These are THE BEST rich, fudgy, classic crinkle top brownies! They’re easy to make, only require a few pantry staples, and are perfect as is, but can be adapted and used as a base recipe for all sorts of brownie desserts.
What makes these crinkle top brownies the BEST?
- Easy Recipe. This recipe comes together with just a few ingredients, doesn’t require a mixer, and bakes in 30 minutes. That means rich fudgy brownies in under an hour.
- Adaptable. Use this recipe as a base to make your own brownie dessert creations. Swirl in peanut butter, Nutella, or cookie butter. Top them with M&Ms or chopped up peanut butter cups. Bake it in a skillet topped with Oreos or swirled with cheesecake batter etc…
- Classic. This recipe is as classic as it gets when it comes to brownies. Thick, rich, fudgy, with that perfect crinkly paper thin top.
- Salted Butter. I almost always use salted butter when baking because it balances out the sweetness. Don’t be afraid of salt!
- Eggs & 1 Egg White. These crinkle top brownies don’t use any leaveners (like baking soda) to help them rise, and completely rely on the eggs and egg white. You want to whip the eggs with the sugar for a long time to incorporate air to help them rise. This is also what creates that paper thin crackly top.
- Melted Semi Sweet Chocolate & Dutch Process Cocoa Powder. The combination of both results in the perfect brownie texture that’s not too cakey and not too fudgy. (is “too fudgy” even a thing? I think not.)
How to Make Crinkle Top Brownies
Preheat the oven to 350 and line an 8 inch square pan with parchment paper. In a small bowl, melt the butter. Pour the melted butter onto the chocolate chips and let sit for 1 minute, then whisk until smooth. If the chocolate doesn’t melt completely, microwave in 20 second increments until it’s fully melted and smooth. Set aside to cool slightly. In a large mixing bowl, add the sugar, eggs, egg white, and vanilla. Whisk for 3 minutes to incorporate lots of air. The mixture should become pale in color and silky.
While continuing to whisk quickly so the eggs don’t scramble, slowly pour in the butter/melted chocolate mixture and whisk until fully combined. Use a rubber spatula to fold in the flour, cocoa powder, and salt. Be gentle as to not deflate to egg whites and mix until just combined. Pour the batter into the prepared pan and bake at 350 for 30 minutes. Let cool enough to lift our of the pan, slice, and serve.
For easy slicing, chill the brownies in the fridge for 30 minutes, the slice into 16 squares making sure to wipe off the knife between cuts. Serve the brownies chilled (actually so delish!) or pop them in the microwave for 10-15 seconds if you prefer them warm!
Crinkle Top Brownie FAQs
- Can I make these brownies gluten free? I haven’t tested it myself, but there should be no problem swapping out the all purpose flour for a 1 to 1 gluten free flour replacement like the one from Bob’s Redmill or King Arthur Baking.
- Can I make these in a 9X9 pan. Yes. I prefer to use an 8 inch square pan, but you can use a 9″. The brownies will be a bit thinner and will only need to bake for about 25 minutes.
- How do I store them? Brownies will keep in an airtight container in the fridge for up to a week. They’re actually delicious chilled, or you can microwave them for 10-15 seconds and serve warm.
- Do I have to use semi sweet chocolate? I think that the semi sweet chips give these brownies the most classic flavor, especially when paired with the dutch process cocoa powder. However, if you like a darker chocolate flavor, a 72% chocolate would work well!
- Do I have to use Dutch Process Cocoa Powder? In most cases, you should use whichever type of cocoa powder that a recipe specifies. However, I have tested this recipe with both Dutch Process and regular cocoa powder and they have turned out great with both. I just prefer the Dutch Process.
Classic Crinkle Top Fudge Brownies
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 16 Brownies 1x
Classic rich and fudgy brownies with that perfect crinkly paper thin crust baked in just 30 minutes.
- 3/4 C (170 g) Salted Butter
- 1 1/4 C (200 g) Semi Sweet Chocolate Chips
- 1 1/2 C (310 g) Granulated Sugar
- 3 Lg Eggs + 1 Egg White, at room temperature
- 1 tsp Pure Vanilla Extract
- 3/4 C (95 g)All Purpose Flour
- 1/2 C (60 g) Dutch Process Cocoa Powder
- 1/4 tsp Salt
- Preheat the oven to 350 and line an 8 inch square pan with parchment paper.
- Melt the butter, then pour the hot butter over the chocolate chips and let sit for 1 minute.
- Whisk the butter and chocolate until fully melted and smooth. If needed, microwave in 20 second increments until completely melted. Set aside.
- In a large mixing bowl, whisk the sugar, eggs, egg whites, and vanilla for 3 minutes, or until the mixture is silky and pale in color.
- While continuing to whisk, slowly pour in the warm melted chocolate/butter mixture.
- Fold in the flour, cocoa powder, and salt until just combined.
- Pour brownie batter into the prepared pan and bake for 30 minutes.
- Allow to cool, then serve.
*For easy slicing, chill the brownies for 30 minutes, then slice into 16 squares wiping off the knife between cuts.
- brownies will keep in the fridge in an airtight container for up to a week.
Keywords: crinkle top brownies, crackle top brownies, crinkle brownies, fudge brownies
If you loved this recipe for my Classic Crinkle Top Brownies, be sure to leave a star rating and review below and tag @buuckfarmsbakery on TikTok and Instagram. To save this recipe for later, click on the Pinterest icon on the recipe card above, or on any of the images throughout this post.
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