Crunchy Salty Sweet

I’m not reeeaaally a chocolate dessert person, until I am. All it takes is a lil hankering for chocolate and it’s truly all I can think about.

Recently I was jonesing for some classic crinkle top brownies… you know the kind that has a lighter colored top that almost looks paper thin? I found a recipe that had them PLUS the absolute fudgiest center.

These are what I’d consider to be the *perfect* brownie. If you’re a brownie lover (and even if you’re not!), give these a try!!

Line a square (9×9) baking dish with foil, and then spray with cooking spray.

Preheat the oven to 350 degrees.

First, melt 7 oz of your chocolate. I do this in the microwave in 30 second increments. Set aside.

In a large mixing bowl, cream together the sugar and butter until the mixture becomes light and fluffy.

Add in the eggs, one at a time, and mix until thoroughly combined. Add in the vanilla, and mix to incorporate a lot of air (this helps with the crackly top) for a few minutes.

In a small bowl, mix together the espresso powder and warm water.

Add to the batter.

Stir in your melted/cooled chocolate.

In a medium bowl, whisk together the flour, cocoa powder, and salt.

Fold the dry ingredients into the wet just barely.

Add in the remaining 5 oz of chocolate chips and mix in, by hand, ever so slightly.

Finally, pour the batter into your prepped baking dish and smooth the top.

Bake the brownies for 33-38 minutes… a toothpick should come out with a few crumbs but no wet batter.

Let cool for about 10 minutes and slice into squares. Enjoy!

Adapted from: Cake Whiz

Makes: 12 brownies

Prep: 10 minutes, Bake: 35 minutes, Total: 45 minutes

• 1 cup granulated sugar
• 10 tablespoons unsalted butter, room temperature
• 2 eggs, room temperature
• 1 tablespoon espresso powder
• 2 tablespoons warm water
• 12 oz semi-sweet chocolate chips, divided
• 1 tablespoon dark cocoa powder
• 1/2 teaspoon kosher salt
• 2/3 cup all purpose flour

Line a square (9×9) baking dish with foil, and then spray with cooking spray.

Preheat the oven to 350 degrees.

First, melt 7 oz of your chocolate. I do this in the microwave in 30 second increments. Set aside.

In a large mixing bowl, cream together the sugar and butter until the mixture becomes light and fluffy.

Add in the eggs, one at a time, and mix until thoroughly combined. Add in the vanilla, and mix to incorporate a lot of air (this helps with the crackly top) for a few minutes.

In a small bowl, mix together the espresso powder and warm water, and then add to the batter.

Stir in your melted/cooled chocolate.

In a medium bowl, whisk together the flour, cocoa powder, and salt.

Fold the dry ingredients into the wet just barely. Add in the remaining 5 oz of chocolate chips and mix in ever so slightly.

Finally, pour the batter into your prepped baking dish.

Bake the brownies for 33-38 minutes… a toothpick should come out with a few crumbs but no wet batter.

Let cool for about 10 minutes and slice into squares. Enjoy!