King Arthur Flour: the Best Fudge Brownie Ever
- Ready In:
- 1hr 5mins
- 1 cup butter
- 2 1⁄4 cups sugar
- 1 1⁄4 cups Dutch-processed cocoa powder
- 1⁄2 teaspoon salt (1 tsp if using unsalted butter)
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1⁄2 cups king arther unbleached all-purpose flour
- 2 cups chocolate chips
- 1⁄2 - 3⁄4 cup chopped pecans (or favorite) (optional)
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 pan.
- 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.
- 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.
- Transfer the mix to a mixing bowl.
- Stir in the cocoa, salt, baking powder, and vanilla.
- Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
- Spoon the batter into the prepared pan.
- 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.
- The brownies should feel set both around the edges and in the center.
- 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.
- Cool completely before cutting and serving.
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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!!
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*.
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!