Crinkly Fudge Brownies

Crinkly Fudge Brownies are bound to become your family's favorite!

I’ve made a mistake. I’m writing this post, looking at the photo above, AFTER all my brownies are gone. I sort of feel like I’m mourning the loss of such tasty goodness. Now all I want for dinner tonight is a brownie. Or three. Do you see the absolute hardships of food blogging?! It’s a tough job… but someone’s got to do it. I mean, just look at all these brownies I’ve made over the past years! Pure torture.

Crinkly Fudge Brownies are bound to be your family's favorite!

Oh, and happy Labor Day! Hope it’s full of delicious food, drinks, and fun times. If you have the day off and are looking for something to bake, you must try these brownies.

Recipe Rundown
Taste: Unadulterated chocolate taste.
Texture: These brownies have a sort of texture contradiction. They’re rich and fudge-like but also airy and light. Plus, you can’t beat that crinkly top!
Ease: Very easy. I don’t know why anyone makes boxed brownies when these are so darn good.
Appearance: Well the title says it all. These brownies have that crinkly top we all love.
Pros: A wonderful brownie. Not as chewy as Classic Brownies but absolutely positively wonderful in their own way.
Cons: None.
Would I make this again? Yes.

Print Save

Crinkly Fudge Brownies

Yield: 16 brownies

Ingredients:

5 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt

Directions:

Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or foil, leaving an overhang on each end.

In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Let cool slightly.

In a large bowl, use an electric mixer to beat the eggs and sugar on high speed until light and thick, about 3 to 5 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour the batter into the prepared baking pan.

Bake for about 20 minutes, or until the brownies are slightly puffed but still moist in the center. Transfer the pan to a wire rack and cool completely before cutting into squares. Brownies can be stored in an airtight container at room temperature for 2 days.

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

28 Responses to “Crinkly Fudge Brownies”

  1. #
    1
    Tracey — September 3, 2012 at 6:29 am

    Oh yum, what I wouldn’t give to have one of those for breakfast right now. They look amazing!

  2. #
    2
    Heather — September 3, 2012 at 7:22 am

    Utterly beautiful photo. My boyfriend is vegan so I can’t really get away with making non-vegan desserts, but these are sure tempting!

  3. #
    3
    Heidi J — September 3, 2012 at 8:03 am

    I may have to make these, though I’ll probably wait until after I make ice cream since brownies and ice cream are an awesome combination. Some people still make boxed brownies because they like them better (*cough* my husband *cough*). Why? No idea. (Real brownies are too chocolatey perhaps?)

  4. #
    4
    Liz @ Tip Top Shape — September 3, 2012 at 9:21 am

    I love really fudgy brownies. These look amazing!!!

  5. #
    5
    Laurie — September 3, 2012 at 12:47 pm

    Oh my. These look amazing. I have a batch of Snickerdoodle Blondies (From Baking Bites) in the oven as I type. I’m tempted to make these, too. But, I’m working from home tomorrow, so I should until later in the week. I may not, but I should.

  6. #
    6
    Anna @ Crunchy Creamy Sweet — September 3, 2012 at 2:20 pm

    Just what I was looking for! Thanks!

  7. #
    7
    Alison Lewis — September 3, 2012 at 6:31 pm

    I want one!! Hope you’re well!

  8. #
    8
    Valynn @ Vanillyn — September 4, 2012 at 5:43 am

    Look at that perfect crinkly top! Feel like having one now…

  9. #
    9
    Emily — September 4, 2012 at 12:24 pm

    These look amazing ! Do you think they would still work out if I replaced the flour with whole wheat ?

  10. #
    10
    Laurie — September 9, 2012 at 9:50 am

    These are in the oven as I type!!!!

  11. #
    11
    Laurie — September 9, 2012 at 10:11 am

    Just out of the oven. Perfect crinkle top!!!!!!

    • Tessa replied: — September 9th, 2012 @ 10:13 am

      Yay!!!! I’m so jealous! I think I may have to make another batch of these brownies :)

  12. #
    12
    Laurie — September 9, 2012 at 12:05 pm

    Tessa,

    These brownies are IT!!!!! The exact taste and texture I’ve been looking for. Soft. Chocolately. And, that crinkle top.

    I just had a small taste. My son, Jeremy, gave them the thumbs up

    The rest are going to work tomorrow.

    Thanks.

    • Tessa replied: — September 9th, 2012 @ 7:34 pm

      So happy to hear that! Hope your coworkers enjoy :)

  13. #
    13
    Daria — September 9, 2012 at 2:01 pm

    Just tried the recipe today and they are perfect. I don’t think I will be able to store them for two days ;) Half of them are already gone.

    • Tessa replied: — September 9th, 2012 @ 7:35 pm

      Haha! They are quite addictive. Thanks for your comment.

  14. #
    14
    The Teen Princess of Buttermilk Springs — September 11, 2012 at 7:59 am

    This looks almost to delicate to eat and this princess has not-so tender hands…. I love your photography, but will have to try your cocoa brownies as chocolate is hard to find in sugary Buttermilk Springs. Love the site, and your name is so fun! Do check out my blog

    May all your culinary adventures be sweet,

    The Teen Princess of Buttermilk Springs

  15. #
    15
    Shiela — December 17, 2012 at 8:21 am

    how would i know when it is completely done? do you have any technique like the toothpick technique to share?

  16. #
    16
    Elaine — December 25, 2012 at 11:11 pm

    These brownies were really good! Definitely a go-to brownie, which I’ve been looking for.

  17. #
    17
    Jasmine — August 13, 2013 at 6:11 am

    Could I use cocoa powder instead of chocolate? If so, how much? Will it provide the same taste?

  18. #
    18
    Hibz — October 27, 2013 at 9:47 am

    I couldn’t wait to try these and when I did, it was such a success. I also added in a teaspoon of instant coffee while adding the vanilla, and the coffee enhanced the chocolate flavors even more, giving no taste of coffee at all. The texture was perfect and your instructions were perfect. Most websites don’t clarify that the brownies STILL need to be moist, gooey and quite puffy out of the oven because it’s ALL in the cooling. And that’s what I learned from you. When it cooled, the brownie deflated and that beautiful signature crinkly top was formed. I’m surprised that mine looked just like the picture.
    They were all eaten up and gone in one day. Thank you so much!

    • Tessa replied: — October 27th, 2013 @ 10:24 am

      Thank you so much for your comment. I’m thrilled you enjoyed the recipe so much – it’s one of my favorites for brownies!

  19. #
    19
    Jasmine — November 30, 2013 at 1:35 am

    If I wanted to use cocoa powder, how much would I use????

  20. #
    20
    Adriana — April 1, 2014 at 6:11 am

    These are the best with the best crinkly top ever. I will have to bake them longer than 20 min as nothing under the crinkly top was baked . But for sure beating the eggs and sugar gives brownies nice top. Thank you so much.

  21. #
    21
    Lani — May 25, 2014 at 12:08 am

    Followed recipe precisely – and what I have is a luscious brownie for an inch or so, all around the pan, while the rest of the middle of my square pan is chocolate mousse. Nice crinkly top, but raw underneath. Is the half cup of flour not enough to set the brownies at all?

    • Tessa replied: — May 26th, 2014 @ 11:42 am

      Hi Lani! I’m sorry to hear the brownies didn’t come out exactly right. 1/2 cup of flour is pretty standard for an 8×8-inch pan of brownies. My initial thoughts on the undercooked middle brownies is that it could be a mixture of things. What kind of pan did you use? I like to use a thick and sturdy high-quality metal pan from Sur la Table, it’s a better heat conductor than glass or cheap metal. You might try turning your oven temperature down 20°F or so and baking for longer. You might also try using a 9×9-inch pan so the brownies are thinner and will be less likely to undercook. I hope that helps. Happy baking!

  22. #
    22
    Bre — October 12, 2014 at 7:50 pm

    Every homemade brownie recipe I have tried has turned out too try or too cakey. This recipe turned out perfect! Thank you!

Leave a Comment