Makes 20 Brownies
1
hourCakey? Fudgy? Chewy? What’s your brownie type? We are partial to just about any brownie that heads our way! Crinkle top brownies seem to get a lot of buzz – what makes the top so perfectly crinkly? According to Half Baked Harvest, it’s all about the type of chocolate and whisked eggs. In our adaptation, we bring in a little Espresso Extract alongside the Vanilla Extract and Buzz’d Baking Spice for a tiny twist on a very, very chocolate-ly classic!
Ingredients
2 sticks unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups granulated sugar
1 Tbl Cookie Vanilla Extract
1/2 tsp Baker’s Salt
2 tsp Espresso Extract
1 tsp Buzz’d Baking Spice
4 eggs, room temp
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
Instructions
- Preheat the oven to 350°F. Line a 9×13 inch pan with parchment paper.
- In the microwave, melt together the butter and 1 1/2 cups chocolate chips, stirring at 30 second intervals, until melted and smooth. Whisk in the sugar, Extracts and Baker’s Salt.
- In a separate bowl, vigorously whisk the eggs for 1 minute until increased in volume. Stir the eggs into the chocolate mixture. Add the flour, cocoa powder, Buzz’d Baking Spice and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.
- Spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. A skewer in the center should come out with a few moist crumbs. Let cool and dust with powdered sugar and cocoa powder.
