Crinkle Top Brownies
These crinkle top brownies are fudgy, rich, chocolaty, and slightly crunchy top. Easy homemade brownies that taste much better than a box! This brownie recipe will be your go-to recipe for years to come!
Related: Maple Chocolate Chip Cookies
Related: Christmas Crack with Graham Crackers
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what are crinkle top brownies
Crinkle top brownies are brownies that have a flakey topped that looks cracked (crinkled) after being baked. Crinkle top brownies are sought after for their slightly crispy top covering fudgy brownies.
How to get crinkle top brownies
The secret to crinkle top brownies is in the eggs. Whisking the eggs prior to mixing into the batter will add the necessary air into them to provide that crinkle top we all love.
A vigorous whisk of the eggs for about 1 minute will do the trick and give you that crinkle top you’re looking for.
how to make crinkle top brownies
These are the fudgiest brownies ever, they’re perfectly crispy on top and the extra dark chocolate chips added into the batter last minute provide a delicious surprise as you bite into the brownie.
a note on Ingredients
Organic all-purpose flour – I like to use the ancient grain – einkorn flour, but you can use regular AP flour too. Definitely use organic flour – regular flour has been found to contain glyphosate.
Cocoa powder – The higher quality, the better.
Dark chocolate chips – Dark chocolate chips are my favorite for making decadent brownies. You could also use milk chocolate or semi-sweet.
Salted butter – My secret to enhancing the flavors of baked goods! Some bakers will tell you to use unsalted butter so you can control the salt, but I completely disagree.
Espresso powder (or instant coffee) – The secret to rich brownies is in the espresso or coffee powder.
Organic granulated and brown sugar – using good quality sugar is so important even when treating yourself.
Eggs – The secret to fudgy, crinkle top brownies are to use LOTS of eggs and whisking them prior to mixing them into the batter.
Vanilla extract – use pure vanilla rather than imitation if you can.
Baking powder – the leavening agent
Instructions with pictures
- Prepare your oven and baking dish. Preheat ovent o 350F and line baking dish with parchment paper.
- Using a double boiler, melt the butter and chocolate chips together.
- Remove the bowl from the heat and add your sugars, vanilla, and espresso.
- Whisk eggs until super bubbly then add to the batter.
- Add flour, baking powder and cocoa powder and stirring until combined (don’t overmix!).
- Fold in the last of your chocolate chips.
- Pour the batter into your dish.
- Bake at 350F for about 30 minutes, let cool, then cut (see baking and cutting tips below).
how to store crinkle top brownies
Wondering how to store your brownies? Here are two options for you (if you even have enough to store!).
Room temperature
Once the brownies have cooled to room temperature, store them in an airtight container for up to 5 days.
To serve, you can either heat up slightly in the microwave, or these are delicious without even heating! You might notice a crust has formed around the brownies after day 1 – that’s ok! They’re still gooey inside.
Freezer
There are two ways to freeze crinkle top brownies. The first method is using a whole tray and the second is to wrap them individually.
To freeze a whole tray of brownies, let them come to room temperature and do not cut. Cover the tray with plastic wrap and freeze for up to 3 months. Remove the tray and let come to room temperature before serving.
To freeze individual brownies, completely wrap them (tightly) in plastic wrap and store in the freezer for up to 3 months. Remove and defrost before serving.
tips for crinkle top brownies
Resist the urge to skip the whisking – I do it all the time… I look at a recipe and I start cutting out steps. DON’T do that with this one or you’ll miss out on that beautiful crinkle top.
When are they fully cooked? – The toothpick trick doesn’t work for fudgy brownies. To know when your brownies are done, you’ll need to use your finger to gently poke the top of the brownies, if it bounces back they’re done. If it feels like your finger will sink through (like Jell-o) they aren’t done (bake for another 2 minutes).
How to cut brownies for a clean-cut – You won’t like this, but you need to wait until they cool for at least 30 minutes before cutting to get a clean cut. Don’t drag then knife across the brownies – just push the knife down and straight up.
Extra chocolate chips – I highly recommend adding that last 1/2 cup of chocolate chips into the batter at the end. This gives the most delicious texture and little chocolate chip surprises with each bite.
Serving Suggestions
Bake & take – My husband and I like to use this recipe as a date night called “bake and take” where we bake the brownies together then drive and take them to friends’ houses.
Holiday treat exchange
Bring to holiday parties
Christmas treat platter
A la Mode
What to add to homemade brownies to make them better
- Top with crumbled peanut butter cups
- Drizzle with peanut butter
- Top with sea salt
- Sprinkle powdered sugar on top
- Add walnuts or pecans to the batter
- Swirl the top of the batter with nutella, peanut butter, jam, or caramel
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more sweet treats
Chocolate Covered Graham Crackers
crinkle top brownies faq
Vigorously whisking the eggs for about 1 minute prior to adding the eggs into the batter will add enough air into them to give you a flakey top on the baked brownies.
You need to whisk the eggs prior to adding them into the batter to get a crispy top.
Yes, you can rebake undercooked brownies. Just be sure your oven is preheated to the correct temperature prior to putting your undercooked brownies back in.
A lower flour to fat ratio si the cause for sinking brownies. Whisking the eggs prior to adding them into the batter will add air for the flour to stabilize them.
Yes, brownies will firm up when they are cooled, however they should stay slightly fudgy.
To know when your fudgy brownies are done, you’ll need to use your finger to gently poke the top of the brownies, if it bounces back they’re done. If it feels like your finger will sink through (like Jell-o) they aren’t done (bake for another 2 minutes).
To achieve fudgy rather than cakey brownies you’ll want to make sure they are slightly undercooked (using the toothpick test), but not completely raw in the center. They should be gooey in the middle but not soupy.
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Related: Chocolate Chip Sugar Cookies
print the recipe – crinkle top brownies
Fudgy Crinkle Top Brownies
Ingredients
Method
- Preheat the oven to 350F and line an 8×8 glass baking dish with parchment paper (you could also grease the dish with coconut oil instead of using parchment paper).
- In a double boiler (or microwave) melt together the butter and 1 1/2 cups chocolate chips (you're saving 1/2 cup for later). Do this until smooth and all the butter and chocolate is melted. If you're using the microwave only heat in 30 second intervals and stir in between each interval.
- Turn the heat off, remove the bowl from the double boiler, and add both sugars, vanilla, and ground epsresso beans and stir.
- In a separate bowl, whisk then eggs vigorously for about 1 minute until tons of bubbles form on top. Seriously, whisk like crazy! Then add the eggs to the batter and stir well.
- Add the flour, baking powder and cocoa powder then stir until just combined.
- Fold in the last 1/2 cup of chocolate chips to the batter.
- Pour the batter into the prepared baking dish and bake for about 30 minutes. Note, the toothpick trick doesn't work for fudgy brownies. See tip below on how to tell when these are done.
Video
Notes
how to store crinkle top brownies
Wondering how to store your brownies? Here are two options for you (if you even have enough to store!).Room temperature
Once the brownies have cooled to room temperature, store them in an airtight container for up to 5 days. To serve, you can either heat up slightly in the microwave, or these are delicious without even heating! You might notice a crust has formed around the brownies after day 1 – that’s ok! They’re still gooey inside.Freezer
There are two ways to freeze crinkle top brownies. The first method is using a whole tray and the second is to wrap them individually. To freeze a whole tray of brownies, let them come to room temperature and do not cut. Cover the tray with plastic wrap and freeze for up to 3 months. Remove the tray and let come to room temperature before serving. To freeze individual brownies, completely wrap them (tightly) in plastic wrap and store in the freezer for up to 3 months. Remove and defrost before serving.tips for crinkle top brownies
Resist the urge to skip the whisking – I do it all the time… I look at a recipe and I start cutting out steps. DON’T do that with this one or you’ll miss out on that beautiful crinkle top. When are they fully cooked? – The toothpick trick doesn’t work for fudgy brownies. To know when your brownies are done, you’ll need to use your finger to gently poke the top of the brownies, if it bounces back they’re done. If it feels like your finger will sink through (like Jell-o) they aren’t done (bake for another 2 minutes). How to cut brownies for a clean-cut – You won’t like this, but you need to wait until they cool for at least 30 minutes before cutting to get a clean cut. Don’t drag then knife across the brownies – just push the knife down and straight up. Extra chocolate chips – I highly recommend adding that last 1/2 cup of chocolate chips into the batter at the end. This gives the most delicious texture and little chocolate chip surprises with each bite.About Me
I hope you love these brownies as much as we do! Let me know what you think below.