King Arthur Flour: the Best Fudge Brownie Ever

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13 pan.
  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. 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. Transfer the mix to a mixing bowl.
  6. Stir in the cocoa, salt, baking powder, and vanilla.
  7. Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
  8. Spoon the batter into the prepared pan.
  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. The brownies should feel set both around the edges and in the center.
  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. Cool completely before cutting and serving.
Most Helpful

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!!

bakergirl #4 January 14, 2008

Made these last night. This will be my go-to recipe now for brownies. I know someone commented about "thinning" the batter out to get it to "pour" into the pan- no need for this - just spoon it in as the directions tell you to. Also, concerning cocoa, I just used regular Hershey's cocoa. The other changes I made was putting in walnuts versus pecans, and only 1 cup of chocolate chips versus 2. I can see where you could do so many different add ins with this recipe! OH!! I cut them all up this morning and processed them with my seal-a-meal and now have a supply in my freezer (it's just my husband and I)! Now I will have these yummy treats handy any time!!

crquattrini June 11, 2016

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*.

cariecpink September 20, 2014