Chocolate Crinkle Brownies
These small batch fudgy chocolate crinkle brownies offer a deep chocolaty flavor with a signature crinkle top that looks and tastes amazing, all while being quick and easy to make.
Servings: 9 pieces
Calories: 150kcal
Ingredients
Brownie Batter
- 4 tablespoons unsalted butter Melted
- 3 ounces semi sweet chocolate, chopped For melting
- 1 large egg, room temp
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/3 cup all purpose flour, spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 to 2 teaspoons instant espresso powder, optional Boosts chocolate flavor
- 1/3 cup powdered sugar, for rolling For rolling the scooped batter
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8 by 8 inch pan with parchment paper.
- Melt the butter and chocolate together in a heatproof bowl until smooth and glossy. Let cool for 2 minutes.
- Whisk in the sugar, egg, vanilla, and salt for 45 to 60 seconds until well mixed.
- Sift in the flour, cocoa, baking powder, and optional espresso powder. Fold gently until just combined, being careful not to overmix.
- Chill the batter in the fridge for 15 minutes to make it easier to roll.
- Scoop the batter into 9 equal portions and roll each ball in powdered sugar until well coated.
Baking
- Arrange the sugared batter mounds in a 3 by 3 grid in the lined pan.
- Bake for 16 to 20 minutes, until they have puffed and crinkled with the center just set but still soft.
- Cool in the pan for 15 minutes before lifting out and cutting into squares.
Notes
For the best crinkle effect, coat the dough in powdered sugar twice, chill the batter, and use fresh powdered sugar. Avoid humid environments when baking.