There’s nothing that screams indulgent dessert quite like a super thick and fudgy crinkle top brownie. I have tested so many brownie recipes through the years. My husband Mike is very much a brownie snob. He’s so picky about brownies – which I blame on his aunt. She brings brownies to Christmas every year and according to literally everyone – they’re the best.
I’ve asked her for the recipe several times, but she SWEARS it’s a boxed mix. I’m on the fence about whether or not I believe her. Anyway the competitive baker in me has been on a quest to create a recipe that is deemed “better than Aunt Suzann’s” for a decade now. If you ask me, these are it. But Mike thinks they’re too fudgy. Is that even a thing? So my quest continues, but I had to share these because they’re just too good to keep to myself.
Ingredients for making the best fudgy brownies
- Butter. Using high quality butter is one sure fire way to make sure your brownies taste amazing. Brownies really don’t have that many ingredients, so making sure the ingredients you’re reaching for are the best quality will make a big difference. My favorite, as always, is Kerrygold.
- Sugar. These brownies have quite a bit of sugar. BUT keep in mind that they are extra thick. You can also bake these in a larger pan – a 9X13 – so that’s they’re a bit thinner and have a little less sugar per brownie. The sugar is going to help create that shiny crackly top we all love and also keep the brownies soft and moist in the middle.
- Chocolate. There’s already a lot of sugar in the batter, so mostly dark plus a little semi sweet chocolate will do the trick. Just like the butter, quality matters here. I used a combo of Lily’s chocolate and Ghirardelli.
- Eggs. Lots of eggs plus extra egg yolks. The extra yolks are going to contribute to the fudgy and chewy factor, and the whites will help the brownies rise since we aren’t using any leavening agents in this recipe.
How to Make Thick Fudgy Brownies
First, gather all of your ingredients. I recommend doing this any time you bake. Simply because if you’re prepared and have everything ready to go, the whole process goes more smoothly and is more enjoyable. Preheat the oven to 350 and line a 9X9 pan with parchment.
Once you’ve gathered your ingredients, melt the butter and chocolate together. You can do this in 30 second increments in the microwave or in a glass bowl over a saucepan with an inch or two of water over medium heat. This allows the chocolate to melt gently and helps prevent the chocolate from seizing up on you. For this recipe, I used a combination of Lily’s Dark Chocolate Chips and Ghirardelli Semi Sweet chips. Once the chocolate is melted and completely smooth, set aside to cool slightly.
Next, in the bowl of a stand mixer, whisk the eggs, yolks, and sugar on medium speed for 5 minutes. The mixture will become a pale yellow color and light and fluffy in texture. This helps make the brownies thick and fudgy by incorporating air into the batter since we aren’t using any leavening agents in this recipe. After the 5 minutes, add vanilla, turn the mixer to low, and slowly start pouring the melted chocolate into the mixer. Mix until incorporated.
Next, add in the flour, cocoa powder, salt, and espresso powder and gently fold until combined. Pour the batter into a 9X9 pan lined with parchment paper. I always like to leave a bit of an overhang so that once the brownies are cooled, I can use the parchment to lift them out of the pan to slice. Bake at 350 for 40-45 minutes. Allow to cool in pan. *This will result in VERY thick brownies. If you want them a bit thinner, go ahead and bake them in a 9X13 for 30-35 minutes.
Once the brownies are cooled, lift them out of the pan onto a cutting board. Using a large knife, cut the brownies into 16 equal squares. To get super clean slices, wipe off the knife between each cut. Dust with powdered sugar or sprinkle with flaky salt and enjoy.
Tools and equipment
- Stand Mixer. I use a stand mixer to whip the eggs and sugar. You want to really whip them good and incorporate a lot of air. This helps the brownies rise as well and helps get the shiny crackly top. You absolutely can still do this with a hand mixer or with a whisk by hand. Your arm will definitely get a workout though so don’t say I didn’t warn ya!
- Whisk Attachment. If you are going to use a stand mixer, be sure to reach for the whisk attachment, not the paddle.
- Baking Pan. I bake these in a 9X9 pan for super thick brownies, but you can also bake them in a 9X13 (adjust the baking time to 30-35 min) for brownies that are a bit thinner.
Thick and fudgy easy-to-make brownies, baked up in less than an hour.
- 1 1/2 C (3 Sticks) Unsalted Butter, cut into cubes
- 2 1/2 C (425g) Dark or Semi-Sweet Chocolate Chips
- 1 1/2 C (210g) AP Flour
- 1 C (115g) Dutch Process Cocoa Powder
- 1 1/2 tsp Salt
- 4 Lg Eggs, + 2 Yolks, at room temperature
- 3 C (620g) Granulated Sugar
- 2 tsp Vanilla Extract
- 1 TBSP Espresso Powder (optional)
- Preheat the oven to 350 and line a 9X9 pan with parchment paper.
- Melt the butter and chocolate over a double boiler. (Or glass bowl over a saucepan with an inch or two of water.) Let cool slightly.
- Whisk together the dry ingredients, flour, cocoa powder, salt, and espresso if using. Set aside.
- In the bowl of a stand mixer with the whisk attachment, whisk the eggs, yolks, and sugar for 3 minutes until a pale yellow color.
- With mixer on low, slowly pour in the melted chocolate. Mix to combine.
- Add the vanilla and mix to combine.
- Fold in the dry ingredients. Don’t over mix.
- Pour batter into the prepared 9X9 pan. Bake for 40-45 minutes. Let cool in pan.
- Lift brownies out of the pan, top with flaky salt or a dusting of powdered sugar, slice and enjoy!
*For thinner brownies, bake in a 9X13″ pan for 30-35 minutes.
Keywords: easy brownies, best brownies, fudgy brownies, thick brownies
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