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Ultimate Crinkle Brownies

Ultimate Crinkle Brownies (The Best!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 44 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

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

  1. 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.
  2. 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.

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).