Prep 12 mins
Cook 30 mins
I am a huge fan of King Arthur Flour and I am a huge fan of this recipe. Here is what their website says about this recipe... Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds. Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.
- Preheat the oven to 350°F Lightly grease a 9" x 13" pan
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
- Add the hot butter/sugar mixture, stirring until smooth.
- Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
- Spoon the batter into a lightly greased 9" x 13" pan.
- Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.