Easy Crinkle Top Brownies

Rich and decadent, these crinkle top brownies from scratch are the best. Everyone needs a good homemade brownie recipe up their sleeve. You’ll never buy a box mix again!

Reader Taalia says,” I just made these today! Have tried gazillions of recipes….but this is remarkable! It will be a house favorite!”

Why you will love this classic brownie recipe

• Fudgy texture and gorgeous crinkly tops. These brownies are dense with a rich chocolate taste. They have a great fudgy middle and a perfect shiny top.
• Simple ingredients – These fudgy brownies use pantry staples. They’re very chocolatey, with rich flavor. We are doubling up on chocolate flavor with both semi-sweet or dark chocolate and cocoa powder.
• You could make brown butter brownies, orange chocolate brownies or triple chocolate brownies to make them even more flavorful
• Leftover brownie pieces and be chopped and used in this black forest ice cream.

Equipment

You’ll need an 8×8-inch pan for these homemade brownies. I prefer a metal pan to bake these brownies. It cooks evenly and gives nice straight edges.

This recipe is written using grams as the primary measurement. US cup equivalents are also included if you don’t have a kitchen scale. I whisk the batter by hand, but you can use an electric hand mixer too.

Method

1. Preheat an oven to 350°F (180°C) and line an 8×8 inch pan or with parchment paper.
2. In a saucepan or a microwavable bowl, melt butter and chopped chocolate. Heat it on low heat and stir with a wooden spoon or rubber spatula until it’s all melted and combined. Alternatively, place it in the microwave and melt it together in 20-second increments, stirring each time.
3. Once it’s all melted, stir through the sugars while the mixture is still hot.

1. Crack the eggs into a separate small mixing bowl first to avoid getting shells into the chocolate mixture. Beat in the eggs, one at a time, for around 1 minute until well combined, followed by the salt and vanilla extract.
2. Sift cocoa powder and flour into the chocolate mixture and whisk it well to combine it into a glossy chocolate batter. Pour the brownie batter into the prepared pan.

1. Bake the brownies for 28-32 minutes until a knife or skewer inserted into the pan comes out fairly clean with a few moist crumbs still sticking to it. There should be no wet batter left but the brownie should still be moist.

The baking time will depend on your oven or square baking pan used. Take care not to overcook them or the texture of the brownies won’t be fudgy.

Leave the brownies in the pan to cool down completely on a wire rack before lifting and slicing them from the pan. Store any leftover brownies, at room temperature or in the fridge in an airtight container for up to a week.

Icing chocolate brownies

These brownies can be iced too with brownie icing, to make them even more of a treat.

Brownie FAQS

Related recipesPeppermint Chocolate Marshmallows

If you loved these crinkle top brownies, you might like these chocolate recipes too!

• Coffee Chocolate Mousse
• Chocolate Peppermint Cheesecake Cookies
• Rich Double Chocolate Banana Bread
• Chewy Brown Butter Chocolate Chip Bars

Crinkle Top Brownies

Elien Lewis

Thick, rich, and super fudgy, these crinkle-top brownies are so simple to make from scratch.

4.97 from 51 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Brownies and Bars

Cuisine American

Servings 16

Calories 245 kcal

Equipment

• Greater Goods Gray Food Scale
• USA Pan Bakeware Square Cake Pan, 8 inch

Ingredients

 

MetricUS Customary

 

1x2x3x

• 113 g butter, salted or unsalted
• 85 g semisweet chocolate
• 150 g granulated sugar
• 50 g soft brown sugar
• 1 tsp vanilla paste or extract
• 2 large eggs
• 30 g unsweetened cocoa powder
• 63 g all-purpose flour
• 1/4 tsp salt

Instructions

 

• Preheat an oven to 350°F (180°C) and grease or line an 8×8 inch square pan with parchment paper.
• In a saucepan, combine the butter and the chocolate and heat it on low-medium heat until it's all melted and combined. Take the pan off the heat, then stir through the sugars while it's still hot.
• Whisk in the eggs, one at a time, for at least a minute, followed by the salt and vanilla extract.
• Sift in the cocoa and the flour and stir it well to combine it into a glossy chocolate batter. Pour the batter into the prepared tin.
• Bake the brownies for around 28-32 minutes until a knife inserted into the pan comes out fairly clean with a few moist crumbs sticking to it. No wet batter should be left, but the brownie should still be moist. Take care not to overcook the brownies.
• Leave the brownies to cool down entirely before lifting and slicing them from the pan. Store any leftover brownies covered at room temperature for up to a week.

Notes

Measuring – This recipe is written using grams as the main measurement. US cup equivalents are also included if you don’t have a scale. Take note that US cup sizes are smaller than metric cup sizes.

Freezing – Tightly wrap and freeze the brownie slab or portion it up first. Let it thaw at room temperature or overnight in the fridge. If you like a warm brownie, pop it in the microwave for 15-20 seconds, once thawed, to lightly heat it.

Chocolate – Choose good quality chocolate, one with cocoa butter (don’t use compound chocolate which uses vegetable oils.)

Other brownie flavors – You could make brown butter brownies, orange chocolate brownies or triple chocolate brownies too!

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 56mgSodium: 91mgFiber: 1gSugar: 26g

Keyword brownies recipe, crinkle top brownies, homemade brownies

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