These Crinkle Top Brownies are everything you want in a classic homemade brownie — chewy edges, a gooey center, and that signature crackly crust that makes them look (and taste!) straight out of a bakery.

If you’ve ever wondered how to get that picture-perfect brownie top, the secret’s in the sugar and eggs. Whipping them together creates that glossy, paper-thin crust that cracks beautifully as they bake. It’s pure brownie magic!

Why You’ll Love These Brownies

Texture – Moist, rich, and deeply chocolatey. I love to add some nuts for a nice crunch.
Crinkle Top – The star of the show and oh-so satisfying.
Simple Ingredients – Nothing fancy, just pantry staples.
Quick & Easy – From bowl to oven in under 15 minutes.

Ingredients

Dark Chocolate: Gives these brownies that deep, intense flavor.
Unsalted Butter: Adds richness and helps create that fudgy texture. Feel free to use dairy-free butter.
Granulated Sugar: Key to the crackly top!
Brown Sugar: For a caramel flavor.
Eggs: Whisked well to help form that crinkle top.
All-Purpose Flour, Salt & Vanilla Extract
Nuts: I love using cashews, but these brownies also taste amazing with walnuts, pecans, hazelnuts, or even a mix of your favorites. Tip: Toast the nuts in a dry skillet for about 5 minutes until they’re golden and fragrant — it really brings out their flavor!

Find the measurements and full recipe below!

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How To Make

In the bowl of a stand mixer, whisk the eggs, white sugar, and brown sugar for 5 minutes until the mixture is pale and fluffy.

While that’s mixing, melt the chocolate and dairy-free butter over a water bath or in the microwave. Let it cool slightly, then slowly add it to the egg mixture while whisking on low until just combined.
Add the flour, baking powder, salt, and vanilla extract. Mix until just combined — don’t overmix!

Fold in the chopped nuts using a rubber spatula.

Pour the batter into your prepared baking pan and bake for 25–30 minutes, depending on how fudgy you like your brownies.

Remove from the oven and place the pan on a wire rack. Let the brownies cool completely in the baking dish before cutting.

crinkle top brownies on a parchment paper topped with melted chocolate

Tips

Whip those eggs and sugar: This is the most important step! Use a hand or stand mixer to beat the eggs and sugar until pale, thick, and fluffy — about 3–5 minutes.
Love It Sweet? This recipe uses less sugar than most classic brownie recipes — but don’t worry, they’re still rich, chocolatey, and totally satisfying. Plus, you’ll save a few calories too! If you’ve got a real sweet tooth, you can bump it up to ½ cup white sugar and ½ cup brown sugar for a sweeter bite.
Love Super Fudgy Brownies? If you’re all about that gooey, melt-in-your-mouth center, reduce the baking time to 20–25 minutes.
How To Store: Let the brownies cool completely (if you can resist!) and store them in an airtight container at room temperature for up to 4 days. They also freeze beautifully — just pop them into a freezer bag and thaw whenever you need a little chocolatey pick-me-up.

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Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.