Brownies & Bars

The Secret To Crinkle Top Brownies

4.82 from 37 votes
Let me show you how to get Crinkle Top Brownies and their irresistible crinkly, crispy top, every time.
Top-down view of my crinkle top brownies recipe.

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.

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!!

Crinkle Top Brownies cut into squares.

What You Need To Make Crinkle Top Brownies

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):

  1. Preheat your oven to 350°F (180°C). Prepare an 8×8-inch baking tray by buttering it and lining it with parchment paper. Set the pan aside.
  2. In a large bowl, combine the melted butter, oil, and both the white sugar and dark brown sugar.
  3. Here’s the secret step! In a separate, small bowl, whip up the eggs by themselves and then add them to the other wet ingredients. Mix the eggs in until they are JUST combined. The secret is to under mix once the eggs go in.
  4. Add in the vanilla and salt, and whisk it until it is evenly combined.
  5. Over the wet ingredients, sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet until it is JUST combined. Don’t over mix! Then, fold in half of the chocolate chunks.
  6. Pour your brownie batter into your prepared pan and smooth the top. Generously top with the remaining chocolate chunks.
  7. Bake in the preheated oven for 45-50 minutes, or until the center of the brownies no longer jiggle and is JUST set to the touch.
  8. Remove from the oven and allow it to cool to room temperature before removing them from the baking tray! Slice into 9 brownies.

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.

My crinkle top brownies, stacked, with a gooey inside.

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! 

Get More Brownies!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Crinkle Top Brownies Recipe

4.82 from 37 votes
Learn the secret in my Crinkle Top Brownies recipe and get their irresistible crinkly, crispy top, every time.
Author: Gemma Stafford
Servings: 9 brownies
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: 9 brownies

Ingredients

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

Instructions

  • Preheat the oven to 350°F (180°C) then butter and line an 8x8 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.
  • 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!

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Kathy Freeman
4 months ago

I love this tip!!! I have one other tip, but it is not about making the brownies. I heard it years ago, and it has always worked for me. When cutting your cooled brownies, use a plastic knife. The brownie will not stick to the knife, and you will have nice, clean cuts!

Shromona Pandit
4 months ago

I’ve been trying for an entire year to perfect my brownie recipe to get that lovely, shiny crinkle top, but it never worked, until I saw this new updated recipe! I think you should call THIS your best ever brownie recipe because it totally nailed the crinkle top! I made my own alternations though, by using powdered white and brown sugar so that they mix properly, and using all oil instead of butter to get rid of the water content. After that I followed your extra step of aerating the eggs. It resulted in super fudgy brownies with a gorgeous… Read more »

Sue
Sue
4 months ago

This recipe hit my inbox right before noon. I went straight to the kitchen and whipped up a batch exactly as written. Oh my gosh!! Heaven in a pan with a lovely, fudgy center and perfect crinkles on top. What a winner!! thanks Gemma!!

Mabel
Mabel
16 days ago

Hi Gemma!!

Question to you please: do i have to wait till the melted butter mixture is completely cooled before adding in the flour? I’ve had a failed batch where there were visible white flour lumps in the brownie. Possible mistakes I can think of are: accidentally poured wet into dry (rather than dry into wet) and/or added the flour in when the butter+sugars+eggs mixture was still warm and not completely cooled. Would you be able to help me pinpoint exactly what my mistake was please? Thanks!!

Eishal
2 months ago

Can I use brown butter for this recipe? Also can I age the batter in the fridge?

Schrijvers Cindy
Schrijvers Cindy
2 months ago

180° is this with fan?

Fatema
Fatema
2 months ago

Hi
They look gorgeous and I always wanted that crust on the brownies which I have never been able to achieve. I will definitely try these but want to ask if I can try half the quantities?

Angelina
Angelina
2 months ago

I’ve only just learnt that our large eggs (UK) aren’t the same size as US large eggs. So I’m going to try this with medium eggs. Maybe I’ll finally have a successful sweet bake using a recipe from over the Pond 😉

Jasha Jain
Jasha Jain
2 months ago

substitute for four eggs?

Mikeblake
Mikeblake
3 months ago

Omg Gemma been looking lots of brownie recipes but they weren’t as good I can 100% say this is the best brownie I tasted you got that nice shiny crackly top with a fudgy gooey center to DIE for. Thanks Gemma .

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!