A brownie should be fudgy, dense, indulgent and fulfill all your chocolate cravings. I’m always on the hunt to try and find the best recipes and I thought that brownies would be the perfect dessert to try a few recipes out! Here are 4 recipes I tested out below to find the best of the best for crinkly top brownies.
🖊 Recipe note
I adjusted everyones recipe to fit a 8″ x 8″ inch square pan so if it was a 9″x13″ I divided the recipe in half. All recipes were made on the same day and I followed the author’s directions as written. I used the same semi-sweet chocolate chips for all 4 recipes to keep it as fair and consistent as possible.
🗒️ Recipes tested
Recipe # 1 – Cake Whiz – How to Make Fudgy Brownies with Crinkly Tops
I chose this recipe as it was one of the first recipes that popped up when I searched for crackly top brownies. She chose to do a mix of cocoa powder and chocolate chips as only using cocoa powder gave her a more cake-like brownie when she was initially testing out this recipe. She also said to cream the butter and sugar for 5-6 minutes and then mix eggs for an additional 5 minutes.
I think this method worked as her brownies has the most crackly crinkled top when baked! The brownies ended up more cake like than fudge like and tasted less sweet than the other recipes below. If you want a crinkly top brownie make this recipe!
Recipe # 2 – Half Baked Harvest – Crinkle Top Brownies.
If you are a fudgey brownie lover this is the recipe for you. It was my favorite out of the 4 recipes – it came in #2 in terms of the crinkle top but tasted incredible! As a side note, the brownies were the shinest out of the 4 so if you’re looking for that you should make this recipe! Her recipe had 4 eggs compared the other 3 recipes which only had 2 which I think led to a denser, more moist brownie.
Her recipe had the least amount of dry ingredients by weight compared to to the other recipes so the chocolate flavor tasted the strongest. She also melted her chocolate chips and butter vs creaming it. She was also the only recipe which called for a leavening agent (1/4 tsp baking powder) but I’m not sure how much it affected the brownie.
Recipe # 3 – Tutti Dolci- Ultimate Crinkle Brownies
This recipe was a good balance between the Recipe #1 and Recipe #2 – it called for a mix of brown sugar and white sugar and also had the most sugar (1 cup) vs the other 3 recipes. This recipe had the most dry ingredients by weight (3/4 cup flour + 1/4 cup cocoa powder)
I’m wondering if I preferred Recipe #3 vs Recipe #1 because it tasted more dense/moist since she melted the chocolate chips and butter as well as doing 1/2 cup brown sugar + 1/2 cup white sugar vs Recipe #1 1 cup of white sugar.
Recipe # 4 – Anonymous
I’m omitting this author as this brownie did not come close to the other 3 brownies in terms of flavor and look. I’m going to write the recipe below as some of you mentioned that you wanted to learn and adjust from this recipe.
1 Cup Flour
2 Cups Sugar
1 tbsp Vanilla
1/2 cup Vegetable Oil
1/2 cup Dutch Process Cocoa Powder
1 tsp Salt
1/3 cup Water
1 1/2 cup Chocolate Chips (optional)
The recipe called for mixing eggs, sugar and vanilla for 10 minutes but not to use a mixer. I’m not sure why the recipe stated not to use a mixer but 10 minutes by hand was excessive (and I didn’t see how this would help the final outcome of the brownie). The next step was to add the remaining ingredients and to bake at 350F for 20-30 minutes. When I pulled the brownies out of the oven the brownies were very dry on the edges, bubbled rather than crinkled and (somehow?) tasted gummy rather than fudgey.
I think if I had to adjust this recipe I would have omitted the water, doubled the eggs, not made chocolate chips optional and reduce the sugar if you’re adding in chocolate chips. I think there are a ton of delicious oil-based brownies but this one just didn’t hit the spot for me. Would love to hear if you made any adjustments with this recipe and had some luck!
👩🔬 Final Results + Thoughts
All 3 recipes called for 1 stick of butter for a 8″ x 8″ pan and 1 cup of semi-sweet chocolate chips (Recipe #2 calls for mixing in 3/4 cup of melted and saving 1/4 cup of chocolate chips to be mixed into the batter)
Recipe #1 had 1 tbsp of cocoa powder vs 4 tbsp of cocoa powder from Recipe #3. I think adding the additional cocoa powder helped boost the chocolate flavor as Recipe #2 +Recipe #3 had a more pronounced chocolate flavor. They had the same amount of chocolate chips so it has to come from the cocoa powder.
Recipe #1 – The winner for a crinkle topped brownie. Make this if you want crinkly brownies with a more cake-like texture.
Recipe #2 – Make this recipe if you want an extra fudgy, shiny-top brownie but not as much of a crinkly top!
Recipe #3 – Make this recipe if you want a balance between a cakey and fudgy brownie.
🤔 How I would make brownies after testing all 4 recipes.
If you’re looking to see a variation of this brownie recipe I created – you can check out these delicious cheesecake swirl brownies!
Notes regarding the recipe below
- Increased the cocoa powder from Recipe # 2
- Half white sugar and half light brown sugar for additional flavor from Recipe # 3
- 4 eggs to give it a denser texture from Recipe #2
- Melted the 1 cup of chocolate chips with butter to give the brownies a more intense flavor. I would rather give up some of the crinkly top look of a brownie for a more intense chocolate flavored brownie.
- Increased salt to balance out the sweetness
- 1 stick Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips (170 Grams)
- 1 1/2 tsp Salt
- 4 Eggs (Grade A Large)
- 1/3 cup Cocoa Powder (40 Grams)
- 1/4 cup All Purpose Flour (30 Grams)
- 1/2 Cup Granulated Sugar (100 Grams)
- 1/2 Cup Light Brown Sugar (100 Grams)
- 1 tsp Vanilla Extract
Preheat oven to 350F. Melt 1 stick of unsalted butter and 1 cup semi sweet chocolate chips in the microwave for 1 minute until combined. Mix eggs and then add light brown sugar, white sugar and vanilla extract. Sift in purpose flour and cocoa powder into the bowl and bake at 350 for 20-25 minutes.
🧺 Storage Tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3 days.
- Fridge: Cool brownies completely and store them in an airtight container for up to 1 week.
🔎 Related recipes
Want more chocolate desserts? Here are a few other recipes you can check out!