Crinkle Top Brownies
I’m not usually a brownie person, but after seeing Emily Schuman try Half Baked Harvest’s Crinkle Top Brownies I had to try it and now I’m converted. These are so decadent, yet easy to make. This is definitely a recipe I’ll be reaching for again and again.
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
Preheat the oven to 350 degrees F. Line a 9x13 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!
