Ultimate crinkle brownies are the epitome of rich, fudgy brownies. These chocolate-forward brownies rely on melted chocolate, unsweetened cocoa, and an extra egg yolk to produce an intensely fudgy interior and a glossy, crinkly top. If you enjoy a from-scratch brownie, this reader-favorite recipe delivers every time. Yields 12 to 16 brownies.
With their shiny crinkle tops and deep chocolate flavor, these homemade brownies taste even better than boxed mixes—only made from scratch. The batter comes together in about 15 minutes, and the finished brownies pair perfectly with a glass of milk or a scoop of ice cream.
Love homemade brownies? Try cocoa powder brownies, triple chocolate brownies, or brown butter brownies for more decadent options.
Success Tips for Crinkle Top Brownies
Prep ahead: Line the pan with parchment and measure ingredients before you begin. You’ll want to work quickly so the batter remains warm—this helps form the signature crinkled surface.
Use quality chocolate: The recipe uses 6 ounces of semisweet chocolate plus cocoa powder. Good baking chocolate produces a richer, smoother batter; Dutch-process cocoa gives extra depth of flavor.
Add chocolate chips: Fold in 1 cup of semisweet chips or chunks after combining the batter. The added sugar from the chips contributes to the glossy, crinkly top.
Don’t overbake: For a fudgy texture, remove the brownies when the top is set but a toothpick in the center still has a few moist crumbs. The internal temperature should reach about 180°F when fully baked.
More favorite brownie recipes:
- Fudgy Homemade Turtle Brownies
- Peanut Butter Cup Brownies
- Cream Cheese Brownies
Extra Fudgy Crinkle Top Brownies
5 from 37 reviews
- Author: Laura Kasavan
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 to 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These ultimate crinkle brownies are a reliable, from-scratch brownie that produces a glossy, crinkly top and an ultra-fudgy center. The combination of melted chocolate, cocoa powder, and an extra yolk creates a dense, rich texture that tastes like the best version of chocolate brownies.
Ingredients
Brownies
- 3/4 cup (105 g) all-purpose flour
- 1/4 cup (24 g) Dutch-process unsweetened cocoa, sifted
- 1/4 teaspoon (1.5 g) salt
- 1/2 cup (112 g) unsalted butter, cubed
- 6 ounces (168 g) semisweet chocolate, finely chopped
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (92 g) lightly packed light brown sugar
- 2 large eggs (100 g), at room temperature
- 1 large egg yolk (18 g), at room temperature
- 1 1/2 teaspoons (6 g) vanilla extract
- 1 cup (170 g) semisweet chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving an overhang to lift the brownies out after baking.
- Make the chocolate base: Whisk together the flour, cocoa, and salt. In a double boiler or heatproof bowl set over simmering water, melt the butter and chopped semisweet chocolate, stirring until smooth and fully combined.
- Remove the chocolate mixture from the heat and whisk in the granulated and brown sugars until smooth. Whisk in the eggs and additional yolk one at a time until fully incorporated, then whisk in the vanilla.
- Fold the dry flour mixture into the wet chocolate mixture just until no streaks remain. Gently fold in the chocolate chips or chunks.
- Pour the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan once on the counter to release any large air bubbles.
- Bake for 25 to 26 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. If using a thermometer, the internal temperature should be about 180°F.
- Cool completely on a wire rack. Use the parchment overhang to lift the brownies from the pan, transfer to a cutting board, and slice into squares with a sharp knife. Store leftovers in an airtight container at room temperature.
Equipment
Mixing bowls
8-inch square baking pan (lined with parchment)
Notes
Unsweetened cocoa: Dutch-process cocoa provides a deeper chocolate flavor, but natural cocoa can be used if preferred; flavor and color will differ slightly.
Freeze brownies: Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw wrapped in the refrigerator overnight, then bring to room temperature before serving to avoid condensation on the surface.
To make a larger batch: Use a 9×13-inch pan lined with parchment. For that size, use 3 large eggs and 2 large egg yolks; double all other ingredients. Bake for about 26 to 28 minutes, or until just set with a few moist crumbs on a toothpick.