This post may contain affiliate links. Please see my disclosure policy.
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, each bite is a chocolate dream! Recipe makes 12 to 16 brownies.
If you love a from-scratch brownie as much as I do, don’t miss this reader-favorite recipe. These chocolate-based brownies are unbelievably fudgy because they’re made with melted chocolate, cocoa powder, and an extra egg yolk for richness.
Each batch bakes up with a shiny, crinkly top that’s simply irresistible. If you’re baking for a crowd and need a larger batch, you can double the recipe and bake in a 9×13 pan – see the recipe card for 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.
Love homemade brownies? Try my everyday cocoa powder brownies, decadent triple chocolate brownies, or fudgy brown butter brownies next!
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!
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!
Print
Ultimate Crinkle Brownies (The Best!)
- 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. 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.
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).
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!
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!