Perfect Crinkle Top Brownies
Just a really perfect brownie recipe.Â
- Yield: about 12 small brownies 1x
Ingredients
Scale
8 TBSP salted butter (you can sub unsalted)
8 oz. semi-sweet chocolate, chopped
¼ cup unsweetened cocoa powder
1 cup plus 2 TBSP all-purpose flour
½ tsp baking powder
4 eggs
½ cup vegetable or canola oil
1.5 cups granulated sugar
½ cup packed dark brown sugar
2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Adjust your oven rack to the center position. Spray a 9 by 13-inch baking pan with non-stick spray and (if you like) line it with a parchment paper sling (see note).
- In a small saucepan set over medium heat, add the butter and chopped chocolate. Cook, stirring occasionally, until both have fully melted (you can also do this in a bowl in the microwave). Stir in the cocoa. Set aside.Â
- In a small bowl, mix together the flour and baking powder. Set aside. In a large bowl, whisk the eggs and then add in the oil, sugars, and vanilla. Whisk whisk whisk – for several minutes. The helps create the crinkly top.Â
- Add the chocolate mixture and fold to combine. Add the dry mixture and gently fold just until mixed. Pour the brownie batter into your prepared pan and bake 25 to 28 minutes, until set and crinkled on top. A tester should come out with crumbs attached – not totally clean. Let the brownies cool completely before slicing into squares (they’ll be messy otherwise).
Notes
NOTE: a sling is just a large piece of parchment paper that hangs up and over the edges of the pan. It’s gives you something to hold onto – handles – to lift the brownies out of the pan easily once they’re done baking.