Eggless Crinkle Top Brownies is heaven on earth! I have been struggling with a crinkle-top brownie recipe for a long time. Finally did achieve it! My love for brownies can be gauged by the number of brownie recipes on the blog from wine-roasted strawberry brownies, cucumber brownies, to brownie cookie bars etc.
Getting the crackle top on brownies is a combination of several factors and no perfect formula. I will share all of them below and if you have more tricks for the same, please do share yours too.
One of the most common reasons for the flaky top is overmixing the batter. Another reason is baking for extra long. Excessive exposure to heat will evaporate the moisture and cause the brownies to dry out and crack on top.
Since the crackling is dependent on the time taken for mixing the batter and the duration of baking, it is possible to have crinkle or flaky top on all types of brownies like a gooey brownie, fudgy brownies, vegan brownies, etc.
Many people desire crinkle top on brownies but some may look upon it as imperfection. It is a personal choice and accordingly, you can go for it or not.
These brownies were crackle-top, decadent, and firm to bite into. The beautiful shine added to the appeal. Chocolatey, chewy brownie with the perfection I desire!
Crinkle Top Brownies
Ingredients
- 150 g all purpose flour
- 220 g dark chocolate chopped
- 70 g unsalted butter softened
- 200 g sugar granulated
- ½ tsp vanilla extract
- 100 ml water warm
- 25 ml yogurt homemade curd or buttermilk
- 20 g cornflour
- 7 g cocoa powder unsweetend
- ¼ tsp salt
Instructions
- Start by bringing all the ingredients to room temperature if they were refrigerated. It’s best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
- Preheat the oven to 350 °F (175 °C) Grease an 8-inch square pan with butter or line it with parchment paper. I used baking spray which also works great.
- In a large bowl, add sugar and warm water and stir till the sugar completely dissolves. Ensure that water is warm to dissolve sugar but not very hot or boiling. Set aside.
- In a medium-sized microwave-safe bowl, add butter and chopped chocolate. Melt them together using 15 seconds spurts. After every spurt, remove the bowl and mix gently to combine.
- Add the melted chocolate mixture to the sugar and water mixture. Combine the two mixtures till smooth.
- Now sift in the dry ingredients – flour, cornflour, cocoa powder, and salt. Whisk to combine all the ingredients. Do not overmix.
- Pour the batter in the prepared pan. Smoothen the top with a spatula or back of a spoon.
- Bake the brownies in the preheated oven at 350 °F for 24 minutes, or till a toothpick inserted into the cake comes out with some almost-baked batter with many moist crumbs still attached to the toothpick.
Notes
- The addition of salt helps bring out the sweetness of the dessert.
- You can replace the water in the recipe with milk or buttermilk.
- Water should not be boiling hot but should be warm to easily dissolve the sugar. If you are replacing water with milk then milk also needs to be warm enough to dissolve sugar.
- Using 15 seconds spurts to melt chocolate and butter together will ensure that they don’t burn and melt adequately.
- Brownie batters should not be overmixed. At every step only do sufficient mixing to combine ingredients, do not overmix.
