Brownies are one of my favorite snacks ever. Especially when they have a rich and fudgy middle with that shiny crinkle top, just perfection! Mine come together in a snap and make your house smell just amazing in the process. These babies are a treat, perfect any time of the week!
When I set out to make my perfect brownie, I had to consider a few things. What makes a perfect brownie to me and how to achieve that in the easiest way possible.
Everyone has made a box of brownies out of ease, and they are good, but that’s it – just good. Well… just good, isn’t good enough for me. I wanted these brownies to be something you would anticipate with heart eyes while they cook from the smell, and be something you would want to keep coming back for from the rich amazing flavor!
I tested brownies using only coco powder and only melted chocolate and of course, the best option and the one I eventually landed on was a combination of the two! Let me tell you, that combo plus a couple other things smells absolutely amazing and taste even better!
I also tested a one bowl method and a two bowl, and honestly the two bowl wasn’t a big deal and they were hands down the winner. Being able to bring the eggs and sugar together before adding the melted chocolate makes that glossy crisp top we all know and love!
To make my brownies a little extra special I use a bit of cinnamon and espresso powder. You can completely omit them if you just hate coffee or cinnamon but they aren’t there for you to pick up on in the flavor when you eat a brownie. They are added to enhance the delicious chocolate flavor in these perfect little squares!
The chocolate in these brownies are melted 70% cocoa bars, and Dutch-process Cocoa Powder. Brownies have a decent amount of sugar baked into them so the dark chocolate is the perfect balance to the sweetness of the brownie. If you use chocolate that is a bit sweeter, just know the over all outcome will be a bit different than the ones pictured. Same goes for the cocoa powder, Dutch-process cocoa powder is a bit darker and richer in flavor and color, if you don’t have this regular cocoa powder will work just fine.
If you’re feeling fancy, you can open up the oven door and quickly sprinkle on some flaky salt the last 10 minutes of bake time. Enjoy these bakers!
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Perfect Crinkle Top Brownies
Equipment
- 9×9 aluminum pan
Ingredients
- 1/2 cup Butter
- 1/2 cup Canola Oil
- 7 oz Chopped Chocolate I used 70% cocoa
- 2 Tbsp Dutch Process Coco Powder
- 1 Tbsp Vanilla extract
- 1/2 tsp Finely ground espresso powder optional
- 1/4 tsp Ground Cinnamon optional
- 3 Eggs Room Temp
- 1 cup Granular sugar
- 1/2 cup Brown sugar
- 1 cup AP Flour
- 1/4 tsp Pink or Sea Salt
Instructions
- Preheat oven to 325 degrees F and line a 9×9 aluminum pan with parchment paper. Spray with non-stick baking spary and set aside.
- In a microwave safe bowl, add buttter, oil and chopped chocolate. Melt in the microwave in 30 sec increments stiring between each until fully melted and combined, about 1.5 minutes. Wisk in the cocoa powder, espresso powder, cinnamon, and vanilla. Set aside.
- In a large bowl, wisk together the eggs and sugars for two minutes until lighter in color and fully combined.
- Add the melted chocolate to the egg mixture and combine with a wisk.
- Sift in the flour and salt, and combine with a large spatula until just fully mixed with no lumps. Be precise on your mixing at this point so that you dont overmix!!
- Pour batter into prepped baking pan and bake for 40-45 minutes. Toothpick check could come out almost fully clean and the tops should be shiny and crisp looking.
- Cool brownies completely in the pan on a cooling rack. Slice and enjoy!
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