Filed Under: Brownie

Crinkly Fudge Brownies

Recipe By Tessa Arias
September 3rd, 2012
4.6 from 5 votes
4.6 from 5 votes

Crinkly Fudge Brownies are rich and fudge-like yet airy and light. Simple recipe!

Yield: 16 brownies

Prep Time: 7 minutes

Cook: 20 minutes

Tessa's 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.

Crinkly Fudge Brownies are rich and fudge-like yet airy and light. Simple recipe!

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

Crinkly Fudge Brownies

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!

Crinkly Fudge Brownies

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.

4.6 from 5 votes

How to make
Crinkly Fudge Brownies

Yield: 16 brownies
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Crinkly Fudge Brownies are rich and fudge-like yet airy and light. Simple recipe!


  • 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


  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or foil, leaving an overhang on each end.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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