Extra Fudgy Ultimate Crinkle Brownies

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. With perfect crinkle tops, these taste like your favorite box mix brownies, only better. 🙂 Recipe makes 12 to 16 brownies.

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If you love a from-scratch brownie as much as I do, don’t miss this reader-favorite recipe. 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!

Baking for a crowd and need a larger batch? You can double the recipe and bake in a 9×13″ pan. Check the recipe notes below for more guidance.

Success Tips

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!

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.

Chocolate – This 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 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 is made without chemical leaveners (baking powder or baking soda) which equals super fudgy brownies!

Don’t overbake – For brownies with a decadent fudgy texture, bake until just set (a toothpick or tester should emerge with a few moist crumbs). Brownies are done baking when the internal temperature reaches 180°F.

Essential 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 like Rodelle Gourmet Baking Cocoa).
• Salt – Balances the flavor.
• Butter – Use unsalted butter, cut into small cubes. You’ll melt the butter with the chocolate on the stovetop.
• Semisweet chocolate – I use and recommend high quality chocolate such as Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers (66% cacao). If you use baking bars, a serrated knife works well to chop the chocolate.
• Sugar – This recipe uses a blend of granulated sugar and light brown sugar.
• Eggs – Bring eggs and egg yolk to room temperature so that they blend smoothly into the batter. The extra egg yolk is the key to rich, fudgy brownies!
• Vanilla – Pure vanilla extract enhances the chocolate flavor.
• 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 helps the brownies crinkle on top as they bake!

Love homemade brownies? Try my everyday cocoa powder brownies, decadent triple chocolate brownies, or fudgy brown butter brownies next!

How to Make Crinkle Top 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 completely smooth. Remove melted chocolate mixture 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 26 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.

More favorite brownie recipes:

• Fudgy Homemade Turtle Brownies
• Peanut Butter Cup Brownies
• Baileys Irish Cream Brownies
• Salted Caramel Brownies

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

Extra Fudgy Ultimate Crinkle 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.

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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)

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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

Mixing Bowls

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Square Baking Pan

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Notes

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.

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).