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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).
Just made a double batch of these brownies for a work event tomorrow. Phenomenal!
Thanks for trying this recipe, Monique!
Unbelievably fudgy. Highly recommend these!
I have made these brownies many times and they are excellent.
Great to hear, thank you Jennifer!
These brownies are amazing!! My new favorite recipe!
Thanks so much, Lily! 🙂
Hi! I am planning to make these brownies for Christmas. Was wondering, if I add only a half cup of chocolate chips, as opposed to the full cup, will I still get a crinkly top? I don’t like my brownies with too many chocolate chips.
Hi Tina, yes you can reduce the chocolate chips to 1/2 cup. As long as the batter stays warm and you whisk in the eggs and egg yolk really thoroughly, you should still get a nice crinkly top. Hope that helps!
These are the best homemade brownies I’ve ever made. Rich, fudgy, chocolate perfection! Topped them with flaky salt and they were a huge hit.
Great to hear, thanks so much Kristy!
I’ve tried dozens of brownie recipes, trying to find THE one that would give me that crinkle to box brownies since changing our lifestyle… I’d almost given up and decided to try this one and happily will never need to go without brownies ever again ! Absolutely loved them, thank you 🙂
Hi Leah, that’s great to hear. Thank you so much!
Brownies are my ‘jam’ and I have tried lots and lots…..and lots of brownie recipes. I have altered a few to my liking as well. And I can honestly say that this recipe is the most decadent, best fudgey AND crinkly top brownie ever. I followed the recipe to the Tee with the exception that it is not a complete brownie without walnuts! I added 1/2 cup the first time and 1 cup the second. I was worried that adding volume would change it but it is now a to die for brownie! My question is to ask if this recipe can be doubled? I know that some recipes don’t turn out the same if doubled. Not that I want more or anything :). Thanks for this perfect “i don’t have to search or experiment anymore” brownie recipe! Ann
Hi Ann! First of all, thank you for the kind words, you made my day! I have not had a chance to test doubling the recipe but I think it should work fine to double and bake in a 9×13 inch pan. As long as you prep everything ahead so that you can work quickly and the batter stays warm, I don’t anticipate any issues. Making a note to test a double batch myself soon. 🙂
Best homemade brownies I’ve ever made! Love the fudgy texture.
The best brownies!! Baked them for Father’s Day and my dad loved them! Thank you for the recipe.
Thanks so much, Kayleigh! Happy to hear that (my dad is a big fan of these brownies too). 🙂
I made this recipe with so many adjustments as I was missing ingredients (subbed semi sweet choc for dark choc for example) and made a crucial mistake (I FORGOT THE COCOA POWDER) but still they came out good with a crinkly top. It’s my first time that my brownies came out with the shiny crinkle top I’m so happy!!!! The tip about working quickly while the batter is warm helped greatly. Thanks so much for this recipe!
Also the bitter aftertaste for me (since I used dark choc) was hardly noticeable the next day. AND the brownies became even more flavourful and fudgy the next day!
Thank you so much, Nur. 🙂 Happy to hear that this recipe was a success for you!
If I omit the cocoa powder (ran out), can I just follow the rest of the recipe without changing anything?
Thanks in advance! The recipe looks promising
Hi Nur, I have never made these brownies without cocoa powder so I can’t speak to how that could change the final taste/texture. I recommend waiting until you have cocoa and making the recipe as written. Hope that helps!