Brown Butter Crinkle Top Brownies Recipe
Introduction
These Brown Butter Crinkle Top Brownies are a decadent treat with a rich, nutty flavor from browned butter and a fudgy texture with a crackly top. Infused with a hint of coffee and loaded with chocolate chunks, they are perfect for any chocolate lover looking for a homemade indulgence.
Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 bag (10 ounce) mini chocolate chips
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 teaspoons instant coffee granules
- 4 large eggs at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- Step 1: Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper for easy removal.
- Step 2: Add the butter to a pot over medium heat. Cook until it browns lightly and smells toasted, about 2–3 minutes. Remove from heat and stir in the mini chocolate chips until melted.
- Step 3: Mix in the vanilla extract and instant coffee granules into the warm butter and chocolate mixture.
- Step 4: In a bowl, whisk the eggs for 1 minute until bubbly on top. Add the melted chocolate mixture and powdered sugar, whisking until smooth, about 1–2 minutes.
- Step 5: Add the flour, cocoa powder, baking powder, and sea salt. Stir gently until just combined. Fold in the chocolate chunks.
- Step 6: Spread the batter evenly into the prepared pan. Bake for 28–30 minutes, until brownies are set and the top is crinkly.
- Step 7: Optionally, sprinkle flaked sea salt on top after baking. Let cool before slicing and serving. Enjoy!
Tips & Variations
- For extra fudgy brownies, slightly underbake by 1–2 minutes and allow to set as they cool.
- Swap mini chocolate chips for your favorite chocolate pieces, like white chocolate or milk chocolate.
- Use brewed coffee instead of instant granules for a different coffee flavor depth.
- Try adding chopped nuts such as walnuts or pecans for additional texture.
Storage
Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or at low oven temperature to bring back their fudgy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter; just add a pinch more salt to the batter to balance the flavors.
Why do the brownies have a crinkly top?
The crinkly top forms from the combination of whisked eggs and powdered sugar, which creates a glossy, crackled crust when baked.
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Brown Butter Crinkle Top Brownies Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
Description
These Brown Butter Crinkle Top Brownies feature a rich, toasted brown butter and melted chocolate base combined with instant coffee for depth, resulting in fudgy, moist brownies topped with a signature crinkly surface. Enhanced with semi-sweet chocolate chunks and a hint of sea salt, they are a decadent treat perfect for chocolate lovers.
Ingredients
Brown Butter Mixture
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 bag (10 ounce) mini chocolate chips
- 1 tablespoon vanilla extract
- 2 teaspoons instant coffee granules
Brownie Batter
- 1 1/2 cups powdered sugar
- 4 large eggs at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350° F (175° C). Line a 9×9 inch square baking pan with parchment paper to prevent sticking and allow easy removal of the brownies after baking.
- Brown the Butter and Melt Chocolate. Place the salted butter in a pot over medium heat. Allow it to cook for 2-3 minutes until it turns lightly browned and starts to smell toasted, giving it a nutty aroma. Remove the pot from heat and add the mini chocolate chips, stirring until fully melted and combined. Then, stir in the vanilla extract and instant coffee granules for additional flavor depth.
- Mix the Batter. In a large bowl, whisk the eggs vigorously for about 1 minute until they become bubbly on top. Slowly whisk the melted chocolate and powdered sugar into the eggs until the mixture is smooth and glossy, about 1-2 minutes. Add the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt, stirring gently until just combined. Avoid overmixing to keep the brownies tender. Fold in the semi-sweet or dark chocolate chunks evenly through the batter.
- Bake the Brownies. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 28-30 minutes or until the brownies are set around the edges and have a characteristic crinkly top. Avoid overbaking to maintain fudginess. Optionally, sprinkle with additional flaked sea salt immediately after removing from the oven for a salty contrast. Let cool before slicing and serving.
Notes
- Using browned butter adds a nutty richness that elevates the chocolate flavor.
- Instant coffee granules enhance the chocolate without adding a strong coffee taste.
- Room temperature eggs help create a lighter batter and better texture.
- Do not overmix the batter to keep brownies fudgy and moist.
- Line the pan with parchment paper for easy removal and cleaner edges.
- For extra crunch, sprinkle flaked sea salt on top after baking while the brownies are still warm.
- Allow brownies to cool before slicing to get clean squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownies, brown butter, chocolate, crinkle top, dessert, fudgy brownies, chocolate chunks, easy brownie recipe, coffee enhanced brownies
