crinkle top brownies
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Crinkle Top Brownies

crinkle top browniesThe History

Word of mouth is one of the best ways to give a review on a recipe. Or, maybe it’s taste of tongue is the best way to give a review. I snitched a bite of these crinkle top brownies in my daughter’s kitchen a few months ago. I had to have more – and more. Of course, the next step was to get a copy of the recipe, which Sarah Beth willing sent to me.

After I made them several times, the reviews started coming in. They were a hit. If you’re not a fan of rich, dark chocolate, you might not care for these. If, however, you like all things chocolate, you’ll enjoy these crinkle top brownies.

I asked – and received – permission from the original blogger, Tieghan Gerard. To follow her on her site Half-Baked Harvest, go here.

crinkle top browniesAbout the recipe

You will need chocolate chips as well as unsweetened cocoa for this recipe. Make sure your eggs are at room temperature. You also need instant coffee granules for this recipe. If you bake it in a 9 x 9 pan, it will take longer to bake than if you do it in a 9 x 11 pan. Watch the time carefully and check for doneness. You don’t  need a mixer for this recipe; just mix and stir each step, and you’ll be done in ten minutes. Confectioner’s sugar on top is optional. Add as little or as much as you like.

For this recipe this time, I baked them in a 9 x 9 pan.  This is the first time I chose not to bake them in a 9 x 11 pan. I had a little trouble knowing when they were done baking. I should have left them in just a few minutes longer, because they wanted to fall apart. I’ll know better next time.

The recipe

Crinkle Top Brownies

My Windowsill
A simple recipe for a double-chocolate brownie that is easy to put together. Serve plain or with ice cream.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12


  • 2 sticks salted butter 1 cup
  • 2 cups semi-sweet chocolate chips
  • 1 1/2 cups granulated sugar
  • 1 Tablespoon vanilla extract
  • 2 teaspoons instant coffee granules
  • 4 large eggs room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder


  • Pre-heat oven to 350
  • Melt butter and 1 1/2 cups chocolate chips in microwave.
  • Stir every 30 seconds; continue to heat until the chips and butter are smooth
  • Add sugar, vanilla, and coffee granules
  • In a small bowl, whisk the eggs together for one minute (until the eggs are bubbly on top)
  • Stir the eggs into the chocolate mixture
  • Add flour, cocoa powder, and baking powder
  • Stir just until combined
  • Stir in the remaining 1/2 cup chocolate chips
  • Spread batter evenly into a greased baking pan
  • Bake 28-30 minutes (350 oven) or until the brownies are set
  • Dust with powdered sugar (optional)

crinkle top brownies

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