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The BEST Crinkle Top Brownies.
Half Baked Harvest At Home
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The BEST, enough said.
Can I substitute the granulated white sugar with brown sugar?
HI! The brown sugar will give the brownies a bit of a different taste and possibly a different texture too, but I do think it should work just fine and still be delicious. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
Hi there do you think I can substitute the granulated white sugar for brown sugar instead?
HI! The brown sugar will give the brownies a bit of a different taste and possibly a different texture too, but I do think it should work just fine and still be delicious. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
Since I’ve learned the recipe for these brownies, I’ve done them a dozen times and I can tell you: they never fail. Best brownies e.v.e.r!
Thank you Maira! I am so glad you loved this! xTieghan
What kind of cocoa powder did you use for theses brownies? Did you use Dutch process or Hershey’s unsweet?
HI! I like to use Hersey’s unsweetened. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi there,
Do you think I can replace the butter with natural yoghurt?
Thanks!
Hi there! I am sorry, I don’t not think that would work well. I recommend using the butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Hi, this recipe looks amazing and I can’t wait to try it. I live in France and don’t typically use chocolate chips but rather chocolate bars for cooking, as you find here. Would you be able to tell me the weight of two cups of chocolate chips so I can use that measure? I tried to see if anyone else has already asked but couldn’t find anything about it. Thanks again for your inspiring recipes. Sarah
Hey Sarah! You need between 7-8 ounces of chocolate. Using chocolate bars will be so great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I didn’t get a crinkle top, but these were DELICIOUS! Will keep trying.
I am really glad these turned out so well for you Kara! Let me know if you have any questions! xTieghan
can we substitute normal coffee grounds for instant?
Hi Liz! 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
Hi!
I am making these for a picnic and I’m thinking of doubling the recipe and making one batch with salted caramel. Is there any reason I couldn’t take the caramel from your salted caramel brownies recipe and use it the same way?
Thanks!
Hey Rosie! The caramel from my other brown recipe will work great here. Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan! I made these today and they are awesome. Thanks so much!!
Thank you for trying these Val! So glad they turned out amazing for ya! xTieghan
I’m wanting to make this later today.. I only have Unsalted butter, how much salt should I add to the recipe? CANT WAIT TO TRY THEM!!!!
Hey Heather! I would recommend 1/2 teaspoon kosher salt. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi. Can using less amount of butter affect the crinkle top ? I have whisked my eggs till they’re fluffy but the only thing I do is use less butter :/
Hi there! Yes, less butter will definitely affect the outcome of the recipe. I would recommend following as directed for best results. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan
Could I replace the white sugar with coconut sugar or will that change the result?
Hi Lilli! The coconut sugar will effect the outcome of the brownie and I am not sure you will get the crinkle top. I think taste wise it should be fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made these for my friend’s bday!! So yum!
Thank you so much Kaylin! xTieghan
Could I substitute cinnamon for the coffee? And maybe a little cayenne pepper (I love spicy!)?
HI! If you love those flavors, then sure! I would use 1 teaspoon cinnamon and 1/4-1/2 teaspoon cayenne. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan