These Crinkle Top Espresso Brownies are absolutely irresistible. They are incredibly moist and fudgy and with the addition of espresso powder they have a decadence about them that is unmistakable. There crispy top adds to the richness that they deliver. Best of all they’re super easy to make. They’re a win win.
I always wondered how the crispy top formed on some brownies. I thought it was the addition of an ingredient that made that crackle top. Turns out its not an added ingredient but a process in which they are made. I figured that out one day when my son asked me what to add to his brownie recipe to get a crinkle top. I didn’t know. That started a mission for me. I went online to investigate and found something that totally surprised me. It all had to do with the way you processed the eggs into the brownie batter. Now normally I would scramble the eggs slightly then pour them into the melted butter, chocolate and sugar but when I looked at several crinkle top brownie recipes, they all called for the eggs to be whipped with the sugar until pale and fluffy, then slowly incorporate the melted butter and chocolate into the eggs and sugar. What do you know, it worked. My result was a beautiful fudgy brownie with the perfect crackle top.
But I didn’t want to just settle for great looking brownies, I wanted them to taste great to. What better way to add a whole lot of flavor to a brownie then to use brown butter. What doesn’t taste better with brown butter though? In addition to the brown butter I added espresso powder. When adding espresso powder to chocolate you intensify the chocolate flavor, who wouldn’t want that in a brownie. I get my espresso powder from King Arthurs. I usually place an order every other month. They make a great product. You can also use instant coffee as a substitute if you don’t have espresso powder, it just might not be as strong .
These brownies are super easy to make. You could probably have them ready in under an hour. They are so worth any extra effort.
How To Make Crinkle Top Espresso Brownies:
You start by preheating your oven to 350º. Then line an 8 x 8 baking pan with parchment paper and set it aside.
Place your butter in a small sauce pan over medium heat for 10 to 12 minutes stirring occasionally. You will know your butter is done when you see brown bits forming at the bottom of the pan and the butter takes on a nutty aroma.
While the butter is browning pour the chocolate chips into a medium bowl. When the butter is done, pour the hot butter over the chocolate chip and stir until melted.
In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs and sugar together at medium speed for 2 to 3 minutes or until fluffy and pale in color.
Once eggs and sugar have become fluffy and pale, reduce the mixer speed to low and stream in melted chocolate and vanilla extract and mix until combined.
In a separate bowl whisk together the flour, unsweetened cocoa powder, espresso powder and salt and mix until combined.
Fold the flour mixture into the chocolate mixture to incorporate.
Scoop batter into prepared baking pan and spread with a rubber spatula.
Place in the preheated oven and bake for 25 to 30 minutes or until toothpick inserted in the middle comes out with moist crumbs attached.
Remove from oven and let cool on a wire rack.
Once cooled remove from pan cut into squares and enjoy.
These brownies are not only visually appealing but they are absolutely delicious. So give them a try, I’m sure you wont be disappointed.
Crinkle Top Espresso Brownies:
Ingredients:
- 1 Cup unsalted butter
- 1 1/2 Cups bittersweet chocolate chips
- 1 Cup granulated sugar
- 3 Large eggs
- 1/2 Tablespoon pure vanilla extract
- 1 Cup all purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 Tablespoon espresso powder
- 1/2 Teaspoon salt
Instructions:
- Preheat oven to 350º. Line a 8” x 8” baking pan with parchment paper and set aside.
- Place butter in a small saucepan over medium heat for 10 to 12 minutes. You will know it is done when brown bits start to form at the bottom of the pan and the butter starts to have a nutty aroma.
- While the butter is browning place the bittersweet chocolate chips in a medium size bowl. When the butter is done, pour it over the chocolate chips and stir to melt and set aside.
- To the bowl of a stand mixer fitted with the paddle attachment add eggs and sugar and mix for 2 to 3 minutes or until fluffy and pale in color. Reduce the mixer speed to low and stream in the melted chocolate and vanilla extract. Continue mixing until combined.
- In a separate medium bowl whisk together the flour, cocoa powder, espresso powder and salt. Fold the flour mixture into the chocolate mixture until incorporated.
- Place batter into prepared baking dish and smooth out with a rubber spatula and place in preheated oven and bake for 25 to 30 minutes or until toothpick inserted in the middle comes out with moist crumbs. Remove from oven and allow to cool. Remove brownies from pan and cut into 8 large squares or 16 small squares.
- Enjoy.
