Crinkle-Top Fudgy Brownies Step-by-step instructions

Before you start

Before starting, preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Measure out all ingredients and bring the eggs to room temperature if possible.

Have the butter, eggs, sugars, cocoa, flour, salt, and vanilla ready. The brownies bake for 30–35 minutes, so allow time for cooling before slicing.

Instructions

Browning and Whipping

1. 1Brown the butter
   Melt the butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns amber and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
   Look for The butter will foam and then turn a deep golden brown with browned bits at the bottom.
   Tip Watch closely so the butter doesn't burn; it should smell nutty, not bitter.
2. 2Whisk eggs and sugar
   In a large bowl, beat the eggs and light brown sugar with an electric mixer on medium-high speed for 5 minutes, until pale, thick, and ribbon-like when the beaters are lifted.
   Look for The mixture will be pale, frothy, and hold a ribbon that slowly dissolves on the surface.
   Tip Whipping the eggs and sugar for the full 5 minutes is key to the crackly top.
3. 3Add powdered sugar and vanilla
   Beat in the powdered sugar and vanilla extract until fully incorporated, scraping down the bowl as needed. The mixture will be thick and glossy.
   Look for The batter will be smooth and slightly thickened.
   Tip Make sure the powdered sugar is fully dissolved to avoid gritty brownies.
4. 4Add dry ingredients
   Gently fold in the cocoa powder, all-purpose flour, and kosher salt with a rubber spatula until just combined. Do not overmix.
   Look for The batter should be thick and glossy with no dry streaks.
   Tip Overmixing can make the brownies tough; stop as soon as the flour disappears.

The butter is browned when it smells nutty and has a deep amber color. The egg-sugar mixture should be pale, thick, and hold a ribbon for a few seconds when the beaters are lifted.

The batter after adding the powdered sugar will be glossy and smooth, ready for the dry ingredients.

Baking with Cracks

5. 5Pour into pan
   Pour the batter into a parchment-lined 8x8-inch baking pan and spread it into an even layer.
   Look for The batter will be thick and spread slowly.
   Tip Line the pan with parchment paper overhanging on two sides for easy lifting.
6. 6Bake the brownies
   Bake at 350°F (175°C) for 30–35 minutes, until the top is shiny with cracks and a toothpick inserted in the center comes out with a few moist crumbs.
   Look for The surface will develop paper-thin cracks and the edges will pull away slightly from the pan.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake; the center should remain fudgy, so check at 30 minutes.

During baking, the top will develop a shiny, crackly crust. The edges will be set and slightly pulled away, while the center may still look soft. The kitchen will smell intensely chocolatey and nutty. Insert a toothpick to check for moist crumbs, indicating the brownies are done.

Cooling and Slicing

7. 7Cool and slice
   Let the brownies cool in the pan on a rack for 10 minutes, then lift them out using the parchment and transfer to a cutting board. Slice into squares with a warm chef knife.
   Look for The brownies will be set but still moist in the center.
   Tip Use a warm knife for clean slices; wipe the blade between cuts.

After cooling for 10 minutes, the brownies will have set enough to slice cleanly. The top should be crisp and crackly, while the center is moist and fudgy. Use a warm knife for clean cuts and wipe the blade between slices to keep the edges neat.

Common mistakes

One common mistake is overmixing the batter after adding the flour, which can develop gluten and make the brownies tough. Another is overbaking, which dries out the center and ruins the fudgy texture.

Avoid opening the oven door too early, as the temperature fluctuation can prevent the crinkle top from forming. Use a timer and check at the minimum time to ensure perfect results.

How to tell it’s done

The brownies are done when the top is shiny and covered with thin cracks, and the edges have pulled away slightly from the pan. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

The internal temperature of the eggs reaches 160°F (71°C) to ensure food safety. Cool for 10 minutes before slicing to let the center set.

• Egg dishes: 160°F (71°C) in the thickest part