You absolutely NEED these crinkle top brownies in your life. They’re so rich, fudgy, and chocolatey with the most perfect shiny top. Skip the box mix, because these brownies are just as easy and taste 100x better!
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WHAT ARE CRINKLE TOP BROWNIES?
What are they? Only the BEST brownies ever! These crinkle top brownies are so rich and fudgy with an overload of chocolate flavor.
Everyone needs a delicious, easy brownie recipe that they can whip up at the drop of a hat. While most people turn to box mix, you can break out this recipe and have the most incredible dessert in under an hour.
These gooey, fudgy brownies have that Pinterest Worthy shiny top that everyone wants, but the actual recipe couldn’t be easier. This one-pot treat is made with 6 main ingredients and bakes in under 30 minutes. It’s the absolute best dessert you can make and one that everyone will love.
THE SECRET TO THAT PERFECT CRINKLE TOP
The secret to attaining that quintessential shiny, crinkle top is to really beat the sugar and eggs once they’re added to the butter. By beating them you’re going to whip air into the brownie batter so when they bake you’ll get that enviable shiny top everyone wants.
WHAT YOU NEED TO MAKE CRINKLE TOP BROWNIES
- Butter- I use salted butter every time I bake
- Chocolate Chips- My favorite brand to use is Nestle Semi-Sweet Chocolate Morsels
- Sugar- Regular white sugar works the best
- Eggs- Unless a recipe states otherwise, you always want to use large eggs
- Vanilla- You absolutely need to add vanilla! It totally enhances the rich flavor of the chocolate
- Flour- You only need a little bit to hold the structure of the brownies, but make sure it’s a good quality. My favorite all purpose flour is King Arthur’s
- Cocoa Powder- Again, you only need a little bit, but quality is important for the best flavor. I’ve found that Hershey’s is really good and also pretty accessible
- Salt- This is an important ingredient to balance out all the sweetness
HOW TO MAKE FUDGY CRINKLE TOP BROWNIES
- Preheat your oven to 350 degrees F and spray an 8x8 inch square baking pan with non-stick cooking spray
- In a medium sized pot over medium- low heat, add your butter and let it melt completely
- While butter is melting, whisk together flour, cocoa powder, and salt in a medium sized bowl and set aside
- Once the butter is melted, turn off the heat and add ¾ cup of chocolate chips into it. Stir that until it is smooth and silky
- When the chocolate chips are all melted, add the sugar, eggs, and vanilla directly into the pot and beat vigorously with a wooden spoon or whisk for 1-2 minutes
- Next, pour in the dry ingredients you set aside and add an additional ¼ cup chocolate chips. Stir until JUST combined and there are no traces of flour left
- Pour the warm brownie batter into your prepared pan and use a spatula to spread it out into an even layer
- Bake in preheated oven for 27-29 minutes, or until a toothpick inserted into the center comes out with moist crumbs
- Carefully pull your crinkle top brownies out of the oven and let them cool completely before cutting them into squares
HOW DO I KNOW WHEN MY BROWNIES ARE DONE?
Absolutely no one likes a dry, overcooked brownie, so in order to prevent that, I have a little hack for you! Follow this trick and you’ll never overcook another batch of brownies again.
Brownie Doneness Scale:
- Toothpick comes out with batter: Your brownies are not done yet, add another 2-3 minutes
- Toothpick comes out completely clean: Uh oh! Brownies are overdone, take out immediately
- Toothpick comes out with moist crumbs: Brownies are perfectly cooked! Take out and enjoy your perfectly fudgy treat
It’s important to note that the residual heat will continue to cook these. That’s why you want to take the brownies out when there’s still moist crumbs because by the time they cool they will be perfectly set, yet still gooey and fudgy.
EXPERT TIPS
- Use good quality chocolate chips
- Vigorously beat the eggs and sugar into the butter mixture
- Don’t overmix the dry ingredients
- Pour brownie batter into prepared pan when it is still warm, don’t let your batter sit and cool off before baking
- Crinkle top brownies are done when a toothpick comes out with moist crumbs
- Let them cool completely before cutting with a disposable, serrated knife
HOW TO STORE AND FREEZE
You can store any leftovers in an airtight container at room temperature for 3-4 days.
If you’d rather freeze them, take a fully cooled brownie, wrap it in plastic wrap, then a layer of aluminum foil, and place into a freezer safe bag. These will stay good for up to three months.
When you’re ready to eat, let it thaw overnight and I suggest microwaving it for 20-30 seconds to get back that rich texture.
If you’re looking for a small-batch brownie recipe try these dairy free ones! That way you won’t even have to worry about storing leftovers 😉
FAQs
Are there leavening agents in brownies?
No, there aren’t. By not having any leavening agents the brownies only rely on eggs for the rise and will yield a gooier, more fudgy dessert instead of one resembling chocolate cake.
Why don’t my brownies have a shiny top?
If you’re missing that iconic shiny top, chances are you didn’t beat the eggs and sugar long enough. Not to worry, they will still taste amazing, and now you have an excuse to bake another batch!
What’s the best way to cleanly cut brownies?
Ok, I have the BEST trick for cleanly cutting brownies! Use a plastic, disposable serrated knife! It sounds a little weird, but I started using this trick a few months ago and have NEVER looked back!
Did you make my incredibly fudgy crinkle top brownies? If so, I would greatly appreciate you leaving a comment and star rating down below. Additionally, follow me on Instagram and tag me if you make these or any other of my easy dessert recipes!
PrintThe Best Fudgy Brownies
The absolute BEST fudgy brownies around! This recipe is so simple, made in one pot, and yields the most amazing, rich, decadent, chocolate loaded, fudgy brownies. If you're looking to indulge a bit, this is the recipe to bake!
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 16 Brownies 1x
- Category: dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 Stick of Butter
- 1 cup Chocolate Chips- divided
- 1 ¼ cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla Extract
- 1 cup All Purpose Flour
- ¼ cup Unsweetened Cocoa Powder
- ¼ teaspoon Kosher Salt
Instructions
- Preheat your oven to 350 degrees F and spray an 8x8 inch square baking pan with non-stick cooking spray
- In a medium sized pot over medium- low heat, add your butter and let it melt completely
- While butter is melting, whisk together flour, cocoa powder, and salt in a medium sized bowl and set aside
- Once the butter is melted, turn off the heat and add ¾ cup of chocolate chips into it. Stir that until it is smooth and silky
- When the chocolate chips are all melted, add the sugar, eggs, and vanilla directly into the pot and beat vigorously with a wooden spoon or whisk for 1-2 minutes
- Next, pour in the dry ingredients you set aside and add an additional ¼ cup chocolate chips. Stir until JUST combined and there are no traces of flour left
- Pour the warm brownie batter into your prepared pan and use a spatula to spread it out into an even layer
- Bake in preheated oven for 27-29 minutes, or until a toothpick inserted into the center comes out with moist crumbs
- Carefully pull your crinkle top brownies out of the oven and let them cool completely before cutting them into squares
Notes
- Use good quality chocolate chips
- Vigorously beat the eggs and sugar into the butter mixture
- Don’t overmix the dry ingredients
- Pour brownie batter into prepared pan when it is still warm, don’t let your batter sit and cool off before baking
- Crinkle top brownies are done when a toothpick comes out with moist crumbs
- Let them cool completely before cutting with a disposable, serrated knife
- Store leftovers in an airtight container at room temperature for 3-4 days
Keywords: fudgy crinkle top brownies, brownies with crinkle top, brownies with shiny top
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