Classic Crinkle Top Brownies

Sometimes the classics are the classics for a reason and these Classic Crinkle Top Brownies are exactly that. Crinkle top, gooey, fudgy and perfectly chocolatey, you and customize these anyway you want but I love them as is.

How to make extra fudgy brownies?

The key to really fudgy brownies is only using a little bit of flour and not over baking them. While I haven’t tested making these gluten free I think they’d be a great recipe to replace the all purpose flour with gluten free 1:1 flour.

What type of cocoa powder is best for brownies?

Dutch processed cocoa powder is best for brownies. It creates the perfect chocolatey flavor for rich fudgy brownies.

How to get a crinkle top on your brownie?

The key to a crinkle top brownie is the method. You want to microwave the butter and sugar together until the sugar has kind of dissolved/melted into the butter. Microwave in 30 second intervals and whisk until combined in between each burst.

How to make Tahini Raspberry Brownies?

Once the brownie batter has been mixed, pour the rinsed raspberries over the batter and sprinkle with 10-15 grams of flour. Use a rubber spatula to fold the raspberries into the batter. Pour half of the batter into the prepared pan and swirl about two tablespoons into the surface. Pour the second half of the batter over top and swirl with another two to three tablespoons of tahini. Sprinkle the surface with sesame seeds. Bake for 5-10 minutes longer than the regular recipe until the surface is set and no longer wobbles.

Additional Recipes to try!

• Chocolate Raspberry Cake
• Black Forest Brownies
• Brown Butter Oatmeal Chocolate Chip Cookies

Tips for making a Classic Brownies

• While any chocolate will work in these brownies, I recommend using dark chocolate so they don’t get too sweet.
• Make sure to fully whisk the sugar into the butter, at first it can seem like they won’t combine but just keep whisking.
• After adding the first egg the batter may thicken strangely but don’t stress just keep going and it’ll all be ok.
• These brownies are hard to over mix because there isn’t much flour in them, that being said it’s always best to stop whisking when no more dry flour is visible.
• Bake until just set, to keep these brownies fudgy you don’t want to over bake them so just go until the top is shiny and slightly cracked and the edges have set.
• Let them cool!!! To get clean sliced brownies, you have to let them cool. They’re absolutely delicious hot and gooey but they won’t look nice.

Ingredients

• Chocolate: You can basically add any chocolate into these brownies from chocolate chips to chocolate chunks. I recommend dark chocolate but in these I also added milk chocolate that has pretzel bits in there.
• Butter: Unsalted butter is the base of these brownies, no need for it to be room temperature because it will get melted down. Salted butter will work too just be sure to leave out the added salt!
• Sugar: This recipe uses light brown sugar but you can also use have dark brown and half white sugar! The brown sugar just makes the brownies extra chewy.
• Vanilla Extract: Vanilla adds a little flavor and enhances the chocolate in the brownies.
• Salt: Salt balances out the sweetness and richness of the chocolate!
• Espresso Powder: Technically optional but espresso powder really enhances chocolate flavors without making the brownies taste like coffee.
• Cocoa Powder: I recommend using dutch processed cocoa powder for these brownies but a combo will work too!
• Eggs: I use standard large eggs from the store. There are three whole eggs in the brownie batter.
• All Purpose Flour: Any all purpose flour should work in these brownies! I have been wanting to test these with rye flour too. If you test them I recommend starting with swapping out half of the flour with rye flour.
• Baking Powder: Baking powder gives these brownies just the right amount of lift.

How to make Crinkle Top Brownies?

Prep the Chocolate

• Roughly chop the chocolate you plan to use if using a chocolate bar. If using chocolate chips or m&ms, there is no need to do anything.

Brownie Batter

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a microwave safe bowl add in the butter and light brown sugar. Microwave in 30 second intervals four times, whisking in between each one for about 20 to 30 seconds until the sugar is fully mixed into the butter each time.
• Add in the cocoa powder, espresso powder, salt, and vanilla and whisk again.
• Then crack in all 3 eggs, one at a time whisking until mixed in between each addition.
• Pour in the flour and baking powder and whisk once more until just combined.
• Last but not least pour the chopped chocolate or chocolate chips into the batter.
• Line a 9″ x 9″ square metal baking pan with baking spray that includes flour. Or butter the bottom and sides and then line with one long rectangle of parchment paper for an easy lift out.

Bake

• Pour the brownie batter into the prepared pan and smooth out the top if needed.
• Bake the brownies in the hot oven for 15 minutes, then rotate 180 degrees and bake for another 10 to 15 minutes until the top is shiny and slightly cracked and the edges of the brownies are set.
• Remove the pan from the oven. Optionally sprinkle with flaky salt and leave to cool to room temperature for 30 minutes to an hour.
• Slice the set brownies with a hot knife to get clean cuts and serve immediately or store in an airtight container at room temperature.

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