Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / King Arthur Flour's Best Fudge Brownies Recipe
    Lost? Site Map

    King Arthur Flour's Best Fudge Brownies

    King Arthur Flour's Best Fudge Brownies. Photo by little_wing

    1/1 Photo of King Arthur Flour's Best Fudge Brownies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    senseicheryl's Note:

    This recipe was featured in an email from the www.kingarthurflour.com website: "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. Tips from our bakers: When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 24

    Yield:

    2 inch ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
    2. 2
      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.
    3. 3
      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 until smooth.
    4. 4
      Add the hot butter/sugar mixture, stirring until smooth.
    5. 5
      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.
    6. 6
      Spoon the batter into a lightly greased 9" x 13" pan.
    7. 7
      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.

    Ratings & Reviews:

    • on September 22, 2009

      55

      Hands down the best brownies I've ever made! I made these on a whim after pouring my new bag of flour into my storage container and seeing the recipe on the bag. They truly are fabulous. Wanted to make sure I had the recipe to keep and was relieved to find it already posted. The instructions on the bag were a little different. Per those instructions, I poured the sugar/butter mixture in a bowl after the second heating. Next, I added the cocoa, salt, baking powder, and vanilla and combined. Then added the eggs unbeaten and stirred til incorporated. Finally, the flour and chocolate chips. One addtional instruction on the bag was to run a knife along the edges 5 minutes after removing from the oven to keep the center from sinking. I tried it and it worked. Beautiful, delicious brownies. Thanks for posting this, senseicheryl!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2011

      45

      Very good but not the best brownie I've ever had.

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

    Advertisement

    Nutritional Facts for King Arthur Flour's Best Fudge Brownies

    Serving Size: 1 (63 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 259.8
     
    Calories from Fat 120
    46%
    Total Fat 13.3 g
    20%
    Saturated Fat 7.9 g
    39%
    Cholesterol 51.3 mg
    17%
    Sodium 127.7 mg
    5%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 2.5 g
    10%
    Sugars 26.5 g
    106%
    Protein 3.4 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites