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.
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.)
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1 cup (2 sticks) unsalted butter, plus extra for pan
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2 cups semi-sweet chocolate chips (or chopped chocolate)
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1½ cups granulated sugar
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1 tablespoon vanilla extract
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2 teaspoons instant coffee granules (optional, enhances chocolate flavor)
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4 large eggs
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½ cup all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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Pinch of salt
Directions
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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.
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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.
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I stir in the sugar, vanilla, and the instant coffee granules if I’m using them.
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In a separate bowl, I whisk the eggs until they’re a little frothy—this helps create that signature crinkled top.
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I stir the eggs into the chocolate mixture until everything is well combined.
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I add the flour, cocoa powder, baking powder, and salt, then fold the mixture gently. I make sure not to overmix.
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The remaining ½ cup of chocolate chips goes in next for extra pockets of chocolate throughout.
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I pour the batter into the prepared pan and smooth the top evenly.
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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).
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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
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Espresso twist: I like using instant espresso instead of coffee granules for an even deeper flavor.
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Nutty addition: Chopped walnuts or pecans add a nice crunch. I stir about ½ cup into the batter.
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Salted caramel swirl: A few spoonfuls of salted caramel swirled into the top before baking make them irresistible.
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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.
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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.
Print
Classic Crinkle Top Brownies
- 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
- Preheat oven to 350 °F (175 °C). Line a 9×13″ pan with parchment, leaving overhang for easy removal.
- In a microwave‑safe bowl, melt butter and 1½ cups chocolate chips together in 30‑second intervals, stirring between, until smooth.
- Stir in sugar, vanilla, and instant coffee (if using).
- In a separate bowl, whisk the eggs briskly until slightly frothy.
- Stir the whisked eggs into the chocolate mixture until combined.
- Add flour, cocoa powder, baking powder, and salt. Fold until just combined (do not overmix).
- Stir in remaining ½ cup chocolate chips.
- Pour batter into prepared pan, smoothing the top.
- 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}
- 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}