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Fudgy brownies with a shiny crinkle top and rich chocolate texture sliced into squares
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Fudgy Brownies with Perfect Crinkle Top

These fudgy brownies have a shiny crinkle top, a rich chocolate flavor, the right amount of sweetness, and a soft, chewy center. Made with simple pantry ingredients, this easy homemade brownie recipe is perfect for dessert, parties, or sharing with family and friends.
Course Dessert
Cuisine American
Keyword brownie recipe, cgocolate brownies, chocolate dessert, crinkle top brownies, easy brownie recipe, fudgy brownies
Prep Time 15 minutes
Cook Time 30 minutes
cooling time 2 hours
Total Time 2 hours 45 minutes
Servings 16 bars

Equipment

  • 1 8x8 inch baking pan
  • Parchment paper
  • Large mixing bowl
  • Heatproof bowl
  • electric hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Kitchen scale (recommended)
  • Microwave or double boiler
  • Oven
  • Cooling rack (optional)

Ingredients

  • 150 g dark chocolate, chopped
  • 80 g unsalted butter
  • 2 tbsp neutral oil
  • 1 tsp coffee powder
  • 30 g unsweetened cocoa powder
  • 2 large eggs room temperature
  • 150 g granulated sugar
  • 1 tsp vanilla extract
  • 100 g all-purpose flour
  • 1/4 tsp salt

Instructions

Preparation

  • Preheat the oven to 170°C (340°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
  • Chop the dark chocolate into small pieces for even melting.

Melt the Chocolate

  • In a heatproof bowl, combine the chopped dark chocolate, butter, and oil. Melt in the microwave in 20-second intervals, stirring between each interval until smooth.
  • Stir in the coffee powder and cocoa powder until fully combined. Let the mixture cool slightly.

Mix the Batter

  • In a separate mixing bowl, beat the eggs, sugar, and vanilla extract with an electric hand mixer for 2 minutes, or until pale and slightly thickened.
  • Add the cooled chocolate mixture and mix until well combined.
  • Sift in the flour and add the salt. Fold gently with a rubber spatula just until no dry flour remains. Do not overmix.

Bake

  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.

Cool

  • Let the brownies cool completely in the pan for about 2 hours before slicing into squares.

Video

Notes

Tips

  • Use good-quality dark chocolate for the best flavor and texture.
  • Beat the eggs and sugar for the full 2 minutes to help create a shiny crinkle top.
  • Make sure the melted chocolate mixture has cooled slightly before mixing it with the eggs.
  • Fold the flour in gently and do not overmix to keep the brownies fudgy.
  • Bake just until a toothpick inserted near the center comes out with a few moist crumbs.
  • Let the brownies cool completely for about 2 hours before slicing for clean, neat squares.

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 1 week.
  • Brownies can be frozen for up to 2 months. Thaw at room temperature before serving.

Variations (Optional)

  • Fold in ½ cup chocolate chips for extra chocolate flavor.
  • Add ½ cup chopped walnuts or pecans for a crunchy texture.
  • Sprinkle flaky sea salt on top before baking for a sweet and salty finish.

Storage

  • Room Temperature: Up to 3 days in an airtight container.
  • Refrigerator: Up to 1 week.
  • Freezer: Up to 2 months. Wrap tightly and store in a freezer-safe container.

Make Ahead

You can bake the brownies a day in advance. Their flavor and texture become even better after resting overnight in an airtight container.