Rich, fudgy, and impossibly chocolatey, these classic crinkle top brownies are everything I crave in a homemade treat. With their glossy, crackly tops and melt-in-the-middle texture, they strike that perfect balance between chewy edges and a soft center. I make these when I want something indulgent, impressive, and surprisingly easy to whip up. Classic Crinkle Top Brownies

Why I Love This Recipe

I love these brownies for so many reasons. The shiny, crackled top always makes them look bakery-worthy, even though they come together in just one bowl. They’re deeply chocolatey thanks to a mix of melted chocolate and cocoa powder, and the optional instant coffee brings out even more richness. The texture is dense and fudgy—never cakey—and they slice beautifully once cooled. Plus, I can easily tweak them with mix-ins or change the pan size depending on what I need.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup (2 sticks) unsalted butter, plus extra for pan

  • 2 cups semi-sweet chocolate chips (or chopped chocolate)

  • 1½ cups granulated sugar

  • 1 tablespoon vanilla extract

  • 2 teaspoons instant coffee granules (optional, enhances chocolate flavor)

  • 4 large eggs

  • ½ cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • Pinch of salt

Directions

  1. I start by preheating the oven to 350 °F (175 °C). Then I line a 9×13″ pan with parchment paper, leaving enough overhang to lift the brownies out later.

  2. In a microwave-safe bowl, I melt the butter and 1½ cups of the chocolate chips together in 30-second intervals, stirring between each, until the mixture is smooth and glossy.

  3. I stir in the sugar, vanilla, and the instant coffee granules if I’m using them.

  4. In a separate bowl, I whisk the eggs until they’re a little frothy—this helps create that signature crinkled top.

  5. I stir the eggs into the chocolate mixture until everything is well combined.

  6. I add the flour, cocoa powder, baking powder, and salt, then fold the mixture gently. I make sure not to overmix.

  7. The remaining ½ cup of chocolate chips goes in next for extra pockets of chocolate throughout.

  8. I pour the batter into the prepared pan and smooth the top evenly.

  9. I bake it for 28–30 minutes, just until the top is shiny and cracked and a toothpick comes out with moist crumbs (not wet batter).

  10. Once out of the oven, I let the brownies cool completely—several hours or even overnight—before slicing. For cleaner cuts, I sometimes chill them first.

Servings and timing

This recipe makes about 20 brownies in a standard 9×13-inch pan.
Prep time: 10 minutes
Cook time: 28–30 minutes
Total time: Around 1 hour (including some cooling)

Variations

  • Espresso twist: I like using instant espresso instead of coffee granules for an even deeper flavor.

  • Nutty addition: Chopped walnuts or pecans add a nice crunch. I stir about ½ cup into the batter.

  • Salted caramel swirl: A few spoonfuls of salted caramel swirled into the top before baking make them irresistible.

  • Pan adjustment: If I use a 9×9 pan instead, the brownies turn out thicker and need an extra 5–10 minutes in the oven.

  • Extra dark: I swap half the chocolate chips for dark chocolate to intensify the flavor.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 3 months—just wrap them individually for best results. To reheat, I warm a brownie in the microwave for 10–15 seconds for that just-baked gooeyness.

FAQs

How do I get that shiny, crackly top on my brownies?

I whisk the eggs separately before adding them to the batter—that step is key. It creates the glossy, crinkle top I love.

Can I use a different type of chocolate?

Yes, I sometimes swap semi-sweet chocolate chips with chopped dark chocolate or milk chocolate depending on how intense I want the flavor to be.

Why do my brownies turn out cakey instead of fudgy?

Overmixing or overbaking are usually the culprits. I fold the dry ingredients in gently and bake only until moist crumbs cling to the toothpick.

Do I have to use the instant coffee?

Nope! It’s optional. I like it because it boosts the chocolate flavor without making the brownies taste like coffee.

What’s the best way to cut clean brownie slices?

I let the brownies cool completely and often chill them in the fridge for a cleaner slice. I also wipe the knife between cuts.

Conclusion

These classic crinkle top brownies are a go-to recipe for me whenever I want a reliable, crowd-pleasing dessert. They’re rich, indulgent, and have that iconic shiny top that makes them feel special. Whether I serve them at a gathering or keep a stash in the freezer for a chocolate emergency, they never disappoint.

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Classic Crinkle Top Brownies

Classic Crinkle Top Brownies

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  • Author: Lidia
  • Prep Time: 10 minutes
  • Cook Time: 28–30 minutes
  • Total Time: ~1 hour (including cooling)
  • Yield: 20 brownies (in 9×13 pan) :contentReference[oaicite:7]{index=7}
  • Category: Dessert / Brownies
  • Method: Baking
  • Cuisine: American / Bar Dessert
  • Diet: Vegetarian

Description

Fudgy, chocolate‑rich brownies with a shiny, crackly top—the classic crinkle top brownies.


Ingredients

  • 1 cup (2 sticks) unsalted butter, plus extra for pan
  • 2 cups semi‑sweet chocolate chips (or chopped chocolate)
  • 1½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons instant coffee granules (optional, enhances chocolate flavor)
  • 4 large eggs
  • ½ cup all‑purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt

Instructions

  1. Preheat oven to 350 °F (175 °C). Line a 9×13″ pan with parchment, leaving overhang for easy removal.
  2. In a microwave‑safe bowl, melt butter and 1½ cups chocolate chips together in 30‑second intervals, stirring between, until smooth.
  3. Stir in sugar, vanilla, and instant coffee (if using).
  4. In a separate bowl, whisk the eggs briskly until slightly frothy.
  5. Stir the whisked eggs into the chocolate mixture until combined.
  6. Add flour, cocoa powder, baking powder, and salt. Fold until just combined (do not overmix).
  7. Stir in remaining ½ cup chocolate chips.
  8. Pour batter into prepared pan, smoothing the top.
  9. Bake for about 28–30 minutes, or until the top is shiny and cracked and a toothpick comes out with moist crumbs (not wet batter). :contentReference[oaicite:0]{index=0}
  10. Let the brownie cool completely (several hours or overnight) so it sets well. Use parchment overhang to lift out and slice. (Chilling helps for cleaner slices.) :contentReference[oaicite:1]{index=1}

Notes

  • Whisking the eggs separately before combining helps create that shiny crinkled top. :contentReference[oaicite:2]{index=2}
  • Do not overbake—the center should remain fudgy. Edges firm up as it cools. :contentReference[oaicite:3]{index=3}
  • Let brownies cool fully (or chill) for clean slicing. :contentReference[oaicite:4]{index=4}
  • You can adjust the pan size (e.g. 9×9) but watch baking time accordingly. :contentReference[oaicite:5]{index=5}
  • Adding instant coffee doesn’t make them taste like coffee—it deepens the chocolate flavor. :contentReference[oaicite:6]{index=6}

Nutrition

  • Serving Size: 1 brownie
  • Calories: 252 kcal (approx) :contentReference[oaicite:8]{index=8}
  • Sugar: — (included in total carbs) ~24 g (estimate) :contentReference[oaicite:9]{index=9}
  • Sodium: ≈ 182 mg :contentReference[oaicite:10]{index=10}
  • Fat: ≈ 18 g :contentReference[oaicite:11]{index=11}
  • Saturated Fat: ≈ 11 g :contentReference[oaicite:12]{index=12}
  • Unsaturated Fat: ≈ 5 g monounsaturated + ~1 g polyunsaturated (estimate) :contentReference[oaicite:13]{index=13}
  • Trans Fat: ≈ 0.4 g :contentReference[oaicite:14]{index=14}
  • Carbohydrates: 34 g :contentReference[oaicite:15]{index=15}
  • Fiber: 4 g :contentReference[oaicite:16]{index=16}
  • Protein: 4 g :contentReference[oaicite:17]{index=17}
  • Cholesterol: 58 mg :contentReference[oaicite:18]{index=18}

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