The Secret To Crinkle Top Brownies

Hi Bold Bakers! Brownies always feel like the ultimate treat, especially if you bake them correctly! Good homemade brownies should have lots of different textures: they should be a little crisp on the outside, somewhat chewy as you bite in, and incredibly moist inside. Personally, I think the ultimate brownie should also have a crisp, crinkle top that has a delicious, moist brownie peeking through. Already have an account? Of course, to make the Best-Ever Brownies, you need to use high-quality unsweetened cocoa powder, brown sugar, and, in my opinion, bittersweet chocolate (70%) chunks! But what is the secret to crinkle top brownies?! I recently switched up my brownies techniques, and I figured it out—it’s all about how you prep the eggs! Before you add the eggs into the batter, whip them up just by themselves. Then, add them into the batter and mix until it is JUST combined. The secret to perfect, crinkly top brownies is to under-mix the batter once the eggs go in!

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!!

What You Need To Make Crinkle Top Brownies

Measuring Cups and Spoons 8×8-inch baking tray Parchment paper Mixing bowls Sifter

How Do You Make Crinkle Top Brownies?

Making crinkle top brownies is a lot like making any other brownie, with just one essential step to ensure the most perfect crinkly top! Here is how you make crinkle top brownies (and don’t forget to get the full recipe with measurements, down below):

Gemma’s Pro Chef Tips For making Crinkle Top Brownies

You want to bake the brownies until it is just set and the jiggle is gone from the middle. If you over-bake your brownies, they won’t have that gooey texture you want. Use bittersweet chocolate (70%). It gives a great richness to your brownies. Dark brown sugar gives brownies lovely, deep, caramel notes. If you can’t buy it, you can always make your own! Don’t be shy with the salt and vanilla extract! These two ingredients are what make these brownies so irresistible. When serving, I like to warm the brownies in the microwave for 20-30 seconds. It makes them so gooey! Make sure to buy unsweetened cocoa powder; it will say it on the tub.

How Do I Store Crinkle Top Brownies?

Crinkle top brownies can be stored in an airtight container at room temperature for up to 3 days. These brownies can also be frozen for up to 1 month. Be sure to let the brownies come to room temperature before serving!