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Gluten-Free Crinkle Top for Brownies 🍫✨
Achieving that crackly, shiny crinkle top on gluten-free brownies is totally possible—it just requires the right technique! Here’s how to get that perfect bakery-style finish every time.
Why GF Brownies Sometimes Lack Crinkle
Gluten-free flours (like almond or rice flour) behave differently than wheat flour, often resulting in denser, fudgier brownies. The crinkle top forms from a sugar crust created during baking, so you need to:
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Use enough sugar (it crystallizes on top).
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Whip the eggs + sugar well (creates air bubbles for cracking).
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Avoid overmixing after adding flour (keeps the structure light).
Ingredients for Crinkle-Top GF Brownies
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½ cup butter (or coconut oil)
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1 cup granulated sugar (or ¾ cup sugar + ¼ cup brown sugar for depth)
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2 large eggs, room temperature
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1 tsp vanilla extract
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⅓ cup cocoa powder (Dutch-processed works best)
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¼ tsp salt
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½ cup gluten-free 1:1 flour (like Bob’s Red Mill)
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¼ tsp xanthan gum (if your blend doesn’t include it)
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Optional: ½ cup chocolate chips
Steps for the Perfect Crinkle
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Melt butter + sugar: Whisk together melted butter and sugar until glossy.
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Whip eggs + sugar: Add eggs one at a time, beating vigorously for 1–2 mins until pale and bubbly (this is key for the crackle!).
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Fold in dry ingredients: Gently mix cocoa, flour, and salt—don’t overmix!
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Bake hot and fast:
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Pour into a lined 8×8” pan.
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Bake at 350°F (175°C) for 20–25 mins (until the top cracks but center is slightly fudgy).
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Cool completely: The crinkle sets as it cools.
Pro Tips
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For extra shine: Brush the batter with a thin layer of corn syrup or egg wash before baking.
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Avoid sinking: Don’t open the oven door too early!
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Gooier center? Underbake by 2–3 mins.
Troubleshooting
❌ No cracks? Try adding 1 tbsp extra sugar or whipping eggs longer.
❌ Too cakey? Reduce flour by 1 tbsp or add 1 tbsp oil.
These GF crinkle-top brownies are rich, fudgy, and totally foolproof! Want a dairy-free or egg-free version? Let me know! 😊
