How to make Crinkle Top Brownies?

The flaky skin on top/ the crinkled top is due to over missing the batter. Which is not a bad thing in this case. The lovely top is an outcome of incorporating excessive air into the batter while beating the eggs and sugar, allowing a crispy meringue layer to form on top of the brownies.

2. The extra egg yolk added to the batter adds richness to the brownies.

3. Don’t over mix the batter once the dry ingredients are added to the wet ingredients as that might change the texture of the brownies and release the air we incorporated initially. Just mix the dry and wet ingredients till incorporated.

How to store brownies?

Brownies can be stored at room temperature (20C-25C) for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer.

Love Brownies? Also try my Peanut Butter Swirl Chocolate Brownies made with crunchy homemade peanut butter.

Happy Baking!

Crinkle Top Brownies

Recipe by thecrumbstoriesCourse: DessertCuisine: American

Servings

servings

Prep time

minutes

Baking Time

Minutes

These dark Chocolate brownies are dreamy and fudgy. The perfect crinkle top brownies!

Ingredients

100 g Unsalted Butter
40 g Olive Oil
180 g Dark Chocolate
180 Brown Sugar
2 Eggs
1 Egg Yolk
90 g All-Purpose Flour
30 g Cocoa Powder
1/2 tsp Salt
1 tsp Vanilla Extract
1 tsp Instant Coffee + 1 tsp Hot water Or 1 tbsp Fresh brewed Coffee
100 g Chocolate Chunks, Optional

Directions

Preheat the oven to 170 C.
In a heat proof bowl, melt the chocolate and butter together on a double boiler or in the microwave at 30 second bursts. Let it cool.
In another bowl, beat the eggs, egg yolk and the sugar till the sugar is completely dissolved. The mixture will look pale and fluffy (Takes about 5 mins)
Add the melted chocolate and butter to the egg mixture and beat well. Now, add in the olive oil and mix well.
Sift the flour and cocoa powder. Add the sifted dry ingredients to the wet batter and mix till combined.
Chop some chocolate and fold it into the batter. (Optional)
Grease and line an 8 x 8 inch pan. Pour the brownie batter into the pan.
Bake in the preheated oven for 25-28 mins.
Sprinkle sea salt, or drizzle chocolate sauce.

Notes

Don’t over mix the batter after adding the dry ingredients as that will change the texture of the brownies and release all the air we incorporated earlier.
When the brownies are fresh baked, they will be a little too soft and gooey. Will firm up as they cool.

Did you try this recipe? We’d love you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!