Brown Butter Crinkle Top Brownies Recipe
These Brown Butter Crinkle Top Brownies boast a rich, fudgy texture with a deep chocolate flavor enhanced by browned butter and a touch of instant coffee. Topped with a signature crinkly surface, these brownies combine melted mini chocolate chips and luscious chocolate chunks for extra indulgence. Perfectly baked to a chewy and moist finish, this recipe is easy to follow and ideal for chocolate lovers seeking a gourmet treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 bag (10 ounces) mini chocolate chips
- 1 1/2 cups powdered 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
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- Preheat and prepare pan: Preheat your oven to 350° F (175° C). Line a 9×9 inch square baking pan with parchment paper, ensuring enough overhang on the sides to easily lift the brownies later.
- Bake brown butter and melt chips: Place the butter in a medium saucepan over medium heat. Cook until the butter browns slightly and emits a nutty, toasted aroma, approximately 2-3 minutes. Remove from heat and immediately stir in the mini chocolate chips until fully melted and combined. Add vanilla extract and instant coffee granules, stirring well.
- Mix eggs and sugars: In a large bowl, whisk the eggs vigorously for about one minute until bubbly. Gradually whisk in the warm chocolate-butter mixture and powdered sugar until the batter is smooth and glossy, about 1-2 minutes.
- Add dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt. Gently fold these dry ingredients into the wet mixture until just combined to avoid overmixing.
- Incorporate chocolate chunks: Fold in the semi-sweet or dark chocolate chunks evenly throughout the batter to add pockets of melted chocolate in the final brownies.
- Bake the brownies: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 28-30 minutes, or until the brownies are set and have a crinkly top surface. They should appear just firm to the touch but still moist inside.
- Cool and serve: Remove the brownies from the oven and optionally sprinkle with flaked sea salt while still warm. Allow to cool completely in the pan before lifting with the parchment paper and cutting into 16 squares. Enjoy your rich, buttery brownies!
Notes
- Using room temperature eggs helps achieve a smooth, well-emulsified batter.
- Brown butter adds a nutty depth; be careful not to burn it.
- The instant coffee enhances the chocolate flavor without imparting a coffee taste.
- Do not overmix once flour is added to keep brownies tender.
- Check doneness by ensuring the brownies have a crinkly top and slightly set middle; avoid overbaking to maintain fudginess.
- Flaked sea salt on top is optional but adds a delightful contrast to the sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
