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5 from 36 reviews

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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.

Ultimate Crinkle Brownies
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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!

Ultimate Crinkle Brownies

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.

Ultimate Crinkle Brownies

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Ultimate Crinkle Brownies

Extra Fudgy Crinkle Top Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 36 reviews
  • 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
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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

  1. Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper.
  2. 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.
  3. 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.
  4. Pour brownie batter into prepared pan and smooth the top with an offset spatula. Gently tap pan once to remove air bubbles.
  5. 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.
  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.

Equipment

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).

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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107 Comments

    1. Hi Jim! Did you make any substitutions or adjustments to the recipe? And what kind of chocolate did you use?

      Reply

  10. Hi, Laura!
    I’m excited to try these brownies, but have run out of brown sugar. Could I use just superfine caster sugar for the entire recipe, or would this not work at all? Thank you, in advance!

    Reply

    1. Hi Bella! That should work, though the appearance of the brownies may change a bit with the swap. I can’t guarantee that they will still crinkle and have shiny tops as I haven’t tested the recipe with superfine sugar. Hope that helps!

      Reply