Fudgy Crinkly Top Brownies
Irresistibly fudgy crinkly top brownies come together in one bowl. This is our family's hands-down favorite brownie recipe, and I hope it'll soon be yours, too.
Servings: 16 half-inch squares
Calories: 207kcal
Equipment
Ingredients
- 10 ounces (283 grams) good-quality semi-sweet chocolate chips, divided
- 8 tablespoons 1 stick (112 grams) butter, cut into small pieces
- ½ cup (100 grams) granulated sugar
- ½ cup (107 grams) firmly packed light brown sugar
- 2 large eggs
- 1 tablespoon (15 ml) brewed coffee (optional but good)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup plus 2 tablespoons (105 grams) all-purpose flour
- 2 tablespoons (10 grams) excellent-quality natural unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350°F with a rack in the center.
- Use cooking spray or butter to lightly grease an 8-inch x 8-inch baking pan, then line it with a piece of parchment that extends enough on two opposite sides to form handles. (You'll use these later to lift the brownies out of the pan.)
- Place one generous cup (7 ounces) of the chocolate chips and the butter into a large microwave-safe bowl. Heat on half power until just melted — chips may retain their shape until stirred. This takes about 2 minutes in my microwave, but your mileage may vary. Alternatively, you can set the bowl over a pot filled with an inch of simmering water.
- Stir until completely smooth.
- Add the sugar and brown sugar and beat with an electric mixer for one full minute.
- Crack the eggs into the bowl, add the coffee, vanilla, and salt, and beat for another full minute.
- Sift the flour, cocoa powder, and baking powder into the bowl. Using a spatula or wooden spoon, stir gently until incorporated.
- Stir in remaining chocolate chips, along with nuts, if using.
- Scrape batter into prepared pan.
- Bake for 30 minutes. Batter will be set on top and around the sides, but a tester will not come out clean.
- Let cool in the pan set over a wire rack for at least 30 minutes.
- Run a knife carefully around the edges of the pan, and use the parchment handles to lift the brownies out of the pan and onto a cutting board.
- Cut into 16 squares to serve.
Notes
As always when baking, it’s best to weigh your dry ingredients if you can. If not, make sure to measure your flour using the spoon and level method: give the flour a stir to lighten it up, spoon into your measuring cup, and then level it off with the back of a butter knife.
Testing for doneness
It takes a bit of trust to know when a pan of brownies is ready to come out of the oven, but your bravery will be rewarded. It's always better to leave them a little underdone than to overbake them. Know that they will firm up substantially as they cool. I give 30 minutes as a guide, but it depends on three factors.- Ovens vary. You probably know how yours handles typical recipe timing, so use your knowledge.
- Brownies will bake a bit faster in a metal baking pan than in a glass one.
- You surely have a personal preference about doneness. Know thyself.
Nutrition
Calories: 207kcal | Carbohydrates: 27.7g | Protein: 2.6g | Fat: 10.5g | Fiber: 1.4g