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Fudgy, Crinkly, Brown Butter Brownies. Back to the classics with these DELICIOUS fudge brownies with the most perfect crinkled top. Made using salted butter, chocolate chips, powdered sugar, vanilla extract, eggs, flour, cocoa, and one large cup of chopped chocolate chunks. These brownies are rich, sweet, thick, and fudgy, and take very little effort to make. Enjoy them topped with flaked sea salt. These are your go-to, never-fail, better-than-the-box brownies!
Oftentimes – no, most of the time- when I’m cooking and baking for family and friends, I reach for the classic recipes I know everyone loves. I’m sure that sounds shocking, but with the number of recipes I share, I don’t have many opportunities to make the classics!
And the truth of the matter is, they really are my favorite. So when I’m able to improve a classic recipe like, say, my beer bread or my dad’s tacos. I’m always the most excited to share!
Finally, after years of secretly trying to figure out the secret to always getting that perfect fudge brownie with a crinkly top and the yummiest flavor, I think I’ve landed on THE recipe.
And I am so happy to share it today! My hope is that this is the brownie recipe you always come back to!
The Details
Ingredients
- Salted butter
- 1 bag of mini chocolate chips
- Instant coffee or espresso powder
- Pure vanilla extract
- Eggs – Make sure they are at room temperature and not at all chilled
- All-purpose flour
- Cocoa powder
- Baking powder
- Sea salt
- Chocolate chunks – I love to use dark chocolate
Special Tools
You’ll need a skillet, a couple of mixing bowls, and a square brownie pan.
Steps
Step 1: brown the butter
To do this, add the cold, salted butter to a skillet. I like to use a cast-iron skillet.
Let the butter sizzle and brown over medium heat. This will take around 5 minutes.
Step 2: add the chocolate
Remove the pan with the butter from the stove and mix in the chocolate until melted. Then, add the instant coffee and vanilla.
Step 3: the eggs
The key to adding the eggs is to really whisk them first. You can’t skip this step.
Whisking the eggs before mixing them into the brownie batter creates air within the eggs that helps create that crinkly top. It might seem like an unnecessary step and a waste of a clean bowl, but just trust me on this: it’s what makes these brownies great.
Step 4: finish the batter
Mix the eggs into the chocolate. Add the powdered sugar, flour, cocoa powder, baking powder, and salt.
Whisk until the batter is very smooth and shiny.
Mix in a big handful of chocolate chunks. I like to use dark chocolate.
Step 5: bake
Use a 9×9-inch square brownie pan for these. I baked mine for exactly 30 minutes.
I like to finish my brownies off with a sprinkle of flaked sea salt. Definitely optional, but extra yummy – and pretty too!
These are perfect every time and absolutely delectable. My little sister Asher and my dad agreed that these are their favorite!
Looking for easy chocolate desserts? Here are a few ideas:
Chocolate Peanut Butter Pretzel Blondies
Giant Salted Espresso Hot Fudge Cookies
Lunchroom Chocolate Peanut Butter Bars
Retro-Style Chocolate Sheet Cake
Lastly, if you make these Fudgy, Crinkly, Brown Butter Brownies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Crinkle Top Brownies
Servings: 16 brownies
Calories Per Serving: 149 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 bag (10 ounce) mini chocolate chips
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 teaspoons instant coffee granules
- 4 large eggs at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup semi sweet or dark chocolate chunks
Instructions
- 1. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.2. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat. Mix in the mini chocolate chips until all are melted. Stir in the vanilla and instant coffee. 3. In a bowl, whisk the eggs for 1 minute until bubbly on top. Add the melted chocolate and powdered sugar, whisking until smooth, 1-2 minutes. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the chocolate chunks. 4. Spread the batter into the prepared pan. Bake for 28-30 minutes or until the brownies are just set and crinkly on top. Sprinkle with flaked sea salt if desired. Enjoy!
This post was originally published on March 7, 2025
Amazing. No reason to ever use another brownie recipe now
Hey Lauren,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! XxT
These are the best brownies I’ve ever had – hands down. I’m not a fan of store bought so I usually make from a box. I’ve never made from scratch before and I’m stunned by how easy these are to make. I followed all the recommended tips for each step – they turned out incredible!!
Hey Jen,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! XxT
You said on your IG story today that we would get bored of seeing your day in the life when you’re home, but I would love to see!! Please consider doing it at home also! ❤️
Aww, thanks so much, Barbara! Good to know you would be interested:) Have the best weekend! xx
You’re so welcome! I follow you primarily for cooking content, so I’d love behind the scenes!!
Does this recipe really need only 1/2 cup of flour? Just checking.
Hey Christine,
Yes, that is correct:) Please let me know if you have any other questions! Have the best weekend! xx
Instead of instant coffee could you substitute expresso powder, and if so, what would be the measurement?
Also, FYI, oops. At the top of the page there is a typo. Under Details, ingredients, it’s typed butted instead of butter.
Hi Claudette,
You could use an equal amount of espresso powder. Thanks for pointing that out:) Please let me know if you give this recipe a try, I hope you love it! xx
Incredibly delicious brownies, so chocolatey. The flavors really heighten the next day.
Hey Christopher,
Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! Have a wonderful weekend! XxT
These did not work nicely for us and we did not enjoy. I like the Ghirardelli box brownies best. Also, I think it’s just the photography, but these look orange. If there’s a way to adjust your photos to make the coloring more clear, I think you should try it. I find it very offputting when I can’t see the item clearly in your pictures. So shadowed, blurry and orange.
Hi Bill,
Thanks for trying this recipe and sharing your feedback. Sorry to hear you did not enjoy this recipe. Was there something specific that went wrong that I can help with other than the photos? Please let me know:) xx
Looks amazing and I love brown butter. I recently heard of a brown butter caramel cookie crunch cake at Whole Foods that is supposed to be amazing. Do you have anything like that on your site?!
Thanks so much, Teresa! That sounds yummy, here is another recipe you might enjoy:
https://fett-weg.today/peanut-butter-crunch-brownies/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xx
if I only have unsalted butter, how much salt should I add and when?
Hey there,
I would just add 1/4 teaspoon of salt in addition to step 3. Please let me know if you have any other questions! xx
Is there anything I can use in place of instant coffee? or could I open up a Kcup and use that? LOL
Hi Bailey,
I would just omit the instant coffee:) Please let me know if you give this recipe a try, I hope you love it! xx
Can I add walnuts?
Hey Katy,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! Happy Friday! xx
If I would omit the coffee grounds, would I need to make any other adjustments to the recipe?
Hi Dawn,
Nope, no need to adjust anything:) I hope you love the brownies! xx
I’ve made your crinkle top brownies before – is the only difference between that one and this recipe the brown butter? Thanks!
Hi Greyce,
Nope:) They are pretty different. I use powdered sugar in this recipe instead of granulated sugar and lots more chocolate to make them fudgy. A few other things as well:) If you liked that recipe, you will LOVE this one!! xx
OOPS! I need to TRY these. DUH!
I need to rely these.I have never made a from scratch brownie I was happy with. The box ones are good but the edges always get too hard.
Thanks so much, Charlotte! Let me know if you try these brownies, I hope you love them! Have a great Friday:)
Tieghan, your brownies look super delicious, mouth-watering. I love your recipes. Do you think it could work with almond flour instead of all-purpose one? Thank you.
Thanks so much, Hana!! So sorry, I have not tested this recipe with almond flour, I think your best bet would be to use a gluten free flour blend like Bob’s Red Mill. Please let me know if you give this recipe a try! xxT
Hi! I have costco sized bag of regular sized semi sweet chocolate chips, would it be ok for me to use just those in replace of the mini chocolate chips (but reduce the quantity) and also,instead of chocolate chunks?
Hi Krista,
Yes, that would work for you. I do like the variety that the chocolate chunks give if you want to grab some of those:) I hope you love this recipe! Have a great weekend! xx