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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
Trying this tomorrow for a bunch of kids
VIsiting
I hope they love it! Thank you Aliena!
These turned out way too gooey. I will probably not make them again, I baked for 28 minutes. Maybe I should’ve baked for longer.
So sorry about that Teri! They may need a bit more time if you are closer to sea level! Please let me know if you have any questions!
I halved this recipe and baked in an 8×8 pan and they were DELICIOUS! I’ve cooked many meals from your site but this is my first baked good and I’m so glad I tried it! Super quick and easy to make and they were the perfect combo of chewy and fudgy. .
I am so glad these turned out amazing for you Hilary! Thank you so much!
Made these today and they out fudgy and chocolatey just like I like them!! Definitely a keeper recipe! Thank you so much for sharing!!
Thank you so much Sakina!
Really Hungry making design and pictures … Good job and congratulation for professional kitchen master!
Thank you!
I don’t generally have instant coffee, can strong brewed coffee be added as a substitute? Looking forward to making these, with or without the coffee!
HI! You can add 2 tablespoons brewed coffee to the brownies. That will work great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Wow Great pics.. seems yummy, thanks ♥
Thank you! I am so glad you like this!
The brownies were just amazing, just melts in your mouth.
Thank you!
HI, Tieghan! I just tried these brownies, and their consistency blew me away — delicious! Thank you! I wanted to ask if you have a favorite cocoa you like to use for deep, chocolatey things such as brownies. Again, thanks for all the delicious-ness you add to the world!
Hi Lauren! I am so glad you loved this! I use Dutch process or 100% unsweetened Hersey’s cocoa.
I saw this recipe while we were in Florida for the winter. Now that we are back in Boulder for the rest of the year I was wondering about whether or not your recipes are made for “altitude” cooking. Where you live is even higher than Boulder! Just curious…trying these today just as written…but need to go get more butter as I need to make two batches!
Hi Kaye! This recipe should work great at your altitude! I hope you love these!
First, thanks for practicing and getting the recipe just right. I’ve made these brownies twice now. And it won’t be the last! First time I baked them in the 9×13. Today I used my 9×9. Also, instead of adding the last 1/2 cup chips when mixing, I added 1/2 cup chopped walnuts the second time. I didn’t have instant coffee on hand either time, just some instant espresso, so I adjusted the amount added. These are excellent brownies. Thanks again.
Hi Jan! I am so glad you enjoyed this recipe! Thank you so much!
Do I have to add the coffee granules?
You can omit the coffee if desired. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I THINK YOU ARE REFERRING TWO HALF STICKS OF BUTTER. DO YOU MEAN I STICK OF BUTTER (8TBSP)? TWO STICKS SEEMS TOO MUCH BUTTER.. CAN YOU CLARIFY. THANKS?
It’s 2 full sticks of butter, 16 tablespoons or 1 cup butter. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Just made, delicious.. but I had to keep them in for about 45 minutes, didnt use coffee — maybe that
Just made, delicious.. but I had to keep them in for about 45 minutes
I am so glad you liked these! Thanks Emma!