Fudgy Crinkly Top Brownies (2024)

FAQs

Why doesn't my brownie get the crinkle top? ›

Before you add the eggs into the batter, whip them up just by themselves. Then, add them into the batter and mix until it is JUST combined. The secret to perfect, crinkly top brownies is to under-mix the batter once the eggs go in!

“Whether brownies have a crust on top depends on how much you beat the batter after the eggs are added. The more you beat, the more crust you get. If you beat vigorously with a mixer, you can get a dramatic crust.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Wrapping aluminum foil around individual brownies or a tin of brownies will block the air from entering and preserve their chewy nature.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Thus the successful brownie's signature shiny/delicate/flaky top crust. Some bakers say the key to making brownies with shiny crust is dissolving the sugar in melted butter before adding; others call for several minutes of beating, to make sure sugar and egg are fully combined.

If the edges of your brownie are hard once it's cooled it's because you've over baked it.

As the brownies bake, the edges will begin to pull away from the sides of the pan, and the surface of the brownies will start to crack. This is a good sign that the brownies are getting close to being done. From here on in your eyes should be fixated onto the brownies.

The brownie's top should have a dry-looking sheen. At the edge of the pan, the brownies should be slightly puffed, and in the middle of the pan, the brownies should be set, and not wobbly.

When you want a delicious brownie for a baking emergency—or just to treat yourself—look no further than a box of Ghirardelli Double Chocolate Brownies. These fudgy brownies were packed with that Ghirardelli chocolate flavor that so many of us love.

Why are my brownies never fudgy? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Problem 2: My brownies are too GOOEY

(Is there such thing?) Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge.

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

Brownies can be kept at room temperature for up to five days for most brownie types. A cheesecake swirl or frosting or a ganache frosting should not be kept at room temperature. Store brownies in the fridge if they contain add-ins that are normally refrigerated.

A delicate crust and moist, velvety centre have put brownies in a sweet league of their own. Make them the way you love most, then use these tips to store them. Brownies taste better the next day. Cool in the pan then set aside, uncut, overnight in an airtight container or 2 layers of foil.

If the toothpick comes out completely wet and coated with batter, you know the brownies are underdone and need more time.

Instead of dumping your batch of batter into a square baking dish, use an ice cream scoop to portion the batter into each well of the muffin tin. Each brownie has it's own cup to bake in, meaning that every side of it will be in contact with the metal pan, giving it those desirable crisp, chewy edges.