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The BEST Crinkle Top Brownies.
Watch the How To Video:
Because there is a lot to celebrate today, and because it’s FRIDAY…and because everyone knows that Friday’s deserve chocolate.
So if there was ever a classic brownie recipe to have in your back pocket, it’s this one. Trust me on this. They remind me of the brownies I’d eat as a kid, and I’m really not sure there’s anything better. These are light, a little fudgy, extra chocolate flavor, perfectly sweet, and they have the most flakey, crinkly top ever. Oh my gosh, SO GOOD.
Before I dive into the delicious details, let me explain the reason I am sharing them.
As most of you know by now, my younger brother Red took home his first Olympic gold medal last week in Men’s Snowboard Slopestyle in PyeongChang, South Korea. If you missed my recap post, you can read part one here and part two here. I said from the start that I wasn’t going to make any fancy Olympic themed food. One, because I am not good with decorating food in fancy ways, and two, because I just didn’t have any great ideas.
That said, after returning home from Korea last week, I felt the need to create a recipe that I knew Red would love. I mean, he did win GOLD, so a celebratory dessert is certainly in order. Right?
Yes, yes, yes. For sure.
Here’s the thing, Red’s a semi picky eater, and doesn’t like anything fancy. His favorite desserts are Special K-Bars (cookbook recipe), chocolate chip cookies, and brownies.
I have a lot of brownie recipes on HBH, but I don’t have one brownie recipe Red would actually eat. Red likes his brownies simple. Chocolate, no frosting, maybe some powdered sugar, and preferably eaten slightly warm. So basically the brownies my mom would make us when we were kids. The ones that came straight out of the Betty Crocker box.
Not going to lie, I loved them too…which is why I am SO excited about these brownies. I really cannot stress enough just how good they are.
When I set out to make these crinkle top brownies, I thought for sure that I’d make them first try and they’d be perfect. I think I felt so confident because I’ve made a hundred and one brownie recipes. But guys, I tested these brownies over and over and over. It was so important to me that they would have the perfect texture, not be dense or cakey, and have the most flakey, crinkly top.
They needed to be perfect, just like the ones I remember eating as a kid with my brothers.
It took a while, used up a lot of eggs…and even more butter.
Like two full days of testing, way over a dozen eggs, probably pounds of butter. Six batches later (possibly more, I lost count), I finally got them right. My freezer is now full of brownies. It’s awesome and very dangerous.
So what’s the secret to that perfect texture and crinkly top?
Real melted chocolate, semi-sweet chocolate chips, and a good amount of whisked eggs.
The chocolate is obvious, but the whisked eggs? You need those to create that crinkly top. Whisking the eggs prior to mixing them in the brownie batter creates air within the eggs that helps to create that crinkly top. It might seem like an unnecessary step, and a waste of a clean bowl, but just trust me on this, it’s what makes these brownies great.
While that and all the semi-sweet chocolate…and butter.
YUMMMMMM.
Red has yet to try these brownies, seeing as he’s still in South Korea, but I’m feeling pretty confident that he’s going to love them.
Speaking of Red, he is competing one last time tonight in Men’s Snowboard Big Air, alongside two of his USA teammates, Kyle Mack and Chris Corning. Kyle is a super close friend of the family, who’s honestly almost like another brother. Pretty excited for the both of them, but I have my fingers crossed for Kyle on this one, as Big Air is much more his event. Make sure to watch tonight at 8pm EST on NBC!
Annnddddd with that, I’m thinking these brownies are the perfect chocolate treat to eat while cheering the boys on.
Lastly, if you make these Crinkle Top Brownies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crinkle Top Brownies
Servings: 20 brownies
Calories Per Serving: 252 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 sticks (1 cup) salted butter
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons instant coffee granules
- 4 large eggs, at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
Instructions
- 1. Preheat the oven to 350 degrees F. Line a 9×13 inch pan with parchment paper.2. In the microwave, melt together the butter and 1 1/2 cups chocolate chips (stir at 30 second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee. 3. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.3. Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Let cool (or not) and dust with powdered sugar. Enjoy!
Notes
*For extra thick brownies, bake them in a 9×9 inch square baking dish and bake for 30-35 minutes.
The BEST, enough said.
This post was originally published on February 23, 2018
I’ve made these three times now and they keep getting better! My husband is an “essential worker” so I named a pan for his coworkers and he said they were gone in 20 minutes! Super super easy to make and during my furlough super super easy to binge on. I’m never making box brownies again!
Aw that is so sweet of you!! I am so glad you all loved this recipe, Kyra! Thank you for trying it! xTieghan
Each time I’ve made this recipe which is three times now – each time it’s still raw batter in the center! I don’t know why I’m following the recipe exactly!
Hi Callan,
So sorry you are having issues with the recipe. What size pan are you using? This will have an effect on how the brownies bake. Also, please remember that all ovens are slightly different so if they are still raw in the center simply cover with foil and bake for longer. I hope this helps, please let me know if you have any other questions! xTieghan
I made these tonight and they did not disappoint. Wow. I didn’t add the coffee and they were still delicious. Easy to put together and just so good. Thank you!
I am really glad these turned out so well for you Sarah! Thank you! xTieghan
Made these this weekend. Absolutely delicious! Amazing there were no hard crispy edges, which we were glad of!
Thank you so much Debbie! xTieghan
Can I substitute cacao powder for cocoa powder? Is it the same thing?
Thank you ahead of time for your help.
You can use the Cacao powder in place of the coco powder, my mom would actually prefer them this way:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! I only have one stick of butter at home now. Can i therefore half all the other ingredients as well and bake the brownies?
Hi Nas,
Yes that will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are so delicious! I love that they are made with pantry staples. I whipped these up on a whim and they were perfect! Thank you!
Thank you so much Hannah! I am really glad this turned out so well for you! xTieghan
This recipe is literally the best brownie recipe.
haha yes! So glad you are loving this one Roxane! Thank you so much! xTieghan
Does it have to be instant coffee? Can it be regular ground coffee?
Hi Laura! I don’t recommend using normal coffee grounds. They will leave you with a grainy brownie. If you can’t use instant, just omit the coffee all together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look amazing!!
Have you ever tried these with gluten free flour or a nut flour? I have a friend who is gluten free and would like to try and make them for her!!
Hi Laura! I have not tried this recipe with GF flour, but if you would like to I would recommend using cup4cup! I hope you love these! Please let me know if you have any other questions! xTieghan
Hi! If I wanted to omit the chocolate chips at the end (don’t love chocolate chunks!) should I melt that half cup with the butter or leave it out? Thanks!
Hi Robyn,
You need the chocolate chips at the end, I promise they end up melting into the brownies and do not make them chunky. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is the best brownie recipe I’ve ever tried ! This is coming from a baker that usually messes up baked goods in the oven ! 🙂 so goooood!
I am so glad this turned out so well for you Melissa! Thank you so much! xTieghan
The best brownies EVER!!!
Thank you so much Nancy! I am so glad these turned out so well for you! xTieghan
I only have unsalted butter on hand – can i just add salt to the dry ingredients? if so, how much would you recommend?
Hi Sam! Yes, unsalted butter works, just add a pinch of salt, maybe about a 1/2 teaspoon kosher salt. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I made this today and it is really really good. But my brownies ended up crumbly when I cut them, I followed the recipe. What could I have done wrong? Thank you.
Hi Elaiza,
Thanks so much for trying the recipe, so sorry they crumbled next time I would recommend waiting a bit longer to cut into them until they are slightly cooled. Please let me know if you have any other questions! xTieghan