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.
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Crinkly Fudge Brownies are rich and fudge-like yet airy and light. Simple recipe!
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.
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.
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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
Instructions
- Preheat the oven to 350°F. Line an 8×8-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.
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! 🙂
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! 🙂
Every homemade brownie recipe I have tried has turned out too try or too cakey. This recipe turned out perfect! Thank you!
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?
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!
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.
If I wanted to use cocoa powder, how much would I use????
This recipe will not work with cocoa powder, it was written to use melted chocolate. Try this cocoa powder based brownie recipe: https://handletheheat.com/2010/12/cocoa-brownies.html
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!
Thank you so much for your comment. I’m thrilled you enjoyed the recipe so much – it’s one of my favorites for brownies!
Could I use cocoa powder instead of chocolate? If so, how much? Will it provide the same taste?
These brownies were really good! Definitely a go-to brownie, which I’ve been looking for.
how would i know when it is completely done? do you have any technique like the toothpick technique to share?
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
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.
Haha! They are quite addictive. Thanks for your comment.