Learn the secret in my Crinkle Top Brownies recipe and get their irresistible crinkly, crispy top, every time.
- 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
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Preheat the oven to 350°F (180°C) then butter and line an 8x8 inch baking tray with parchment paper and set aside.
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In a large bowl combine melted butter, oil, and both sugars.
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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.)
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Add the vanilla and salt then whisk for about one minute until evenly combined.
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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.
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Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
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Bake for 45-50 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
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Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!