Crinkly Fudge Brownies - Handle the Heat
Filed Under: Brownie

Crinkly Fudge Brownies

By Tessa Arias
September 3rd, 2012
4.60 from 5 votes
4.60 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.

4.60 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
Tessa Arias
Author: Tessa Arias

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!)

Tessa Arias

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!)

Find Tessa on  

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Recipe Rating

  1. #
    Anis — August 18, 2020 at 7:06 pm

    Hi. Do u hv a metric measurements for this recipe? Tq

  2. #
    Krys — May 29, 2020 at 1:35 am

    Over the past few months, I’ve been trying to perfect my brownies. Gooey, chewy with a crispy top. Tried 8 different recipes/ ratios/ temperatures/ in a water bath, watched dozens of videos and read dozens of recipes. This recipe randomly popped up, and I decided to try it since it uses the exact amount of chocolate that I have.
    Throwing away all other recipes now. Wish I would have found this sooner.

  3. #
    Chitown Baker — February 13, 2020 at 11:32 am

    These are baking right now but no crinkly top. I don’t know what I did wrong! =( The batter tastes delicious tho. I have a stand mixer and whipped the eggs and sugar for 5 minutes. Added the melted chocolate and butter and folded the flour in. My oven was preheated for 30 minutes.

  4. #
    GEORGE — September 9, 2019 at 8:08 am

    I just baked these and cooked completely; followed the recipe exactly but my crinkly top came out very thick basically like a layer of meringue cookie. Completely crumbles when attempting to slice. Still tastes good but not the brownie recipe I’m looking for.

  5. #
    pearl — October 12, 2018 at 11:53 pm

    hello tessa.. i made this recipe today and it came out with a crinkly top that i’ve always wanted. but it’s way too sweet for me! can i use less sugar for this recipe? or substitute granulated sugar with brown sugar? would it come out the same with the crinkly top? oh and it came out a little too fudgy, not dense, not chewy! should i put them in the oven a bit longer than 20 minutes? like 25 minutes? overall i think your recipe is great! best one i found on the web actually and i’ve tried many. thank you so much ❤️

  6. #
    Ana — May 23, 2018 at 1:55 pm

    Girrrrl, this brownies are IT, I have try many many many recipes and figure some more on my own and this is so far the best. moist, chocolately, the crispy top is a Hit, and so soft and delicious. Thank you very much for sharing

  7. #
    Joyce — March 21, 2018 at 6:39 pm

    Hey Tessa,
    Could I use TOP flour in place of AP flour?

  8. #
    Nadia — February 6, 2018 at 7:03 am

    Can i use coarse sugar in fudge brownie?

  9. #
    Nadia — January 25, 2018 at 10:43 am

    Hai Tessa.. If i want to bake with a pan 9×13 , what’s the correct portion? Tq Tessa

  10. #
    Ivy — October 22, 2017 at 5:45 pm

    This recipe looks beautiful, and I’m dying to try it! Is it possible for me to combine the chocolate and butter in a saucepan on the stove, instead of the microwave? We try to avoid using the microwave.

    • #
      Tessa — October 23, 2017 at 11:01 am

      Of course!

  11. #
    Maya — June 28, 2017 at 8:12 am

    This recipe looks amazing and I am dying to try it out! Does the type of chocolate matter? Can I use semisweet or dark chocolate? Or will this affect the resut?

  12. #
    Bob — June 11, 2017 at 11:57 pm

    These were lovely, perfectly moist with a nice crisp top. I used semi-sweet chocolate chips, so I cut down the sugar to a 1/3 of a cup. They were of a good sweetness in my book. -0/10 would make again! 🙂

  13. #
    Sadie — September 17, 2016 at 12:47 pm

    Do you think it would alter the texture drastically if I added 3 tbsp. of Baileys? There would be more liquid and I’m a bit concerned how that would affect the crumb.

    • #
      Tessa — September 18, 2016 at 12:44 pm

      I think that would be just fine! Let us know 🙂

  14. #
    Emily — April 7, 2016 at 6:39 pm

    I just baked these today, and they are EXACTLY what I was looking for! I’ve made the Cooks Illustrated version, a cocoa version, and two other versions that purported to be chewy, fudgy and crinkly topped, but this recipe produced the most satisfying result. While I liked the deep flavor of the Cooks Illustrated brownies, they were simply too dense and dry for me – it felt like I was eating chocolate rocks. Plus they took forever to bake. The all-cocoa powder ones tasted great too, but something was still unsatisfying about the texture (too granular, not enough chew). I dislike cake-y brownies yet wanted ones that were “airy” in addition to fudgy/chewy. These brownies were effing perfect – AND very simple to make. Bravo on this recipe – it’s going straight into my ‘keepers” folder!!

    • #
      Tessa — April 8, 2016 at 9:56 am

      Thanks so much for such a detailed review, Emily! So glad you liked the recipe 🙂

  15. #
    Kelsey — February 12, 2016 at 2:41 am

    Hi! I loved your guides, and stumbled upon this recipe. We have a bakeshop in town that has the best brownies I’ve tasted, they’re crisp, light, yet moist on the inside, but not the fudgy chewy moist that gets stuck on your teeth. So far this is the nearest look and description I’ve seen. Really excited to try this! I hope it comes out well. Thanks! 🙂

  16. #
    Maria — March 26, 2015 at 1:47 pm

    I really trust every recipe on this website not only because you explain what each ingredient does but also because they actually turn out amazing!
    It was the first time i tried to make a brownie from scratch and it was a total success!
    Thank you, thank you, thank you! 🙂

  17. #
    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!

  18. #
    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 — May 26, 2014 at 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!

  19. #
    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.

  20. #
    Jasmine — November 30, 2013 at 1:35 am

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

  21. #
    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 — October 27, 2013 at 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!

  22. #
    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?

  23. #
    Elaine — December 25, 2012 at 11:11 pm

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

  24. #
    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?

  25. #
    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

  26. #
    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 — September 9, 2012 at 7:35 pm

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

  27. #
    Laurie — September 9, 2012 at 12:05 pm


    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.


    • #
      Tessa — September 9, 2012 at 7:34 pm

      So happy to hear that! Hope your coworkers enjoy 🙂

  28. #
    Laurie — September 9, 2012 at 10:11 am

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

    • #
      Tessa — September 9, 2012 at 10:13 am

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

  29. #
    Laurie — September 9, 2012 at 9:50 am

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

  30. #
    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 ?

  31. #
    Valynn @ Vanillyn — September 4, 2012 at 5:43 am

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

  32. #
    Alison Lewis — September 3, 2012 at 6:31 pm

    I want one!! Hope you’re well!

  33. #
    Anna @ Crunchy Creamy Sweet — September 3, 2012 at 2:20 pm

    Just what I was looking for! Thanks!

  34. #
    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.

  35. #
    Liz @ Tip Top Shape — September 3, 2012 at 9:21 am

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

  36. #
    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?)

  37. #
    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!

  38. #
    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!

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