Crinkle Top Brownies (Healthy & Paleo)
These are hands down the BEST Crinkle Top brownies I’ve ever eaten – gluten free or not! They are incredibly rich and decadent. These Paleo brownies are surprisingly easy to make and they turn out extra fudgy and gooey every time. Say goodbye to dry cake-like brownies and hello to your new favorite dessert!
Why You’ll Love This Recipe
These are the best brownies I’ve ever had. Here is why you will love them:
- This foolproof brownie recipe is easy to make.
- These brownies use melted chocolate chips. This makes them extra fudgy, gooey and chocolaty.
- The crackly crinkly top is crave worthy!
- These brownies are significantly more healthy than traditional brownies.
- They are made without xantham gum, without almond butter, without brown sugar, and without baking powder.
- Using both cocoa powder and chocolate chips makes them extra chocolaty.
- This recipe takes only 35 minutes from start to finish.
- Check out the dairy free version of these: Gluten Free Dairy Free Brownies!
- These crinkle top brownies are Paleo, Grain Free, Gluten Free, and white sugar free.
Ingredients & Substitutions
Use grass fed butter for a rich and smooth Fudgy Paleo brownie. Substitute ghee for butter if desired. Coconut oil can be substituted for a dairy free option.
Coconut sugar and eggs are creamed together until light and fluffy. In addition, coconut sugar is a popular Paleo granulated sweetener since it’s minimally processed and derived from coconuts. White sugar may be used in place of coconut sugar.
I swear by Enjoy Life Dark Chocolate Chips which are gluten free and dairy free. Melted chocolate and butter lead to a fudgy brownie. Any lightly sweetened chocolate chips will work! These chocolate chips are my favorite, as evidenced in these Almond Flour Oatmeal Cookies.
Cocoa powder adds a hint of extra chocolate to these brownies.
Tapioca flour is the only “flour” used in these brownies, making them white flourless. Moreover, it can be directly substituted with arrowroot powder or cornstarch (not Paleo). See my Guide to Gluten Free Flours and Baking for more information.
A sprinkle of sea salt takes these crinkle top brownies to the next level!
First preheat oven to 350 degrees Fahrenheit. Line an 8 by 8 inch pan with parchment paper.
Next, beat eggs and coconut sugar for 2 to 3 minutes in a stand mixer. Beat until light and frothy.
Then, melt butter and chocolate chips until smooth and creamy. Pour this mixture into the stand mixer and mix until just combined.
Next, sift cocoa powder and tapioca flour into the stand mixer. Add vanilla and stir to combine. Fold in extra chocolate chips if desired.
Pour brownie batter into baking pan. Spread batter into one even layer with spatula.
Bake brownies for 15 minutes. Then remove from the oven and lightly bang pan on countertop 2 to 3 times. To do this, lightly drop pan a couple of inches onto countertop (this evens out the batter and remove air bubbles).
Next, return brownies to the oven and bake an additional 10 to 12 minutes or until a toothpick inserted comes out clean.
Finally, remove from oven. Allow crinkle top brownies to cool completely before slicing and serving.
Expert Tips and Tricks
In order to achieve that highly sought after crinkly top, beat the eggs and sugar for at least 2 to 3 minutes straight.
Additionally, when melting the butter and chocolate chips, continue stirring until completely smooth and creamy. There should not be any chunks of butter or chocolate.
After the initial 15 minutes of baking time, remove from oven and simply pick up brownie pan with oven mitts and gently drop it about 2 inches on your counter. Repeat two more times. Doing this allows any air pockets to disappear and leads to a fudgy brownie!
Lastly, allow the brownies to cool completely. If you’re in a rush, stick the pan in the fridge to speed up cooling time.
Frequently Asked Questions (FAQs)
Flour directly affects the density of texture of brownies. The less flour used, the more dense and fudgy these brownies will be. More flour equates to a cakey brownie.
Fudgy brownies have a higher fat content than cake like brownies. Cake like brownies tend to have more flour, thus causing them to be more like a cake.
This brownie batter is thickened with tapioca flour, which is the same thing as cornstarch. Additionally, the melted chocolate chips and butter add a thick fudge texture.
If you don’t put enough flour in brownies, they will be thin and runny.
Brownies get a crackly top from the beating of the eggs and sugar.
Brownies that don’t have a crust on top have not been beaten enough. Beat eggs and sugar until light and frothy.
The secret to good brownies is the melted chocolate and butter. This makes brownies extra fudge like, rich and decadent.
Yes, gluten free brownies taste good!
Cut brownies once they are completely cooled. For best results, use a plastic knife.
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If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more healthy dessert ideas, check out my Dessert recipes page.
Get the Recipe: The Best Fudgy Paleo Brownies
- First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch baking pan with parchment paper.
- Then, in a stand mixer, beat eggs and coconut sugar until light and fluffy (about 2 to 3 minutes).
- In a microwave safe dish, melt butter. Once melted, stir in dark chocolate chips and stir until smooth and creamy.
- Next, pour melted chocolate mixture into stand mixer and beat until combined.
- Sift cocoa powder and tapioca flour into stand mixer. Then, add vanilla and stir to combine.
- Next, fold in extra chocolate chips if desired and pour into baking pan.
- Bake for 15 minutes. Then, remove from oven and bang pan on countertop 2 to 3 times.
- Then, return to oven and bake for another 10 to 12 minutes or until a toothpick inserted comes out clean. Don't over bake!
- Finally, allow brownies to cool for an hour in the pan before slicing and serving. Sprinkle with sea salt if desired.
- Beat eggs and sugar for at least 2 to 3 minutes, or until light and frothy.
- Melt chocolate chips and butter until completely smooth and creamy.
- Batter will be thick. Use a spatula to smooth out into parchment lined pan.
- Spread batter into one even layer before baking.
- After the initial 15 minutes of baking time, remove from oven and simply pick up brownie pan with oven mitts and gently drop it about 2 inches on your counter. Repeat two more times.
- Cool brownies completely before slicing.
- Store brownies at room temperature loosely covered for up to 3 days.
- Alternatively, store loosely covered in fridge for up to 4 days.
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