These are the best rich, fudgy classic crinkle-top brownies. They’re simple to make with a handful of pantry staples, bake in 30 minutes, and work perfectly on their own or as a base for endless brownie variations.
What makes these crinkle top brownies the BEST?
- Easy recipe. With just a few ingredients and no mixer required, the batter comes together quickly and bakes in about 30 minutes—rich, fudgy brownies in under an hour.
- Adaptable. Use this as a base to create variations: swirl in peanut butter, Nutella, or cheesecake batter; top with M&Ms, chopped candy, or cookies; or bake in a skillet for a more rustic presentation.
- Classic texture. These brownies are thick, fudgy, and have that signature paper-thin, crinkly top that makes them irresistible.
Ingredients
- Salted butter. Using salted butter helps balance the sweetness; a little salt improves the overall flavor.
- Eggs and an extra egg white. There are no chemical leaveners in this recipe—air incorporated into the eggs and extra egg white during vigorous whisking provides lift and creates the delicate crackly top.
- Melted semi-sweet chocolate and Dutch-process cocoa. The combination gives a classic brownie profile that’s neither cakey nor overly gooey—just perfectly fudgy.
How to make crinkle-top brownies
Preheat the oven to 350°F and line an 8-inch square pan with parchment paper. Melt the butter in a small bowl. Pour the hot butter over the chocolate chips, let sit for one minute, then whisk until smooth. If needed, warm in 20-second bursts in the microwave until fully melted. Let the chocolate mixture cool slightly.
In a large bowl, combine the granulated sugar, whole eggs, the extra egg white, and vanilla. Whisk vigorously for about 3 minutes until the mixture is pale and silky—this step traps air that helps create the crackly top. While whisking continuously, slowly add the warm chocolate-butter mixture until fully incorporated. Gently fold in the flour, cocoa powder, and salt with a rubber spatula, mixing just until combined to avoid deflating the eggs.
Pour the batter into the prepared pan and bake at 350°F for 30 minutes. Allow the brownies to cool enough to lift from the pan before slicing. For cleaner slices, chill the brownies in the refrigerator for 30 minutes, then cut into 16 squares, wiping the knife between cuts. Serve chilled (delicious) or warm—heat individual squares in the microwave for 10–15 seconds if you prefer them warm.
Crinkle top brownie FAQs
- Can I make these gluten-free? While not tested by me, a 1:1 gluten-free flour blend (from reputable brands) should work as a direct substitute for all-purpose flour.
- Can I use a 9×9 pan? Yes. Using a 9-inch pan will yield slightly thinner brownies; reduce the bake time to about 25 minutes and watch for doneness.
- How should I store them? Store brownies in an airtight container in the refrigerator for up to a week. They’re excellent chilled, or warm individual pieces briefly in the microwave.
- Do I have to use semi-sweet chocolate? Semi-sweet provides the classic balance for this recipe, but you can use darker chocolate (72% or similar) for a more intense flavor.
- Is Dutch-process cocoa required? The recipe works with either Dutch-process or natural cocoa, though the texture and flavor differ slightly. Dutch-process is my preference for this version.
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
Description
Classic rich and fudgy brownies with a paper-thin crinkly crust, ready in just 30 minutes.
Ingredients
- 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 large 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
Instructions
- Preheat the oven to 350°F and line an 8-inch square pan with parchment paper.
- Melt the butter, then pour it over the chocolate chips and let sit for one minute.
- Whisk until the chocolate and butter are smooth. If necessary, microwave in 20-second intervals until fully melted. Set aside to cool slightly.
- In a large bowl, whisk the sugar, eggs, extra egg white, and vanilla for about 3 minutes until pale and silky.
- While whisking, slowly stream in the warm chocolate-butter mixture until combined.
- Fold in the flour, cocoa powder, and salt gently until just combined.
- Pour the batter into the prepared pan and bake for 30 minutes at 350°F.
- Allow to cool, then remove from the pan and slice.
Tip: Chill the pan for 30 minutes before cutting into 16 squares for cleaner slices, wiping the knife between cuts. Serve chilled or warmed briefly in the microwave.
Notes
- Store brownies in an airtight container in the refrigerator for up to a week.
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