“Crinkle Top Brownies Recipe”

Mar 18th “Crinkle Top Brownies Recipe”

What Are Crinkle Top Brownies?

Crinkle top brownies are everything you know and love in a lot of my brownie recipes, including my Best-Ever Brownies, but with an irresistible crinkly, crispy top. It’s obvious you need good quality chocolate to make good brownies, but who knew so much power laid in the hands of the humble egg?!

The Secret To Crinkle Top Brownies

When you whisk the eggs in a separate bowl before adding them to the batter, you are essentially adding air to the eggs. That air is what makes the top of your brownies crinkle, creating a crispy texture, with cracks of gooey, moist chocolate peeking through.

Sometimes, one extra step seems so unimportant that you’ll skip it altogether. Who hasn’t thought, “Well, it’s all going to the same place, so I might as well toss it all in at once!” Trust me on this one! This step is worth it!!

Prep Time 25 mins

Cook Time 45 mins

Learn the secret in my Crinkle Top Brownies recipe and get their irresistible crinkly, crispy top, every time.

Author: Gemma Stafford

Servings: 16 brownies

Ingredients

1 cup (8 oz/225g) butter (melted)
2 tablespoons vegetable oil (coconut or canola)
1 cup plus 2 tablespoons (6 1/4 oz/177g) dark brown sugar
1 cup plus 2 tablespoons (8 1/4 oz/227g) white sugar
4 large eggs (room temperature)
4 teaspoons vanilla extract
1 cup (5 oz/142g) all purpose flour
1 cup (4 oz/115g) unsweetened cocoa powder
1 teaspoon salt
1 ½ cups (9 oz/255g) roughly chopped bittersweet chocolate

Instructions

Preheat the oven to 350°F (180°C) then butter and line an 8×8 inch baking tray with parchment paper and set aside.
In a large bowl combine melted butter, oil, and both sugars.
In a separate, small bowl whip up the eggs by themselves and then add the beaten egg to the wet ingredients. Mix in until JUST combined. (The secret here is to under mix once the eggs go in.)
Add the vanilla and salt then whisk for about one minute until evenly combined and light in color.
Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
Bake for 45-50 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!