Crinkle Top Fudge Brownies Recipes

THE BEST EVER FUDGE BROWNIES

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

CHOCOLATE FUDGE CRINKLE BISCUITS

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

CRINKLE-TOP FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Coat a 9x13" pan with coconut oil or nonstick cooking spray. Set aside.
• In a medium-sized pan (or medium-sized bowl in microwave), melt coconut oil on low heat. Add in sugar and stir for a couple minutes to dissolve some sugar (all sugar will not be dissolved...be sure to not overcook). Take off heat and pour mixture in a medium-sized bowl.
• Stir in cocoa powder, salt, baking powder, and vanilla. Whisk in eggs, until smooth, then add the flour and chocolate chips, stirring to combine. Pour batter into the prepared pan.
• Bake for 28-32 minutes or until a toothpick inserted in middle comes out clean. (I used a stoneware pan to bake, so I baked mine on the longer side--32 minutes.) Remove from oven and cool on cooling rack.

THE BEST FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 9x13 inch pan with greased parchment paper and set aside. OR preheat oven to 325 degrees Fahrenheit and line a 9x9 inch pan with greased parchment paper and set aside.
• In a medium saucepan, over medium heat, melt your butter and chocolates (both semi-sweet chocolate chips and unsweetened chocolate) together. Keep stirring until they are completely melted and incorporated together. Add in both sugars and stir until combined.
• Remove saucepan from heat and let cool slightly. Your mixture should be warm, but not hot (you don't want the eggs to scramble and cook when you add them in). Add in 1 egg at a time and really whisk the mixture so the egg is fully incorporated and glossy before adding in the next egg. Repeat until all the eggs are mixed in.
• Add in your salt, vanilla, and flour (make sure your flour is spooned, leveled, and measured correctly-too much flour will make these cakey not fudgy). Mix until the flour is just barely incorporated. Do not overmix.
• Pour batter into your greased and lined baking dish. And if using a 9x13 inch pan bake for 30-40 minutes (until a shiny crust has formed and the brownie batter is moderately firm. OR if using a 9x9 inch pan, bake for 35-40 minutes.
• Cool completely before eating (trust me, they're better). I like to cover the pan in plastic wrap and let them sit until the next day to maximize the fudgy texture!

BEST FUDGY DARK CHOCOLATE BROWNIE

Steps:

• Take your chocolate bar and cut it in pieces. When the chocolate is cut add 3/4 of total quantity it in a big bowl.
• Now add melted butter. The hot salted butter will help to melt the chocolate.
• Next, microwave the chocolate and butter for 1 minute to melt it well. Take it out, keep mixing the chocolate with the butter until the mixture is smooth.
• In melted chocolate add ¾ cup of granulated(crushed) sugar, 1 ½ teaspoon Vanilla Extract and 1 teaspoon Instant coffee granules in the chocolate bowl. Mix them well.
• In another bowl whisk the eggs and when they are slightly frothy keep them aside.
• Add the whisked egg in the chocolate mix.
• Mix the eggs and chocolate mix well and then add ¼ cup Unsweetened cocoa powder, ¼ cup all-purpose flour and ½ teaspoon baking powder. With circular motions, evenly mix all the ingredients.
• When everything is combined add half of the remaining chocolate chips in the batter and mix it well.
• Preheat the oven to 170C. When you have done that, take the baking tray or a pan and line it with parchment paper and keep it aside.
• Evenly spread the brownie batter in the baking dish. With the spoon spread the mixture in the pan. Keep this baking dish/ pan in the oven.
• Bake the brownies at 170C for 25-30 minutes or until the top is set. And brownie batter is no longer jiggly. Insert a tooth pick to see that it If that comes out clean your brownie is done.Allow it to cool down before cutting.
• Take the brownies out when the top is set and you have a crackly texture. Let it cool and enjoy your crackle top brownies with milk.

ULTIMATE GLUTEN FREE FUDGE BROWNIES

Steps:

• Place 100 grams of dark chocolate in a heat-proof, microwave-safe bowl.
• Cut butter into small cubes and place in a saucepan over medium heat.
• Let the butter melt and then begin cooking. Stir frequently and watch the butter.
• Continue cooking until all the butter is melted. Remove from the heat and pour the melted butter over the 100 grams of chocolate and let it sit in the bowl. This will be a very fluid mixture.
• Preheat the oven to 350°F .
• Grease an 8 x 8-inch pan with a nonstick cooking spray and then line the pan with parchment paper, leaving the sides to overhang the edges.
• Combine the eggs, both sugars, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes.
• In the meantime combine gluten-free flour and cocoa powder.
• With a heat-proof spatula stir together your melted butter-chocolate mixture. The heat from the melted butter should have melted all the chocolate. If it's not fully melted stick the bowl in your microwave for 10-15 seconds.
• When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined. I recommend stopping your mixer and scrape down the sides to make sure everything is combined well.
• Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn the speed of your mixer to SLOW and add cocoa flour mixture all at once. Carefully mix until roughly combined. Turn of the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
• Pour the batter into the prepared pan. Use a small offset or on the back of a spoon to smooth out the batter evenly.
• Bake the brownies for 24 minutes at 350F.
• Remove the brownies from the oven, top with some flaky sea salt and allow to cool completely. Or until you can't wait any longer and want to dig in (if you cut them now they will be gooey!)
• You want the brownies completely set up before cutting them, please chill them in the fridge for at least 2hrs. Otherwise, they are gooey when cutting.

CRINKLY FUDGE BROWNIES

Steps:

• Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or foil, leaving an overhang on each end.
• In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Let cool slightly.
• In a large bowl, use an electric mixer to beat the eggs and sugar on high speed until light and thick, about 3 to 5 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour the batter into the prepared baking pan.
• Bake for about 20 minutes, or until the brownies are slightly puffed but still moist in the center. Transfer the pan to a wire rack and cool completely before cutting into squares. Brownies can be stored in an airtight container at room temperature for 2 days.

FUDGY CRINKLE TOP BROWNIES (GRAIN FREE, GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE)

Steps:

• Preheat the oven to 350 degrees. Line a 9″ x 9″ pan with parchment paper, so some hangs off the ends as a handle to lift the finished brownies with. In a microwave or double boiler, melt the avocado oil and chocolate until smooth. Set aside to cool while you make the rest of the batter.
• In a large bowl, mix together the almond flour, cocoa powder, baking powder, salt, and 1 cup of coconut sugar. Add the eggs and vanilla extract and beat until smooth.
• Pour in the avocado oil and chocolate mixture and stir until smooth. Add the walnuts if using. Pour into the prepared baking dish. Sprinkle the top with the remaining tablespoon of coconut sugar, and the flaky sea salt, if using.
• Bake for 25 minutes, or until a knife in the center comes out clean. Let cool completely in pan before removing, cutting into squares, and serving.

CHOCOLATE CRINKLE COOKIES

Steps:

• Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.
• Combine flour, baking powder, and salt in another bowl. Gradually stir dry ingredients into the wet ingredients until thoroughly mixed. Cover dough and refrigerator for at least 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets.
• Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool.
• Repeat Steps 4 and 5 to make remaining batches.

CRINKLE TOP FUDGE CHOCOLATE BROWNIE RECIPE

Steps:

• Preheat oven to 170ºC (340ºC). Line a 8 inch x 8 inch (20cm x 20cm) square baking pan with parchment paper, set aside.
• In a small mixing bowl, sift together flour and cocoa. Whisk through salt an set aside.
• Prepare a double boiler with a heat proof mixing bowl over simmering water.
• Place butter in the bowl then break the chocolate block up into squares and place into the bowl with the butter. Gently melt over a low-medium heat, stirring occasionally. Remove bowl and set aside to cool mixture down for 10-15 minutes until it's only slightly warm.
• In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add room temperature eggs, sugar and vanilla. Beat together for 3 minutes, scraping down the sides as needed. The mixture will turn thick and pale.
• Once melted chocolate mixture has cooled and is only slightly warm to the touch, pour it into your beaten eggs.
• Gently fold chocolate into eggs for about 3-5 minutes until they're well blended. Take your time as you don't want to lose too much air in those beaten eggs.
• Add dry flour mixture and gently fold through until well combined and no pockets of flour remain, ensuring not to over-mix.
• Pour batter into lined pan, spread out evenly with a spatula.
• Bake for 35-37 minutes or until a toothpick inserted into the middle comes out with some moist crumbs, not completely clean. Slightly under-baking this brownie will create a fudgy center.
• Remove from oven and allow to cool in pan for 15 minutes.
• Gently lift up sides of the baking paper to remove brownie from the pan. Transfer to a wire rack to cool completely. Still leaving the baking paper on but peeled down completely from the sides.
• Slice brownie into squares.
• Serve and enjoy!