Description
Fudgy, chocolate‑rich brownies with a shiny, crackly top—the classic crinkle top brownies.
Ingredients
- 1 cup (2 sticks) unsalted butter, plus extra for pan
- 2 cups semi‑sweet chocolate chips (or chopped chocolate)
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons instant coffee granules (optional, enhances chocolate flavor)
- 4 large eggs
- ½ cup all‑purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×13″ pan with parchment, leaving overhang for easy removal.
- In a microwave‑safe bowl, melt butter and 1½ cups chocolate chips together in 30‑second intervals, stirring between, until smooth.
- Stir in sugar, vanilla, and instant coffee (if using).
- In a separate bowl, whisk the eggs briskly until slightly frothy.
- Stir the whisked eggs into the chocolate mixture until combined.
- Add flour, cocoa powder, baking powder, and salt. Fold until just combined (do not overmix).
- Stir in remaining ½ cup chocolate chips.
- Pour batter into prepared pan, smoothing the top.
- Bake for about 28–30 minutes, or until the top is shiny and cracked and a toothpick comes out with moist crumbs (not wet batter). :contentReference[oaicite:0]{index=0}
- Let the brownie cool completely (several hours or overnight) so it sets well. Use parchment overhang to lift out and slice. (Chilling helps for cleaner slices.) :contentReference[oaicite:1]{index=1}
Notes
- Whisking the eggs separately before combining helps create that shiny crinkled top. :contentReference[oaicite:2]{index=2}
- Do not overbake—the center should remain fudgy. Edges firm up as it cools. :contentReference[oaicite:3]{index=3}
- Let brownies cool fully (or chill) for clean slicing. :contentReference[oaicite:4]{index=4}
- You can adjust the pan size (e.g. 9×9) but watch baking time accordingly. :contentReference[oaicite:5]{index=5}
- Adding instant coffee doesn’t make them taste like coffee—it deepens the chocolate flavor. :contentReference[oaicite:6]{index=6}
Nutrition
- Serving Size: 1 brownie
- Calories: 252 kcal (approx) :contentReference[oaicite:8]{index=8}
- Sugar: — (included in total carbs) ~24 g (estimate) :contentReference[oaicite:9]{index=9}
- Sodium: ≈ 182 mg :contentReference[oaicite:10]{index=10}
- Fat: ≈ 18 g :contentReference[oaicite:11]{index=11}
- Saturated Fat: ≈ 11 g :contentReference[oaicite:12]{index=12}
- Unsaturated Fat: ≈ 5 g monounsaturated + ~1 g polyunsaturated (estimate) :contentReference[oaicite:13]{index=13}
- Trans Fat: ≈ 0.4 g :contentReference[oaicite:14]{index=14}
- Carbohydrates: 34 g :contentReference[oaicite:15]{index=15}
- Fiber: 4 g :contentReference[oaicite:16]{index=16}
- Protein: 4 g :contentReference[oaicite:17]{index=17}
- Cholesterol: 58 mg :contentReference[oaicite:18]{index=18}
