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.This post may contain affiliate links. Read our disclosure policy.
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.
Crinkly Fudge 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
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.
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.
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.
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 ❤️
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
Hey Tessa,
Could I use TOP flour in place of AP flour?
Thanks!
Can i use coarse sugar in fudge brownie?
Hai Tessa.. If i want to bake with a pan 9×13 , what’s the correct portion? Tq Tessa
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.
Of course!
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?
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! 🙂
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.
I think that would be just fine! Let us know 🙂
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!!
Thanks so much for such a detailed review, Emily! So glad you liked the recipe 🙂