Crinkly-Top Brownies
Crinkly-Top Brownies
Ingredients
- 1 cup all-purpose flour, spooned and levelled
- Pinch salt
- 1 1/3 cups semisweet chocolate chips
- 3/4 cup unsalted butter
- 1 cup + 2 tablespoons granulated sugar
- 3 large eggs, room temperature
- 1/3 cup packed brown sugar, optional, for chewier brownies (replace 1/3 cup granulated sugar with this)
Instructions
- 1
Preheat your oven to 350°F [180°C]. Lightly grease a square metal pan or line it with parchment paper, ensuring there is an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a small bowl, combine the all-purpose flour and salt. Set aside.
⏱️ 2 min
- 3
In a medium saucepan or a heatproof bowl set over a pot of simmering water (double boiler), melt the semisweet chocolate chips and unsalted butter over very low heat. Stir continuously with a spatula until the mixture is completely smooth and uniform. Be careful not to overheat the chocolate.
⏱️ 5 min
- 4
While the melted chocolate mixture is still warm, add the granulated sugar (and brown sugar if using, replacing part of the granulated sugar as per the optional note). Stir firmly with a spatula for 1 to 2 minutes until the mixture becomes glossy and the sugar begins to dissolve. It will still feel slightly grainy. Allow the mixture to cool until it is lukewarm to the touch.
⏱️ 5 min
- 5
Add the large eggs to the lukewarm chocolate mixture one at a time. After each egg addition, mix thoroughly with a spatula until fully incorporated. The goal is to create a smooth emulsion without whipping too much air into the mixture.
⏱️ 3 min
- 6
Sift the combined flour and salt into the wet ingredients. Gently fold the dry ingredients into the batter using a spatula just until no dry streaks of flour remain. Do not overmix. The batter should appear thick, glossy, and almost slippery.
⏱️ 3 min
- 7
Pour the brownie batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven until the top is shiny and crinkled, the edges are set, and a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached but no liquid batter.
⏱️ 40 min•🌡️ 350
- 8
For a 9-inch [23-cm] pan, bake for approximately 30 minutes. For an 8-inch [20-cm] pan, bake for approximately 35–40 minutes. Adjust baking time as needed based on your oven.
- 9
Once baked, remove the brownies from the oven and let them cool completely in the pan for about 1 1/2 to 2 hours. The crinkly crust will become even more pronounced as the brownies settle during cooling. Once fully cooled, use the parchment paper overhang to lift the brownies out of the pan and then slice them into desired portions.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Crinkly-Top Brownies
- 1 cup all-purpose flour, spooned and levelled
- Pinch salt
- 1 1/3 cups semisweet chocolate chips
- 3/4 cup unsalted butter
- 1 cup + 2 tablespoons granulated sugar
- 3 large eggs, room temperature
- 1/3 cup packed brown sugar, optional, for chewier brownies (replace 1/3 cup granulated sugar with this)
Instructions
- 1
Preheat your oven to 350°F [180°C]. Lightly grease a square metal pan or line it with parchment paper, ensuring there is an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a small bowl, combine the all-purpose flour and salt. Set aside.
⏱️ 2 min - 3
In a medium saucepan or a heatproof bowl set over a pot of simmering water (double boiler), melt the semisweet chocolate chips and unsalted butter over very low heat. Stir continuously with a spatula until the mixture is completely smooth and uniform. Be careful not to overheat the chocolate.
⏱️ 5 min - 4
While the melted chocolate mixture is still warm, add the granulated sugar (and brown sugar if using, replacing part of the granulated sugar as per the optional note). Stir firmly with a spatula for 1 to 2 minutes until the mixture becomes glossy and the sugar begins to dissolve. It will still feel slightly grainy. Allow the mixture to cool until it is lukewarm to the touch.
⏱️ 5 min - 5
Add the large eggs to the lukewarm chocolate mixture one at a time. After each egg addition, mix thoroughly with a spatula until fully incorporated. The goal is to create a smooth emulsion without whipping too much air into the mixture.
⏱️ 3 min - 6
Sift the combined flour and salt into the wet ingredients. Gently fold the dry ingredients into the batter using a spatula just until no dry streaks of flour remain. Do not overmix. The batter should appear thick, glossy, and almost slippery.
⏱️ 3 min - 7
Pour the brownie batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven until the top is shiny and crinkled, the edges are set, and a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached but no liquid batter.
⏱️ 40 min•🌡️ 350 - 8
For a 9-inch [23-cm] pan, bake for approximately 30 minutes. For an 8-inch [20-cm] pan, bake for approximately 35–40 minutes. Adjust baking time as needed based on your oven.
- 9
Once baked, remove the brownies from the oven and let them cool completely in the pan for about 1 1/2 to 2 hours. The crinkly crust will become even more pronounced as the brownies settle during cooling. Once fully cooled, use the parchment paper overhang to lift the brownies out of the pan and then slice them into desired portions.
⏱️ 120 min