Perfect Crinkle Top Brownies

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Perfect Crinkle Top Brownies

Rich, fudgy, and decadent, these brownies feature a dense, chewy center topped with the classic paper-thin, crackly crust that makes every bite irresistible.

Ingredients (8×8-inch pan, 16 squares)

  • 1/2 cup (115 g) unsalted butter, melted

  • 1 cup (200 g) granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/3 cup (35 g) unsweetened cocoa powder

  • 1/2 cup (60 g) all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking powder

Instructions

1. Preheat and Prep

  1. Preheat the oven to 175°C (350°F).

  2. Grease an 8×8-inch square baking pan or line it with parchment paper, leaving a slight overhang for easy removal of the brownies after baking.

2. Cream the Butter and Sugar

  1. In a large mixing bowl, combine the melted butter and granulated sugar.

  2. Whisk vigorously for 1–2 minutes until the mixture looks glossy and slightly thickened.

Tip for the Crinkle Top: Thoroughly whisking the sugar into the butter helps dissolve the sugar, which is key to forming that signature shiny, crackly crust.

3. Add Wet Ingredients

  1. Add the eggs and vanilla extract to the butter-sugar mixture.

  2. Whisk for another minute until the batter turns pale and smooth.

4. Incorporate Dry Ingredients

  1. Sift together the cocoa powder, flour, salt, and baking powder.

  2. Using a spatula, gently fold the dry ingredients into the wet mixture.

  3. Mix only until the streaks of flour disappear. Overmixing can make brownies tough instead of fudgy.

5. Bake

  1. Pour the batter into the prepared pan and smooth the top with a spatula.

  2. Bake in the preheated oven for 20–25 minutes.

Toothpick Test: Insert a toothpick in the center; it should come out with a few moist crumbs. A fully clean toothpick may indicate the brownies are slightly overbaked.

6. Cool and Slice

  1. Allow the brownies to cool completely in the pan. This ensures the fudgy interior sets and the crinkle top firms up.

  2. Lift the brownies out using the parchment paper and cut into 16 equal squares.

Why This Recipe Works

  • Cocoa Ratio: Using 1/3 cup of cocoa powder gives a deep chocolate flavor without drying out the brownies.

  • Fudgy Texture: The combination of 1/2 cup flour and 2 eggs creates a dense, chewy texture rather than a cake-like structure.

  • Shiny Crinkle Top: Thoroughly whisking the sugar into melted butter and eggs ensures that classic crackly surface.

Pro Tips for Perfect Brownies

  • Do not overbake: Even a minute too long can dry out the edges. Keep an eye on the toothpick test.

  • Let them cool fully: Cutting brownies too soon can result in crumbling and a less defined top.

  • Optional add-ins: Fold in chocolate chips, nuts, or a swirl of caramel for extra indulgence.

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