Ultimate Crinkle Brownies (The Best!)
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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.
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 bar recipes.
Here’s what you need to bake crinkle brownies:
- 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.
How to Make Ultimate Crinkle Brownies
- Gradually melt chopped chocolate and butter in a double boiler (or a heat-proof bowl over simmering water). Once the chocolate is completely melted and smooth, remove 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 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
- Praline Brownies
- Salted Caramel Brownies
Did you try this Crinkle Brownie Recipe? Let me know by leaving a comment and rating below!Print
Ultimate Crinkle Brownies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 to 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
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)
- 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.
- 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 combined. Whisk in vanilla. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.
- Pour batter into prepared pan and smooth the top. Gently tap pan once to remove air bubbles.
- 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.
- 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.
Semisweet chocolate: I use and recommend Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers.
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: Chocolate, Brownies, Crinkle Brownies, Fudgy Brownies
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!
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!
The best brownies ever – I’ve made this recipe at least 5 times and they’ve turned out perfectly every time. A big hit with my family!
They always come out perfect!
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! 🙂
My brownies turned out perfectly – super fudgy, rich, and decadent. So easy to make and delicious!!
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! 🙂
The best brownies I’ve ever made! Perfect
One of the best brownie recipes out there!
Thank you so much, Daisy!
Laura, could I bake this recipe in individual Lodge cast iron skillets?