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
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!
Jump to RecipeHow 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.

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.
More Brownie Recipes
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📖 Recipe
Crinkle Top Brownies
email me this recipe 💌
Ingredients
- 2 eggs
- ⅓ cup + 1 tablespoon brown sugar
- ⅓ cup + 1 tablespoon white sugar
- ⅔ cup semi-sweet chocolate chips, or chopped chocolate bar
- ⅓ cup unsalted butter
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup nuts of choice, chopped & lighty toasted
Instructions
- Preheat the oven to 355°F (180°C). Line a baking pan (6 x 9 inches | 15 x 23cm) with parchment paper.
- 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.→ This is the secret to those crackly brownie tops!
- While that’s mixing, melt the chocolate chips and 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.→ Optional tip: I love to toast the nuts in a dry skillet over medium heat for about 5 minutes — it brings out their flavor and adds a delicious crunch!
- Pour the batter into your prepared baking pan and bake for 25–30 minutes, depending on how fudgy you like your brownies.→ For extra fudgy brownies, bake for only 20–25 minutes.
- Remove from the oven and place the pan on a wire rack. Let the brownies cool completely in the baking dish before cutting. Slice into 12 brownies & enjoy!
Notes
- 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.
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