Chocolate Fudgy Brownies / Chocolate Brownie / Crinkle Top Brownie

Rich fudgy brownie with the perfect shiny, crinkly top. These chocolate fudgy brownies have a rich, dark chocolate flavor, moist, fudgy and the perfect crinkly top. The only chocolate brownie recipe you’ll ever need – quick, easy, and ultimate fudgy!

This crinkle top brownie recipe is really easy to put together with all the essential ingredients, minimal fuss and yields a perfect brownie – super chocolatey, moist and crinkle top.

This classic chocolate brownie recipe is my absolute favourite foolproof crinkly fudgy brownies (with a shiny top!)! I promise shiny, crinkly-top brownies every time you make. It gives a beautiful, glossy, paper-thin top. You won’t be able to stop eating these!

The texture of the edge brownie pieces is chewy and more fudgy at the center.

The best thing about these brownies is that it is sweet, but not tooth-achingly sweet. Not only this brownie recipe but most of my cakes are not overly sweet as I prefer it that way. The sugar in this recipe is just the right amount of sweetness for me.

WHY YOU’LL LOVE THIS

* They’re easier to make so you’ll make them over again.
* Quick to make and always a crowd pleaser.
* Better taste and texture.
* It’s a no-fuss and no-fail brownie recipe.
* Seriously fudgy and have a richer chocolatey flavor and the texture is more fudgy.
* Versatile
* It has a shiny crackly top. They get that perfect crackly top everytime you make them.
And thus, this fudgy brownie recipe will absolutely become your new favorite.

INGREDIENTS TO MAKE CHOCOLATE FUDGY BROWNIES

FLOUR: I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

BUTTER: I used salted butter but unsalted butter works too. The butter gets melted so it doesn’t matter if it’s cold. You may use a combination of butter and oil though.

CHOCOLATE– I used dark chocolate, you can use milk chocolate or semi-sweet chocolate. Sometimes I prefer to use a combination of dark chocolate and milk chocolate.

EGGS– Always use room temperature eggs.If eggs are refrigerated remove them and place them in the counter for couple of minutes ahead of your baking.

SUGAR– I used white sugar. You can use both brown sugar and granulated sugar in this recipe for the perfect flavor and texture combination. Light or dark brown sugar works fine.

COCOA POWDER– The better quality, the better your brownies will taste. Cocoa powder plays a vital role and is the most important ingredient in chocolate cake recipe when it comes to flavour and taste. Always try to use good quality cocoa powder while making any chocolate cake or any cocoa powder based dessert as the overall taste and texture of the cakes and desserts depends upon it. I’ve used Hershey’s brand cocoa powder. Don’t use sweetened cocoa powder though!

ESSENCE– I use vanilla extract instead of essence. For vanilla extract I always use SPRIG’s vanilla extract. You may also totally skip the essence while making brownies.

SALT– A pinch of salt is used to balance out the sweetness in any dessert. You can skip this totally if you don’t want.

HOW TO MAKE CHOCOLATE FUDGY BROWNIES

This section shows how to make chocolate fudgy brownies with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this chocolate fudgy brownies recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Chocolate Fudgy Brownies Recipe Video Tutorial

STEP BY STEP INSTRUCTIONS TO MAKE FUDGY BROWNIE

Take a 7 by 7 inch square tin and grease it with oil or butter or line it with parchment paper. Keep aside.

In a heat proof bowl add in the chopped chocolate and the butter. Melt them using a microwave or a double boiler method. Keep it aside and allow it to cool down.

Meanwhile preheat the oven at 170° C for at least 10 minutes.

In a bowl sieve the flour, cocoa powder and salt. Mix well and keep aside.

Take the sugar and grind it into a fine powder.

In a mixing bowl add in the powdered sugar and eggs. ( If using coffee add it at this stage) Whisk it well till the sugar is completely dissolved and the mixture doesn’t feel grainy. Add in vanilla extract and mix.

Add in chocolate mixture into the whisked egg mixture and fold them until well combined.

Add in the dry ingredients and gently fold to make a smooth batter. Do not over mix the batter.

Pour the batter onto the prepared tin and tap gently to remove air bubbles if any.

Bake them in a preheated oven @170° C for 20 or 25 minutes or until a screwer inserted into the centre comes out with some moist crumbs and not wet batter. Do not overbake the brownies or it will turn dry. (Do the toothpick test at 20 minutes)

Remove it from the oven and allow to rest for about 5 minutes. Carefully grab the parchment paper and transfer the brownie sheet onto the wire rack and allow the brownies to cool down completely.

Do not slice the brownie but cut it into squares as per your preferred sizes.

The recipe gives 500 grams of brownie and is perfect for 16 small pieces or 9 big pieces.

Enjoy it with coffee or as dessert with a scoop of vanilla ice cream.

NOTES:

* Remember to use all ingredients at room temperature.
* You can use a combination of white and brown sugar if you like.
* You may add a teaspoon of coffee if you wish to.
* Cut the brownies after it has cooled down completely.
* You may sprinkle some choco chips/chocolate chunks or chopped walnuts if desired.
* Do not overbake the brownies.

VARIATION

* Make fudgy walnut brownies by adding chopped walnuts in the batter as well as topping.
* You can make nutella brownies by substituting nutella with chocolate.
* Make caramel brownies, pour half of brownie batter, then gently put a layer of caramel sauce, followed by remaining brownie batter and spread the caramel sauce on top gently and bake as instructed.
* Make orea brownie. Add some big chunks of orea in the batter. Once the batter is poured in the pan. Level up and then place randomly orea cookies and bake

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

HOW DO WE KNOW BROWNIE IS PERFECT BAKED?
When you think it’s time to do the test, insert a toothpick in the center of the brownie pan and pull back the toothpick — if it’s coated in wet batter, the brownies still need baking. The toothpick inserted into the centre should come out with some moist crumbs and not wet batter.

WHICH CHOCOLATE IS BEST FOR BROWNIES?
Couverture chocolate is best for making brownies. It gives a better taste and texture to the brownies. If couverture is not available to you, try to use good and high quality compound chocolate.

HOW TO GET A THIN CRACKLY TOP FOR BROWNIES?
To get the perfect crackly top on these brownies you want to make sure you whisk the eggs with the sugar aggressively for 2-3 minutes. Also the melted chocolate and butter contribute to that crackly top so make sure not to skip anything in the recipe.

HOW TO PERFECTLY SLICE BROWNIES?
To get a perfect clean cut you can follow this trick – Dip the knife (not the serrated one) in hot water, wipe it well and make cuts on the brownie. Do not slice it, rather cut it. Repeat dipping the knife in hot water and cut into as many pieces as desired. Yes, between every slice because they’re fudgy, some of the gooey chocolate gets stuck on the knife and if you just go to cut another slice it gets less and less pretty. OR If you’re not in a rush to shot your brownies then you can follow this.
Allow the brownie to chill for few minutes in refrigerator or freezer. After they’ve cooled you can cut them as desired sizes.

HOW TO STORE BROWNIES?
Once the brownies are cooked down completely, place your brownies in an airtight container at room temperature for 3 to 4 days. Or store them in the fridge for upto 1-2 weeks. You can also freeze brownies for up to 3 months! I like wrapping them individually so I can take them out of the freezer as required whenever I feel like serving them.

SERVING SUGGESTIONS

You can serve brownies as it is to satisfy your sweet carvings or with your team/coffee. For a light dessert serve brownies with a dollop of vanilla ice cream.

If you like more brownie recipes, I have some in my blog.

Eggless Cranberry Brownies
Kidney Beans Brownies
Banana Walnut Brownies (Gluten-free)
Brownie Cookies
Cookie Brownie (Cakey Brownie)

FEW CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Eggless Pineapple Cake
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Watermelon Muffins
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble i Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

Well, if you make this chocolate fudgy brownies recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum