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.

homemade brownies with nuts

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!

a piece of brownie with nuts

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

  1. 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.
  1. 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.
  2. Add the flour, baking powder, salt, and vanilla extract. Mix until just combined — don’t overmix!
recipe step 4
  1. Fold in the chopped nuts using a rubber spatula.
recipe step 5
  1. Pour the batter into your prepared baking pan and bake for 25–30 minutes, depending on how fudgy you like your brownies.
recipe step 6
  1. 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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📖 Recipe

5 from 1 vote

Crinkle Top Brownies

These Crinkle Top Brownies are everything you want in a classic homemade brownie — rich, fudgy, and with that perfect crackly top that makes them look (and taste!) like they came straight from a bakery.
Servings: 12 Brownies
calories :210kcal
Prep :10 minutes
Cook :25 minutes
Total :35 minutes

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Ingredients
 
 

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.

Nutrition

Calories :210kcal
carbohydrates :26g
Protein :3g
fat :11g
fiber :1g
sugar :19g

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