Crinkle Top Brownie - Thin and delicious brownie with a semi sweet fudge cake-like, topped off with a shiny crinkle top and a soft, gooey inside.
This classic brownie recipe is made with a shiny top, by using dark chocolate and a semi sweet cocoa powder. I didn't want a super rich brownie, but rather one with a perfect crinkle tops My main goal when making this recipe was an easy brownie recipe that doesn't have a super dark chocolate taste. Thus given you Crinkle Top Brownie! I know there are a lot of brownie recipes, but this has a different take on a typical brownie recipe!
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Why you should make this Crinkle Top Brownie
This isn't your typical super thick and gooey brownie. Although this brownie is still gooey and fudgy, I made it on the thinner side with crackly tops, so you can come back for more. Here are some other reasons you will want to make this recipe
Brownie Batter: This batter has a rich high-quality dark chocolate, a hint of vanilla, and the perfect balance of a semi sweet cocoa powder!
Shiny top: The crinkly and shiny top makes the outside have a slight crunch and helps keep the inside gooey!
Ultimate brownie - Well…. Ultimate if you want a thinner brownie! This recipe doesn't have a thick base! It has a thinner and chewier base!
Fudgy texture: a soft, dense, and almost truffle-like, creating a melt-in-your-mouth texture!
Grocery store list - Crinkle Top Brownie
Brownie recipes are pretty hard to make, especially a really good one! That is why having the right ingredients is super crucial to help you succeed in making this recipe!
- Good quality Chocolate: Opt for dark chocolate with at least 70% cocoa content for a rich and intense chocolate flavor. I got my chocolate from trader joes! I love how convenient there pound plus chocolate is! You can always use dark chocolate chips!
- Unsalted Butter: I like to use a Costco or sams club brand!
- Cocoa Powder (Dark/Dutch Process): this ingredient is so important. This is what really flavors your brownie! My all time favorite brand is Ghirardelli dutch process
- Eggs: Make sure your eggs are at room temp! Adding cold eggs will change the texture of your brownies!
- Pure Vanilla Extract (or Vanilla Bean/Paste): Adds a warm and aromatic flavor that complements the chocolate.
step-by-step instructions
- Make sure the chocolate, cocoa powder, and vanilla extract you choose are of high quality for the best flavor.
- Allow your eggs to reach room temperature; this contributes to a lighter texture when beaten with sugar. Use an electric hand mixer or a stand mixer for efficient beating.
- Make sure your melted butter mixture has been completely mixed on low heat with the cocoa powder and chocolate before taking it off the stove/
- Be cautious not to overmix the batter, especially when incorporating the dry ingredients, as overmixing can lead to denser brownies. Fold in the flour and chopped chocolate until just combined.
- Keep an eye on the baking time; brownies can transition from fudgy to dry quickly. Perform a toothpick test a few minutes before the minimum recommended time.
- Let the brownies cool completely in the pan before cutting; this helps in setting and enhances the overall texture. Use parchment paper to line the baking dish for easy removal.
- Achieve the shiny top by beating the eggs and sugar until light and fluffy; this contributes to the desirable crinkly texture on top.
- To determine doneness, perform a toothpick test; the brownies are ready when a toothpick comes out with a few moist crumbs.
Tools I used to make this recipe?
Medium-sized Saucepan: For melting chocolate and butter.
Rubber Spatula: Used for stirring and folding ingredients.
Electric Stand Mixer: Fitted with a whisk attachment for beating eggs, sugar, and vanilla until light and fluffy.
8 x 8-inch baking pan: To bake and set the brownies.
Parchment Paper: For lining the baking dish, ensuring easy removal and cleanup.
Metal Binder Clips: Used to secure the parchment paper to the baking dish.
Measuring Cups and Spoons: For accurate measurement of ingredients.
Frequently Asked Questions
What's the purpose of beating the eggs, sugar, and vanilla for 5-7 minutes?
Beating the eggs, sugar, and vanilla incorporates air into the mixture, contributing to a lighter texture in the brownies.
Can I use a hand mixer instead of an electric stand mixer?
Yes, you can use a hand mixer; just ensure thorough beating for the specified time to achieve the desired texture.
What can I use if I don't have a metal pan for baking?
You can use a glass baking dish, but be mindful of potential differences in baking time.
How do I know when the brownies are done baking?
Perform a toothpick test; the brownies are ready when a toothpick comes out with a few moist crumbs.
How long should I let the brownies cool before cutting?
Let them cool completely in the pan for about 20-30 minutes before cutting for the best texture.
Storing and freezing
To maintain the freshness and fudgy texture of Crinkle Top Brownies, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individually wrapped brownies for up to three months.
Freezing - Crinkle Top Brownie
To freeze Crinkle Top Brownies, allow them to cool completely, then individually wrap each brownie in plastic wrap and place them in a sealed freezer bag. Label the bag with the date, and they can be stored in the freezer for up to three months, ensuring a delightful treat whenever you crave one.
Here is everything you need to make the most perfect brownies! Grab your square pan, and your apron, we are going to start baking! Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Crinkle Top Brownie
Ingredients
For the brownies
- ¾ cups 128 g dark chocolate
- 6 tablespoons unsalted butter
- ½ cup unsweetened dark Dutch process cocoa powder
- 2 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon sea salt
- ½ cup all-purpose flour
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, securing it with metal binder clips on two sides for stability.
- In a medium-sized saucepan, melt the chocolate and butter until smooth. Stir in the cocoa powder and allow the mixture to cool. Set aside.
- In an electric stand mixer with the whisk attachment, beat eggs, sugar, and vanilla on medium-high for 5 to 7 minutes until the mixture lightens in color and doubles in volume.
- With the mixer on low, add the melted chocolate (no need to let it completely cool) and run the mixer for 30 seconds on low to combine.
- Using a rubber spatula, gently fold in the flour and 1 teaspoon of sea salt until just combined. Avoid overmixing.
- Pour the batter into the prepared baking dish. If desired, sprinkle sea salt flakes on top.
- Bake in the middle of the oven for 20-25 minutes. The tops should have a nice shine, and a toothpick inserted should come out with a few moist crumbs.
- Allow the brownies to cool completely in the pan for about 20-30 minutes to set up.
- Cut into 9 or 16 squares and enjoy your delicious Crinkle Top Brownies!
Michelle Thompson says
This recipe came at just the right time! My son and I had just had a conversation about how he wanted a fudgy, crinkle to brownie. Voila! This recipe fit the bill and we loved it. These brownies are rich and fudgy and perfect! The thing I liked most is how even they were throughout. No more dry sides with gooey middles. Thank you!
Christina says
The metric measurements for cocoa are wrong. 1/2 cup of cocoa is about 42 grams. 118 g is almost 1 1/2 cups of cocoa. I had to completely modify the recipe.
Molly Murphy says
thank you for catching that! this is an old recipe so i might need to come redo it!