Hooray, it’s March! I always love this time of year as there really is a big shift in season from winter to spring. Granted, we’ll still get snow and cool weather, but there are a lot more mild days and sunshine.
To kick things off, I’ve been meaning to share this recipe for awhile. Our family loves brownies, as you can probably see from the various brownie posts on here.
The beautiful thing about brownies is that they are so different- some recipes are quite rich, others chewy, we can put toppings on them, or add texture to them. Growing up, we ate a lot of those boxed mix brownies in school. What I always loved about them was their crinkly, shiny top crust. So I was thrilled to find a recipe that recreates this. They’re undeniable!
How to make this high altitude adjusted recipe:
Crinkle Top Brownies
Adapted from King Arthur Flour
- 4 eggs
- 1¼ cups good quality cocoa powder
- 1 teaspoon salt
- ¾ teaspoon baking powder
- 1 teaspoon espresso powder or 2-3 tablespoons strong brewed coffee
- ½ tablespoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 2¼ cups sugar
- 1½ cups all-purpose flour
- 2 cups chocolate chips
- Preheat your oven to 350 F.
- Lightly grease a 9 x 13" baking pan.
- In a large bowl, combine the eggs, cocoa powder, salt, baking powder, espresso powder/coffee, and vanilla extract. It will be thick. Have faith.
- In a saucepan set over low heat, mix the butter and sugar, stirring until melted.
- Continue to heat the mixture until it is hot- about 110-120 F, but not bubbling. It will be shiny- dissolving the sugar is key to that crinkly crust.
- Add the hot butter and sugar mixture to the cocoa powder mixture and stir until smooth.
- Add the flour and chocolate chips, stirring until smooth.
- Pour the batter into the prepared pan.
- Bake the brownies for about 30 minutes. The brownies are done when they feel set on the edges and the center looks moist but not uncooked.