Crinkle Top Fudgy Brownies with Browned Butter Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a chef's knife and wipe it clean with a damp paper towel between cuts.

Warm the knife under hot water and dry it before slicing — the heat helps the blade glide through the fudgy center without dragging. If the brownies are too soft, chill them for 30 minutes before slicing.

To enhance the chocolate flavor, add a teaspoon of instant espresso powder to the dry ingredients — it does not make them taste like coffee, just deeper chocolate.

For extra texture, fold in a handful of chocolate chips or chopped nuts just before baking. The brownies are best enjoyed the same day, but they also freeze beautifully.

Variations

• Add chocolate chips: Fold 1 cup of semisweet chocolate chips into the batter just before pouring into the pan. They melt into gooey pockets that complement the fudgy texture.
• Add toasted nuts: Fold 1 cup of toasted walnuts or pecans into the batter. The crunch provides a nice contrast to the dense, moist crumb.
• Peppermint twist: Add 1/2 teaspoon of peppermint extract along with the vanilla. Top with crushed peppermint candies after baking for a festive touch.
• Espresso boost: Add 1 teaspoon of instant espresso powder to the dry ingredients. It deepens the chocolate flavor without adding a coffee taste.

Storage and make-ahead

Fridge

Refrigerate in an airtight container for up to 5 days. Let come to room temperature before serving for the best fudgy texture.

Freezer

Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature for 1 hour before serving.

Reheat

For a warm treat, microwave a brownie for 10-15 seconds until just heated through. Do not overheat or the chocolate will melt too much.

Store the brownies in an airtight container at room temperature for up to 4 days. They will stay moist and fudgy.

If the weather is warm, you can refrigerate them, but bring them to room temperature before serving for the best texture. Layer them with parchment paper to prevent sticking.

The brownies can be baked a day or two ahead and kept in an airtight container. They actually improve after a day as the flavors meld.

You can also freeze the baked brownies for up to 3 months. Wrap them tightly in plastic wrap and then foil. Thaw at room temperature for about an hour before serving.

Serving ideas

Serve the brownies at room temperature with a glass of cold milk or a scoop of vanilla ice cream. The contrast of the crisp top and the fudgy center is best enjoyed without any reheating. Cut them into 16 squares for a satisfying dessert portion, or into smaller bites for a party tray.

For an extra touch, dust with confectioners' sugar just before serving, though the shiny crinkle top is beautiful on its own. These brownies also make a great base for sundaes — top with whipped cream, chocolate sauce, and a cherry. They are rich, so a small square goes a long way.

Frequently asked questions

Recipe card

Crinkle Top Fudgy Brownies with Browned Butter

Prep 15 minCook 40 minTotal 55 minServes 16

Ingredients

• 1 cup unsalted butter
• 8 oz bittersweet chocolate, chopped
• 4 large eggs
• 1 1/2 cups light brown sugar, packed
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder

Instructions

1. Melt the butter in a medium saucepan over medium heat. Continue cooking, swirling the pan frequently, until the butter turns amber and smells nutty, about 5 minutes. Remove from heat and add the chopped chocolate. Stir until smooth and fully melted. Set aside to cool slightly.
2. In a large bowl, combine the eggs, brown sugar, vanilla, and salt. Beat with an electric mixer on high speed until pale, thick, and doubled in volume, about 5 minutes. The mixture should fall in a thick ribbon when the beaters are lifted.
3. With the mixer on low, slowly pour the cooled chocolate-butter mixture into the whipped eggs. Mix just until combined. Gently fold in the flour and cocoa powder with a rubber spatula until no streaks remain. The batter will be thick and glossy.
4. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Pour the batter into the pan and spread it into an even layer with the spatula.
5. Bake in a preheated 350°F (175°C) oven for 35 minutes, until the top is shiny with crinkles and a toothpick inserted in the center comes out with a few moist crumbs. The edges will be set and the center will look slightly underdone.
6. Let the brownies cool in the pan on a wire rack for at least 20 minutes. Use the parchment to lift them out. Warm a chef's knife under hot water, dry it, and slice into 16 squares, wiping the blade between cuts.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

19 g

Fiber

2 g

Sugar

25 g

Sodium

150 mg

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