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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).
Excellent brownies, my family loved them!
Thanks so much, Jan!
These are my favorite brownies ever!! Rich, fudgy, and perfect crinkle tops every time. Highly recommend!
So happy to hear this, thank you Jordyn! 🙂
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.
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!
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?
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!
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
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.
Oh! Will definitely try it out, thank you so much for all your help!
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!
So happy to hear that, thank you Laura!
They always come out perfect!
Hi!
Do you use AP flour or self rising? Thanks! Can’t wait to try these.
Hi Mallory, I use all-purpose flour. Happy baking! 🙂
I made this brownie recipe 3 or 4 times before accidentally misplacing it. Panic set in immediately. After nearly an hour of combing through my files, searching online, and texting my friends, I finally located it again online. Printed 3 copies! Will have to lock one copy up in the safe. It’s that good! Thank you for a perfectly easy recipe that yields such marvelous results.
Still wondering where I put my original copy ….
Hi Kathleen, thanks so much for your wonderful feedback on the brownies. I’m so happy to hear that! 🙂
Love these brownies! You have quickly turned into my “go to” person when I ‘m looking for recipes. I realized that the majority of recipes I’ve saved from Insta are yours! Always turn out perfect!!
Thank you so much, Laura! I’m so happy to hear that! 🙂
Omgggg these brownies are an absolute delight!! Looking at that crinkle top come out of the oven is just pure bliss.. I have tried so many brownie recipes but never found something which had the perfect fudginess and the crinkle top!! Thank you so much for this recipe! ABSOLUTELY RECOMMEND BAKING THEM!!!!
So glad this recipe was a success for you, Manavi! 🙂
Super delicious brownies! Love this recipe. Personally, I find it too sweet. May I know how much sugar can I reduce? 🙂
Hi Frances, this recipe is developed by weight so I don’t recommend adjusting the sugar as that will also affect the brownie texture/appearance. I like to sprinkle the brownies with flaky salt for a nice balance with the chocolate. Happy baking!
This is the best brownie recipe I’ve made so far! The texture is spot on if you’re someone who loves box brownies- rich and fudgy middle, and chewy, crisp edges (not to mention the perfect crinkle top). I added walnuts instead of the extra chocolate chips, and they came out exactly how I hoped they would (like a box mix but better)! Will 100% be making these again. THANK YOU for this recipe!!
That’s so wonderful to hear, thank you for your feedback! 🙂