If you’re on a quest for the ultimate rich and fudgy treat, you’re about to meet your new favorite: Brown Butter Crinkle Top Brownies. These magical brownies have a nutty depth from browned butter, a hint of salt to balance the sweetness, and a show-stopping crinkle top that always draws a crowd. Each bite is deeply chocolatey and decadently chewy, crossing the line between a classic brownie and pure chocolate bliss. Whether you’re ready to impress your friends or treat yourself after a long day, these brownies deliver pure joy and a little kitchen magic every time.
Ingredients You’ll Need
You’ll be delighted at just how simple – and how utterly essential – each ingredient is for these standout brownies. Every addition amplifies the flavor, enhances the texture, and helps create those irresistible signature crinkles on top.
- Unsalted butter: Browning the butter creates rich, nutty notes that really set these brownies apart from any others.
- Granulated sugar: The sugar not only sweetens but also gives rise to that iconic crinkle top as it merges with the eggs.
- Large eggs: Eggs add structure, richness, and help emulsify the batter for a shiny, crackly surface.
- Vanilla extract: Just a hint brings warmth and rounds out all the chocolate flavors.
- All-purpose flour: This is your structural backbone, keeping things chewy and not too cakey.
- Unsweetened cocoa powder: Brings the deep, dark chocolate flavor every brownie lover dreams of.
- Salt: A little salt goes a long way to make the chocolate taste even bolder and more pronounced.
- Baking powder: Just a touch helps the brownies puff ever-so-slightly, for a tender yet fudgy bite.
- Semi-sweet chocolate chips (optional): Stir these in for melty pockets of chocolate—highly recommended for true chocolate devotees.
- Powdered sugar for dusting: Adds a whimsical, sweet finish that highlights the crinkle top.
How to Make Brown Butter Crinkle Top Brownies
Step 1: Brown the Butter
Start by melting your unsalted butter in a medium saucepan over medium heat. Watch carefully: as the butter melts, it will foam up, then settle. Swirl the pan and keep your nose open for a warm, nutty aroma. When you spot golden brown solids at the bottom and a nutty fragrance fills the air, immediately remove the butter from the heat. This step infuses your Brown Butter Crinkle Top Brownies with a depth of flavor that simply can’t be beat. Let the butter cool slightly so it doesn’t scramble the eggs in the next step.
Step 2: Mix Butter and Sugar
Pour the freshly browned butter into a large mixing bowl, then whisk in the granulated sugar. This step is crucial—the warm butter will slightly dissolve the sugar, beginning the magic that leads to that sought-after, paper-thin crinkle top once baked.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, whisking vigorously after each addition. This not only helps incorporate air, making your brownies extra shiny and fudgy, but it’s also the key to achieving the gorgeous top. Once all the eggs are fully mixed in, stir in the vanilla extract for extra warmth and depth.
Step 4: Combine Dry Ingredients
In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Sifting prevents lumps and ensures your dry ingredients are perfectly blended, which means even chocolate flavor in every bite.
Step 5: Marry Wet and Dry
Gradually fold the dry ingredients into your wet mixture, taking care not to over-mix. Once you see just a few streaks of flour, stir in the chocolate chips if you’re using them. This keeps the batter tender and poised for gooey success.
Step 6: Chill the Batter
Cover the bowl and refrigerate the brownie batter for at least 1 hour. This important step helps the batter hydrate and solidifies the fats, ensuring your Brown Butter Crinkle Top Brownies bake up thick, chewy, and with that famous crackly surface.
Step 7: Bake to Perfection
Preheat your oven to 350°F and line a 9×13-inch pan with parchment for easy removal. Spread the chilled batter evenly in the pan. Bake for 25–30 minutes. When a shiny, crinkled surface forms and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs, they’re ready! Resist the urge to overbake for maximum fudginess.
Step 8: Cool and Dust
Let the brownies cool completely in the pan. Once cool, lift them out with the parchment and slice into generous squares. For that final flourish, sift powdered sugar lightly over the top and admire your handiwork before serving.
How to Serve Brown Butter Crinkle Top Brownies
Garnishes
Brown Butter Crinkle Top Brownies are fabulous with nothing but a dusting of powdered sugar, but if you want to get fancy, try a drizzle of melted chocolate, a sprinkle of flaky sea salt, or even a dollop of whipped cream. Each adds its own delightful twist without overwhelming that classic brownie flavor you worked so hard for.
Side Dishes
Pair these brownies with a scoop of vanilla bean ice cream to take the warm-and-cold combination over the top. Fresh berries make a lovely, tangy complement, while a hot cup of espresso or a tall glass of cold milk rounds out the experience perfectly.
Creative Ways to Present
Cut your Brown Butter Crinkle Top Brownies into small diamonds for an elegant tea display or stack them in towers, interleaving slices with parchment, for bake sales or parties. You can even use them as the base for decadent brownie sundaes—just add ice cream and let the chocolate magic happen.
Make Ahead and Storage
Storing Leftovers
Keep any leftover brownies in an airtight container at room temperature for up to three days. The crinkle top will remain delightfully crisp, and the centers stay satisfyingly fudgy. If you prefer a chilly treat, try refrigerating them for a slightly firmer texture.
Freezing
Brown Butter Crinkle Top Brownies freeze beautifully! Wait until they’re completely cool, then wrap individual squares tightly in plastic wrap and stash them in a freezer bag. They’ll stay fresh and flavorful for two to three months—perfect for surprise chocolate cravings.
Reheating
To revive that just-baked magic, microwave a brownie square for 10-15 seconds. The chocolate melts again, the aroma intensifies, and you’ll feel like you just pulled a fresh batch from the oven. For a crispy edge, reheat in a 300°F oven for a few minutes.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! Just reduce the added salt in the recipe by half to maintain that balanced flavor profile. Salted butter adds another savory edge that pairs deliciously with chocolate.
What type Dessert
Both natural and Dutch-processed cocoa powders work, but Dutch-processed will deliver a deeper color and smoother chocolate flavor, which many bakers love in Brown Butter Crinkle Top Brownies.
Why do I need to chill the brownie batter?
Chilling strengthens the structure and ensures thicker, chewier brownies. It also gives the signature crinkle top time to develop its magic before baking.
How do I know when the brownies are done?
When the top is glossy and crackled and a toothpick inserted into the center comes out with just a few moist crumbs, your brownies are ready. Overbaking makes them dry, so trust your eyes and nose as much as the clock!
Can I make this recipe gluten-free?
Yes! Substitute a 1:1 gluten-free baking flour for the all-purpose flour. The brownies will still achieve their trademark crinkle top and fudgy texture with this swap.
Final Thoughts
If you’ve been craving that perfect blend of chewy, fudgy, and crisp, don’t wait another minute to whip up these Brown Butter Crinkle Top Brownies. They’re simple to make, outrageously delicious, and certain to win hearts wherever you share them. Treat yourself—and those lucky enough to be nearby—to a batch today!
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Brown Butter Crinkle Top Brownies Recipe
- Total Time: 1 hour
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Brown Butter Crinkle Top Brownies with a rich, fudgy texture and a beautiful crinkle top. The nutty brown butter adds a depth of flavor that elevates these classic chocolate brownies to a whole new level.
Ingredients
Brown Butter:
- 1 cup unsalted butter
Brownie Batter:
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips (optional)
Additional:
- powdered sugar for dusting
Instructions
- Brown Butter: In a medium saucepan, melt the butter over medium heat until golden brown and fragrant. Remove from heat and cool slightly.
- Batter Preparation: Whisk brown butter with sugar in a large bowl. Add eggs one at a time, then mix in vanilla extract. Sift together flour, cocoa powder, salt, and baking powder in a separate bowl. Fold dry ingredients into wet mixture. Stir in chocolate chips if desired. Chill batter for 1 hour.
- Baking: Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper. Spread batter evenly and bake for 25–30 minutes until a crinkle top forms. Cool before slicing and dust with powdered sugar if desired.
Notes
- Chill the batter for the best crinkle top.
- Underbake slightly for a fudgier texture.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg
