Brownies ~ Achieving the Crinkle Top...

The "Key" to achieving the brownie "crinkle top", I found out, was to melt the butter over med-low heat, then add the sugar and bring it to heat again, just until the sugar melts, remove from heat and beat vigorously.  Also beating vigorously after adding the egg.  The results were lovely...

The recipe is from The Complete Cooking Light Cookbook, with only 2 slight changes in the ingredient list.  I simply did a few things differently...

Kahlua-Cinnamon Brownies

1/3 C. semisweet chocolate chips
1/4 C. unsalted butter
1/4 C. Kahlua (or strong brewed coffee)
2 tsp. vanilla
3/4 C. flour
3/4 tsp. baking powder
1/4 C. DARK cocoa powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 C,plus 2 Tbsp. packed brown sugar
1 large egg
1/2 C. chopped walnuts (optional)

Preheat oven to 350.
In a medium bowl, whisk together flour, baking powder, cocoa, cinnamon and salt; set aside.  In a med-large saucepan, melt butter of med-low heat. 
Add sugar and chocolate chips to pan and heat, stirring constantly, just until sugar dissolves and chocolate melts.  Remove from heat and beat vigorously by hand until smooth and shiny. 
Add kahlua (or coffee) and vanilla.  Beat vigorously until very smooth. 
Add egg and, once again, beat vigorously until smooth (you will want to change hands or your gonna have one popeye arm!). 
Add dry ingredients and stir until combined well.  Stir in nuts, if desired.
Spread into a buttered 8x8 dish and bake for 25 minutes.  Cool slightly before cutting into squares.