What We’re Making: Crinkle Top Brownies

If you’re looking for a straightforward recipe that turns out fudgy brownies, this one by Half Baked Harvest is our tried and tested recommendation!

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 20 brownies


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 (or 2 tablespoons

brewed coffee or omit altogether)

4 large eggs, at room temperature

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder


  1. Preheat the oven to 350 degrees F. Line a 9 x 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.
  4. 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! 


*For extra thick brownies, bake them in a 9 x 9 inch square baking dish and bake for 30-35 minutes. 

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