Description
Rich, dense, and intensely chocolatey brownies with a signature shiny, crinkly crust. This small batch recipe fits an 8×8 pan and comes together in under an hour for a perfect summer treat.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, room temperature
- 1 cup (170g) semi-sweet chocolate chips or chopped bars
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (60g) all-purpose flour
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1/4 cup chocolate chips, 1/2 cup walnuts or pecans, or 1/4 cup peanut butter chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease the parchment.
- Combine butter and semi-sweet chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Let cool slightly for about 5 minutes.
- In a large bowl, whisk eggs and granulated sugar vigorously for 3-4 minutes until pale, thick, and doubled in volume.
- Pour the cooled chocolate-butter mixture into the egg-sugar mixture. Whisk gently until combined. Add vanilla extract and instant coffee granules (dissolved in a teaspoon of hot water if needed) and mix until smooth.
- In a separate medium bowl, whisk together flour, cocoa powder, and salt. Sift into the wet mixture.
- Using a silicone spatula, gently fold the dry ingredients into the wet until no streaks of flour remain. Do not overmix.
- Fold in any optional mix-ins (chips, nuts, etc.). Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until the top is set and crackly, and a toothpick inserted into the center comes out with moist crumbs attached.
- Cool completely in the pan on a wire rack for at least 30 minutes to 1 hour before lifting out and slicing.
Notes
The key to the crackly top is beating the eggs and sugar until pale and fluffy. Do not overbake; the toothpick should have moist crumbs, not wet batter. Letting them cool completely is crucial for clean cuts and proper texture. For extra fudginess, add an extra egg yolk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 18
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: brownies, fudgy brownies, crackly tops, small batch baking, summer dessert, chocolate brownies, easy brownie recipe