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Classic Crinkle Top Fudge Brownies

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  • Author: Elizabeth Buuck
  • 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.