Crinkle Top Brownies
Recipe type: High altitude baking
This recipe has been adjusted for 6,600 feet. To make this recipe at Vail's altitude, ~8,000 feet, use ½ teaspoon baking powder.
  • 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
  1. Preheat your oven to 350 F.
  2. Lightly grease a 9 x 13" baking pan.
  3. In a large bowl, combine the eggs, cocoa powder, salt, baking powder, espresso powder/coffee, and vanilla extract. It will be thick. Have faith.
  4. In a saucepan set over low heat, mix the butter and sugar, stirring until melted.
  5. 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.
  6. Add the hot butter and sugar mixture to the cocoa powder mixture and stir until smooth.
  7. Add the flour and chocolate chips, stirring until smooth.
  8. Pour the batter into the prepared pan.
  9. 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.
Recipe by High Altitude Bakes at