPOINTED!!!
Thank you so much, Emma! That makes my day! 🙂
So happy to hear from you! Have a question though. Have you tried using all dark chocolate for this recipe or if you would combine semi-sweet with it, what do you suggest ratio is?
On your other recipe, maple pecan pie bars. Is it possible to use honey instead for the maple syrup?
Thanks again!😊
Espie
Hi Espie! You can use dark chocolate instead, just choose a dark chocolate that you like the flavor of (some are more bitter than others, so taste them first!). For the maple pecan pie bars, I recommend following the recipe as written and using maple syrup.
Thanks a lot, Laura! 🙂
Really yummy brownies. Will be definitely baking it again. 🙂 Thanks for sharing! 🥰 – Espie G.
So glad you tried this recipe, Espie! 🙂
Great brownies recipe! Gave to some people to try and they said it’s sooo good! By the way, may I ask if I were to reduce the sugar, is it possible? Or will it alter the texture of the brownies? Would appreciate your response. Thanks!
So glad this recipe was a success for you, Andrina! 🙂 I don’t recommend reducing the sugar as it will change the texture and appearance of the brownies.
These turned out amazingly delicious.
My husband is already drooling over the thought of a second batch. These will be our Go-To homemade brownies recipe FOR SURE!!! 🍫🍫🍫🍫🍫 Thank you so much for sharing your delicious sweets💕
So happy to hear that, thank you Stephanie! 🙂
When I tasted the raw batter, it wasn’t sweet ( enough.) Then I realized that I hadn’t yet added a 1/2 cup of semi -sweet chocolate chunks. They were the perfect addition. The top is definitely a good crinkle and the flavor is densely chocolate. If this doesn’t drive people to a glass of cold milk, I don’t know what does!!! I think next batch I’ll try adding walnut pieces to add some crunch and maybe some height as well. I baked in a glass 8×8 dish at 350 for 27 minutes.
Milk is a must with these brownies, and walnuts would be delicious too! 🙂 So glad you tried this recipe!
When I thought about making these brownies, I asked myself how many good chocolate brownie recipes one person needed, and considered passing it up. I bake for the homeless and for a local beach cleanup (I live in South Florida), so I bake almost daily. I am so glad I gave this recipe a try. My husband and I both tasted the brownie, and concluded it was the best brownie we had ever had. No more searching for the perfect brownie. This is it!!
Thank you so much, Joan! So glad you tried these! ☺️
I googled crinkle top brownies and accidentally stumbled upon this page, tried this recipe and was impressed beyond belief! The recipe was simple and the brownies looked perfect and tasted amazing! I’m an amateur baker and to have my dessert look so good and taste so great was honestly the best feeling. Cannot wait to try everything else on this site and it looks absolutely gorgeous! Thank you Laura! ♥️
Hi Beverley, I’m so glad you found my site and tried this recipe! Your brownies looked absolutely perfect, thank you for sharing! ♥️
My family loves the convenience and fudginess of mix brownies and I love the taste of a good homemade brownie, these are the perfect combination! I scaled the recipe up 25% to fit my 9×9 Pan. It was super easy to do it with the weights given in the recipe. I melted 4 oz of lindt dark chocolate that had been sitting in the pantry for at least 5 years but hadn’t deteriorated at all, and added some semi sweet chocolate to get the amount I needed. Used Aldi dsrk Belgian chunks for the mix-in at the end. Remarkably good chocolate! Mix brownies get too done at the edges and are still really loose in the middle (higher sugar to fat ratio?), but these baked up perfectly all the way through and are so easy to cut because of the parchment. You just pull the whole thing out of the pan and let it cool completely and then use a long thin sharp knife to cut them.
Hi Beth, so glad to hear the brownies were such a hit! 🙂
These deserve the name ULTIMATE! They are so fudgy and delicious. Easy to make … this is the perfect brownie recipe!
So glad you tried this recipe and tagged me! Your brownies looked perfect! 🙂