Thick Crinkle Top Brownies

Warning: This is the most excited I've been to post on this blog... Thick Crinkle Top Brownies may be my very favorite brownie recipe ever. You will love and hate this recipe. It's so good, but won't be able to stop eating. I'm sorry, and you're welcome.

Brownie Problems

I have tried SO many brownie recipes in the past few years- I ended up with crumbly, sticky, bitter, uncooked, overcooked, or tasteless brownies. I have tried oil, cocoa powder, chocolate chips AND cocoa powder, melted butter, and softened butter... I've tried it all. I had found some worthy contenders, but I hadn't found something that could be staple piece in my recipe book.

What was Iooking for? I wanted thick, fudgy, chewy, STABLE, and sweet brownie. I wanted something that wouldn't take hours to prepare, and a brownie that would be worth skipping the box for. That's a lot to ask, I'll admit. I try my best to stay away from store-bought sweets as best as I can because I've grown to like homemade so much more... but brownies? Brownies are easier AND usually better from a box.

I now bring you these masterpieces- thick crinkle top brownies. You will thank me later for these. They are seriously addictive. I don't know where they have been all of my life, but I'm glad they are here now! Scroll down to get to the recipe!!!

Ingredient Overview

• Chocolate Chips: You'll want to use better quality chocolate chips when melting the chips with the butter. This does not mean that you should use the most expensive chocolate you can find! It just means that you should use a chocolate chip that you could happily eat on its own! The flavor of the chocolate that you melt is the main flavor of the brownies. I like to use Ghirardelli!
• Unsalted Butter: Unsalted butter gives moisture and flavor in these brownies! I almost always recommend using unsalted butter, as doing so allows you to control the salt in your batter!
• Unsweetened Cocoa Powder: Cocoa powder deepens the chocolate flavor! You'll mix it into the melted butter and chocolate chips!
• Granulated Sugar: Granulated sugar adds to the sweetness in these brownies. They are very rich and decadent, but the sweetness helps to balance the kick of the brownies! If you prefer a richer brownie, add 1 tablespoon of cocoa powder and reduce the sugar to 1 ¼ cup.
• Eggs: Eggs add moisture, stability, and structure to these brownies! They are key to a fudgy chewy brownie!
• Vanilla Extract: Even though these have such incredible chocolate flavor, vanilla extract rounds the flavor!
• Salt: Salt intensifies the sweetness!
• Flour: Flour is stabilizing and contributes to the texture overall!

Tips and Tricks for Crinkle Top Brownies

Homemade Double Boiler: If you don't have a double boiler, save time, money, and space by making your own. Take a small saucepan, fill it with some water, and place it over medium heat. Place a heatproof bowl on top of the saucepan, making sure the water DOES NOT hit the bowl. If it does, pour out some of the water. BOOM, double boiler. I recommend using one for this recipe when you melt the chocolate chips and butter. I've found this method of melting the butter and chocolate to work best, but you can also heat the butter and chips in the microwave in 45 second intervals, stirring between each round.

Parchment Paper and Plastic Knife: These are two of my essentials when baking brownies. I highly recommend using parchment paper to line your brownie pan. I also spray the paper with cooking spray. You want to be able to have enough parchment paper over the sides so that when it's time to remove the brownies from the pan, you can grab the paper to pull the brownies out! So easy! No mess!

I learned the plastic knife trick from my auntie who is an INCREDIBLE baker! Cutting brownies with a plastic knife gives you such a clean cut! I wipe my plastic knife off with a paper towel after each cut.

Other Recipes

• Dark Chocolate Walnut Brownies
• Fudgy Chocolate Bundt Cake
• Flourless Chocolate Cake

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