Chewy Crinkle Top Espresso Brownies
Crackly tops and chewy centers with a hint of espresso make these brownies unbelievably good. Add a scoop of vanilla ice cream for the best kind of dessert!
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 1/4 cups semi-sweet chocolate chips, divided
- 1 1/4 cups granulated sugar
- 2 tsp vanilla extract
- 2 tsp espresso powder*
- 2 eggs, room temperature
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- pinch kosher salt
Instructions
- Preheat oven to 350℉. Line a 9x13 baking dish with foil and set aside.
- Add butter and 1 cup chocolate chips to microwave-safe bowl and melt in 30 second increments until smooth. Stir in between sessions. Add sugar, vanilla, and espresso powder if using and stir.
- Beat eggs in a separate bowl with wire whisk for 1 1/2 minutes until foamy on top. Add to chocolate mixture. Add flour, cocoa powder, baking powder, and salt and stir just until incorporated. Add in remaining chocolate chips and fold in. Transfer to baking dish in an even layer using a rubber spatula. Bake 25-30 minutes or until toothpick inserted comes out almost clean. Allow to cool completely on a cooling rack. Enjoy!!
Notes
* May cut this out or use 1 tsp depending on preference.