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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
Another winner and easy to make! I made it in a glass dish because that was the 9×13 I had on hand and had to cook a little longer but all good.
I am so glad this turned out so well for you, Laura! Thank you! xTieghan
Has anyone tried this with gluten free flour ?
Hey Nicole,
You can use an equal amount of gluten free flour for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
It’s taken a long time to come across a recipe that beats boxed brownies, but she did it again! I subbed King Arthur gluten free flour and added xantham gum. Use the best quality cocoa powder you can because it’ll shine in this recipe. I halved the recipe and baked in an 8×8. They were perfection!
Yes!! I am so glad these turned out so amazing for you Rosita!! Thank you! xTieghan
Do you use a glass or metal pan? It might be my oven too but 30 minutes at 350 in a glass 13×9 pan and they were still very soupy in the middle.
Hey Amanda,
I like to use a metal USA Pan. Sorry for the troubles, I would just continue baking until they are fully cooked. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Perfection! Thank you!
Thank you Teresa! xTieghan
Can it be any instant coffee? And, is instant coffee the same as instant coffee granuals or something different? Thank you, Bari
Hey Bari,
You are going to want to use instant coffee powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan
can you make them one day ahead and how to heat up to serve with ice cream
Hey Kim,
Yes you can make these a day in advance and I would just pop them in the microwave for a few seconds. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I’m looking to make this recipe X 4. Any chance it would work to double the recipe and bake in an 11×13 pan?
Hey Frieda,
Unfortunately I would not recommend doing that, baking can become extremely finicking when multiplying the recipe several times. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m not alone thankfully in my results after following this recipe to a T, I also followed an increased baking time to 35 min using a 9×9 pan the brownies completely failed to cook?
Hey Kim,
I am so sorry you had issues with the brownies. Again all ovens are slightly different, so I would continue to make them until they are fully cooked. Please let me know if you have any other questions! xTieghan
I was super excited to try these but disappointed in the result. Maybe you can help me trouble shoot. They seem overcooked and really dry but I took them out after 23 mins because they looked done. I used coconut sugar instead of cane sugar but everything else was the same. I whisked the eggs for a whole minute with a hand mixer. What gives? Any clues?
Hey Destiny,
So sorry you had issues with the brownies. Unfortunately I think the coconut sugar could have been your issue. Next time I would recommend using cane sugar. xTieghan
Best brownies ever! Had all the ingredients and didn’t even have to use my kitchen aid! Came out perfectly, will be my new go to! Thanks so much!
Thank you Mallory! So glad this turned out so well for you! xTieghan
what can be substitute for eggs?
Hey Pratika,
So sorry but I have not tested this recipe without the eggs and they are key for the crinkle top! Please let me know if you have any other questions! xTieghan
If I’m trying to make these gluten free for my granddaughter, can I just switch out the flour for gluten free flour?
Thanks!
Diane
Hey Diane,
Yes I would use an equal amount of gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Best brownies I have ever made. The added coffee flavor made them that much extra.
That is so amazing to hear! Thank you so much Andrea! xTieghan
Forgot to take a picture and these brownies quickly disappeared. BEST. BROWNIES. EVER!!!! @goodiesbyoldies
Thank you so much for trying these, Jen!! I am really glad they turned out amazing for you! xTieghan