There’s something magical about brownies with that perfect crinkle top—crisp, shiny, and irresistibly inviting. These brownies deliver a rich, fudgy center balanced by a delicate crackly crust, creating a texture that’s pure bliss. With just 25 minutes of prep and 45 minutes of baking, you’ll have a treat that’s as easy to make as it is decadent to enjoy. Every bite is a harmony of deep chocolate flavor and a hint of sweetness, making them impossible to resist.
Whether you’re sharing with friends or savoring solo, these brownies are a guaranteed crowd-pleaser. The contrast of textures—soft, chewy, and slightly crisp—makes them unforgettable. Warm from the oven or cooled to perfection, they’re a chocolate lover’s dream come true. Simple, indulgent, and utterly satisfying, this recipe is your ticket to brownie heaven.
Ingredients for Crinkle Top Brownies
- 1 cup (8oz/225g) butter (melted)
- 2 tablespoons vegetable oil (coconut or canola)
- 1 cup plus 2 tablespoons (6 1/4oz/177g) dark brown sugar
- 1 cup plus 2 tablespoons (8 1/4oz/227g) white sugar
- 4 large eggs (room temperature)
- 4 teaspoons vanilla extract
- 1 cup (5oz/142g) all-purpose flour
- 1 cup (4oz/115g) unsweetened cocoa powder
- 1 teaspoon salt
- 1 ½ cups (9oz/255g) roughly chopped bittersweet chocolate (divided)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8×8 inch baking tray with parchment paper. Set aside.
- In a large bowl, combine the melted butter, oil, dark brown sugar, and white sugar. Mix until smooth.
- In a separate small bowl, beat the eggs until frothy. Add the beaten eggs to the wet ingredients and mix just until combined (do not overmix).
- Add the vanilla extract and salt. Whisk for about 1 minute until evenly combined.
- Sift the flour and cocoa powder over the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined (avoid overmixing).
- Fold in half of the chopped bittersweet chocolate.
- Pour the batter into the prepared pan and smooth the top. Generously sprinkle the remaining chocolate chunks over the batter.
- Bake for 45-50 minutes, or until the center no longer jiggles and is just set to the touch.
- Remove from the oven and let cool to room temperature before slicing into 16 brownies. Enjoy!
Let’s Talk Toppings: Elevate Your Brownies
Take your crinkle top brownies to the next level with creative toppings! Try a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. For a richer finish, dust with powdered sugar or add a scoop of vanilla ice cream for a warm-and-cool combo. Feeling fancy? A dollop of whipped cream and fresh berries will make these brownies dessert-worthy!
Storage Secrets: Keep Them Fresh
Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the oven at 300°F (150°C) for 5-10 minutes for that freshly-baked feel.
Time-Saving Tips: Bake Smarter
Short on time? Melt your butter in the microwave in 15-second intervals to speed things up. Use pre-chopped chocolate chunks or chips to skip the chopping step. If you’re making brownies often, consider pre-measuring dry ingredients in advance and storing them in zip-top bags for quicker prep next time!
Equipment Essentials: Tools for Success
An 8×8 inch baking tray is perfect for these brownies, but if you don’t have one, a 9×9 inch tray will work—just reduce the baking time by 5-10 minutes. A sifter is key for ensuring smooth, lump-free cocoa powder and flour. And don’t forget parchment paper—it makes removing and slicing the brownies a breeze!
Common Questions: Brownie Troubleshooting
Why didn’t I get a crinkle top? Overmixing the batter after adding the eggs can prevent that signature crackly top. Remember to mix just until combined! Are my brownies underbaked? The center should be just set—a toothpick inserted should have a few moist crumbs, not wet batter. Let them cool completely before slicing for clean, fudgy squares.
The Secret To Crinkle Top Brownies
Ingredients
- 1 cup butter melted
- 2 tablespoons vegetable oil coconut or canola
- 1 cup plus 2 tablespoons dark brown sugar
- 1 cup plus 2 tablespoons white sugar
- 4 large eggs room temperature
- 4 teaspoons vanilla extract
- 1 cup all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups roughly chopped bittersweet chocolate
Instructions
- Preheat the oven to 350°F (180°C) then butter and line an 8×8 inch baking tray with parchment paper and set aside.
- In a large bowl combine melted butter, oil, and both sugars.
- In a separate, small bowl whip up the eggs by themselves and then add the beaten egg to the wet ingredients. Mix in until JUST combined. (The secret here is to under mix once the eggs go in.)
- Add the vanilla and salt then whisk for about one minute until evenly combined.
- Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix).
- Fold in half of the chocolate chunks.
- Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
- Bake for 45-50 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
- Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!
