Crinkle-Top Fudgy Brownies Tips, FAQ & printable recipe

Tips for success

For the best crinkle top, make sure to whip the eggs and brown sugar for the full five minutes. This creates the airy ribbon that forms the crust.

Also, use an accurate oven thermometer to ensure the oven is at the correct temperature; an oven that runs hot can cause the top to crack too early and the center to be underdone.

When browning the butter, keep a close eye on it as it can go from golden to burnt quickly. The butter will foam, then subside, and the milk solids will turn brown.

Remove it from the heat as soon as it smells nutty and has an amber color. Let it cool slightly before adding to the egg mixture to avoid scrambling the eggs.

Variations

• Chocolate Chip Brownies: Fold in 1 cup of chocolate chips or chunks before pouring into the pan. The melted pockets of chocolate add extra richness and texture, making each bite even more indulgent.
• Espresso Brownies: Add 1 tablespoon of instant espresso powder to the cocoa and flour mixture. The coffee flavor enhances the chocolate without making the brownies taste like coffee, adding depth and complexity.
• Peppermint Brownies: Add 1/2 teaspoon of peppermint extract along with the vanilla. For a festive touch, top the cooled brownies with crushed candy canes. The minty freshness contrasts beautifully with the rich chocolate.
• Salted Caramel Brownies: Swirl 1/2 cup of caramel sauce into the batter before baking and sprinkle with flaky sea salt after baking. The salty-sweet combination is irresistible, and the caramel creates gooey pockets throughout.

Storage and make-ahead

Fridge

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezer

Wrap individual brownies in plastic wrap and place in a freezer bag for up to 3 months.

Reheat

To reheat, place a brownie on a microwave-safe plate and heat for 10-15 seconds, or warm in a 300°F oven for 5 minutes.

Store the brownies in an airtight container at room temperature for up to 3 days. They will stay moist and the top will remain crisp.

If the weather is humid, the top may soften slightly, but they are still delicious. For longer storage, freeze the brownies in a single layer in a freezer-safe container for up to 3 months.

The brownies can be made up to 2 days ahead and stored in an airtight container. They actually improve after a day as the flavors meld. You can also prepare the dry ingredients (cocoa, flour, salt) in advance and store them in a sealed bag, then assemble the batter when ready to bake.

Serving ideas

Serve the brownies slightly warm for the most indulgent experience, when the center is soft and the crust is crisp. They are perfect on their own or with a scoop of vanilla ice cream.

For an extra touch, dust with a little powdered sugar or drizzle with chocolate sauce, though they are delicious plain.

These brownies are ideal for parties, bake sales, or a simple weeknight treat. Cut them into small squares for a bite-sized dessert or larger ones for a generous serving. They pair wonderfully with coffee or milk. The contrast of the crackly top and the fudgy center makes every bite memorable.

Frequently asked questions

Recipe card

Crinkle-Top Fudgy Brownies

Prep 15 minCook 35 minRest 10 minTotal 1 hServes 16

Ingredients

• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup light brown sugar
• 1 3/4 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt
• 1 tsp vanilla extract

Instructions

1. 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.
2. 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.
3. Beat in the powdered sugar and vanilla extract until fully incorporated, scraping down the bowl as needed. The mixture will be thick and glossy.
4. Gently fold in the cocoa powder, all-purpose flour, and kosher salt with a rubber spatula until just combined. Do not overmix.
5. Pour the batter into a parchment-lined 8x8-inch baking pan and spread it into an even layer.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

35 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.