Fudgy Crinkle-Top Brown Butter Brownies
These Fudgy Crinkle-Top Brown Butter Brownies are rich, decadent, and intensely chocolatey with the perfect shiny crackled top. Made with nutty brown butter and a subtle hint of espresso to enhance the chocolate flavor, each bite is ultra-fudgy and studded with melty chocolate chips. Finished with a sprinkle of flaky sea salt, these brownies strike the perfect balance between deep chocolate richness and irresistible texture.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Browned to add deep, nutty flavor and richness to the brownies.
Unsweetened Dutch Process Cocoa Powder: Provides intense chocolate flavor and helps create the fudgy texture.
Instant Espresso Powder (Optional): Enhances and deepens the chocolate flavor without adding coffee taste.
Dark Chocolate Chips or Chopped Chocolate: Melted into the batter for a rich, smooth chocolate base.
Olive Oil: Adds moisture and helps keep the brownies soft and fudgy for days.
Eggs: Create structure, richness, and contribute to the shiny crinkle-top texture.
Brown Sugar: Adds moisture and a subtle caramel-like sweetness for extra fudginess.
Granulated Sugar: Helps create the classic shiny, crackly brownie top.
Vanilla Bean Paste or Extract: Rounds out the chocolate flavor with warm vanilla notes.
All-Purpose Flour: Provides just enough structure while keeping the brownies dense and fudgy.
Salt: Balances the sweetness and intensifies the chocolate flavor.
Chocolate Chips: Folded into the batter for pockets of melty chocolate throughout every bite.
Why You’ll Love Fudgy Crinkle-Top Brown Butter Brownies:
Perfect Crinkle Top: Shiny, crackly tops that bake up beautifully every single time.
Ultra Fudgy Texture: Rich, dense, and gooey centers that stay soft and decadent.
Brown Butter Flavor: Nutty brown butter adds depth and warmth to the chocolate base.
Enhanced Chocolate Taste: A hint of espresso intensifies the chocolate without tasting like coffee.
Melty Chocolate Chips: Studded throughout for pockets of melted chocolate in every bite.
Flaky Sea Salt Finish: A light sprinkle balances the sweetness and elevates the richness.
Bakery-Style Results: These brownies look and taste like they came from a professional bakery.
Tips for Making Fudgy Crinkle-Top Brown Butter Brownies:
Choose The Right Pan Size: Use an 8x8” pan for thicker, ultra-fudgy brownies or a 9x9” pan for thinner brownies with slightly crisp edges.
Brown The Butter Slowly: Stir continuously while browning the butter to prevent burning and allow the milk solids to develop a deep golden color and nutty aroma.
Bloom The Cocoa And Espresso: Adding cocoa powder and instant espresso directly to the hot brown butter intensifies the chocolate flavor and creates a richer brownie base.
Whisk Eggs And Sugar Thoroughly: Whisk until the mixture is pale, frothy, and smooth with no graininess—this step is key for achieving that signature shiny crinkle top.
Cool The Chocolate Mixture Slightly: Let the chocolate mixture cool for a minute or two before combining so it doesn’t scramble the eggs but still blends smoothly.
Fold Gently: Fold in the flour, salt, and chocolate chips just until combined to keep the brownies tender and fudgy.
Watch For Visual Doneness Cues: The brownies are ready when the top looks shiny and crinkly, the edges are set, and the center has a slight jiggle.
Don’t Overbake: A toothpick should come out with thick batter and moist crumbs—these brownies continue to set as they cool.
Allow Proper Cooling Time: Let the brownies cool for 1.5–2 hours before slicing for the best texture and clean cuts.
Use A Hot Knife For Clean Slices: Run a sharp knife under hot water and wipe between cuts for bakery-style slices.
How to Store Fudgy Crinkle-Top Brown Butter Brownies:
Room Temperature: Store brownies in an airtight container at room temperature for up to 3 days.
Refrigerator: For extra fudgy and dense brownies, store in an airtight container in the fridge for up to 5 days.
Freezer: Wrap individual brownies tightly in plastic wrap and place in a freezer-safe container for up to 2 months.
To Reheat: Warm brownies slightly in the microwave for 10–15 seconds to restore a soft, fudgy texture.
FAQs:
Q: Can I skip the espresso powder?
A: Yes. The espresso powder is optional and does not make the brownies taste like coffee—it simply enhances the chocolate flavor.
Q: How do I get that shiny crinkle top?
A: Whisking the eggs and sugar until the mixture is fully dissolved and frothy is key to creating the classic crackly brownie top.
Q: How do I know when the brownies are done baking?
A: The brownies are done when the top looks shiny and crinkly, the edges are set, and the center still has a slight jiggle.
Q: Why do my brownies look underbaked in the center?
A: These brownies finish setting as they cool. A slightly underbaked center ensures a fudgy texture once fully cooled.
Q: Can I use a different pan size?
A: Yes. An 8x8” pan makes thicker, fudgier brownies, while a 9x9” pan results in thinner brownies with slightly crisp edges.
Q: Can I freeze these brownies?
A: Absolutely. Once cooled, wrap individual brownies tightly and freeze for up to 2 months.
Q: What’s the best way to slice brownies cleanly?
A: Use a large sharp knife and run it under hot water between each slice for clean, bakery-style cuts.
Love these? Check out my other chocolate dessert recipes:
Brown Butter Hot Fudge Brownie Loaf
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these fudgy crinkle-top brown butter brownies. Happy baking!
