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    You are in: Home / Recipes / King Arthur Flour: the Best Fudge Brownie Ever Recipe
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    King Arthur Flour: the Best Fudge Brownie Ever

    King Arthur Flour: the Best Fudge Brownie Ever. Photo by Dans La Lune

    1/1 Photo of King Arthur Flour: the Best Fudge Brownie Ever

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    dmac085's Note:

    I was about to toss the empty flour bag when the word "brownie" jumped out at me. Yeah, I know "who needs ANOTHER brownie recipe?"...those of us who have a cookbook devoted exclusively to chocolate or brownies, that's who! =D

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Lightly grease a 9x13 pan.
    3. 3
      In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
    4. 4
      Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
    5. 5
      Transfer the mix to a mixing bowl.
    6. 6
      Stir in the cocoa, salt, baking powder, and vanilla.
    7. 7
      Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
    8. 8
      Spoon the batter into the prepared pan.
    9. 9
      Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
    10. 10
      The brownies should feel set both around the edges and in the center.
    11. 11
      Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool.
    12. 12
      Cool completely before cutting and serving.

    Ratings & Reviews:

    • on January 14, 2008


      i made these this morning and they are FANTASTIC! they are just the perfect density. thick, fudgey,chewy, moist, the ideal combination of fudgey and cakey. great great recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2014


      Boom! Been using this recipe for almost 10 years. I've baked them with both wheat and gluten free flours. Because I have celiac disease, I only make these with gf flour and bring them to events. No one knows these are gf. I also use Hershey's Special Dark cocoa powder (difficult to find, I buy mine by the case on Amazon). Use the special dark cocoa...these brownies are *gorgeous*.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2013


      You can't go wrong with KAF recipes! Between the large amount of Dutch process cocoa, semi sweet chocolate chips, and 1 t espresso powder (in the original recipe), these brownies packed a heavy chocolate punch. The texture was perfect, not cakey. Next time I might adjust the chocolate factor, using milk chocolate chips or regular cocoa to dial them back a notch for my tastes. If you like deep dark chocolate flavor, this is the recipe for you! Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)


    Nutritional Facts for King Arthur Flour: the Best Fudge Brownie Ever

    Serving Size: 1 (66 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 259.8
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 7.9 g
    Cholesterol 51.3 mg
    Sodium 145.8 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 2.5 g
    Sugars 26.5 g
    Protein 3.4 g

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