What We’re Making: Crinkle Top Brownies
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
- Preheat the oven to 350 degrees F. Line a 9 x 13 inch pan with parchment paper.
- 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.
- 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.
- 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.