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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
The perfect brownie! The only change I made is espresso powder instead of instant coffee. Everyone I’ve made these brownies for say they’re the best ever!
Love to hear that!! Thank you so much for giving the recipe a try! xT
Hi Tieghan,
Want to try this brownie recipe but my oven doesn’t fit a 9×13. I have a 8×8 pan and wondering if I half this recipe, how long do you reckon I’d have to bake it for? I saw a comment that halving this recipe works great too so I thought I’d try that!
Thanks!
Hi Carmelia,
Yes, you can definitely cut this recipe in half and then I would start checking for doneness at 30 minutes. Please let me know if you have any other questions! xT
I know, I know! I haven’t even made them yet and 5 stars. But everything in me says this (slight pause) is the brownie recipe I’ve been searching for. The photo. The description. The method. I was a boxed brownie lover back in the day. I can’t wait to try these! 🥳🙋💞
Anything I can replace the instant coffee with?
Hi Brittany,
You can skip the instant coffee:) Please let me know if you have any other questions, I hope you love this recipe! xT
Really, the best brownies ever. I am saddened that they are not getting more reviews and interaction. Perhaps you need to rename them? Chocolate-Espresso Explosions: The Best Brownie Ever…
Hi Deborah,
I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! This is a super old recipe, with lots of reviews:) Have a great holiday weekend! 🇺🇸🎆 xT
Coming back to comment again because these are absolutely the best brownies ever! Just made them again for the umpteenth time. The recipe is so easy to cut in half when I’m short on an ingredient but need my fix. Anyone who is lucky enough to get their hands on one, raves about their richness. Thank you for this easy and so yummy recipe! 😋
Lol thanks so much Jaimee!! This is definitely a family fave around here too! So glad you have been enjoying these brownies:) xT
This is my go-to recipe when I want to make brownies. The coffee in it makes it so rich and delicious!! These are absolutely the best brownies I well ever eat and I plan on making these for as long as I can!
Hi Tricia,
Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT
I have made this many times, but no matter how hard I wisk those eggs, I never get that crinkle top.
I follow the recipe to a T. I’ve tried a baking dish and a cookie pan to bake them. They are still delicious though!
Hi Kat,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment! Have you tried a metal cake pan?😎🍑 xx
What altitude are you baking at? I’ve been struggling with all baked goods at 8,000ft.
Hey Abbie,
You should be able to follow my recipes as written without any issues, I’m at 9,000 feet. Please let me know if you have any other questions! xT
If I double it, and put it in a 9×13, how long do you think it would take to cook? 40 mins?
Hi Markell,
Sure, I would start checking for doneness at 40 minutes and just continue baking if needed:) I hope this recipe turns out well for you, let me know if you give it a try! xT
Kids, teens and grownups all LOVED this delicious recipe!
Hey Carrie,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Could I make these using Buckwheat flour instead of all purpose flour?
Hi Kate,
So sorry, I have never tested that with this recipe, so I am not sure on the results, but you could definitely give it a try! Please let me know if you have any other questions! xT
Can this be cooked and then frozen ? ( once cooled obviously )
Hi Steph,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
I don’t drink coffee. I can’t stand the taste of it. (I know, I’m in the minority on this.)
Can I skip the coffee?
Also, just finding this recipe today… but how very exciting for your brother and family!
Hi Christine,
Yes, you can skip the instant coffee:) Please let me know if you have any other questions, I hope you love this recipe! xT
Omg these are a staple in my house!! I was wondering if you think raspberries would be a good addition as well? Or dried fruits?
Thank you!
Hi Ashlyn,
Happy Wednesday!! Thanks a bunch for making this recipe so often and your comment, so glad to hear it is always a hit! Sure, I think raspberries would be a great addition! xx
Easy and absolutely delicious. The only tweak I made was using about a half tsp of instant espresso instead of instant coffee. The coffee flavor really does elevate the brownie though! And as a special easter twist, I added some crushed up mini eggs on top 🙂
Hi Emily,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
Could you replace the butter with oil? I can’t wait to try it.
Hi Sohui,
I wouldn’t recommend that for this recipe, stick with the butter if you can:) Please let me know if you have any other questions! xx
These are a staple at our house!!!
Hey Cherie,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx