King Arthur Flour's Best Fudge Brownies
photo by little_wing
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
24 2 inch brownies
- Serves:
- 24
ingredients
- 1 cup unsalted butter, 2 sticks
- 2 1⁄4 cups sugar
- 4 large eggs
- 1 1⁄4 cups Dutch-processed cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- 1 tablespoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 2 cups chocolate chips
directions
- 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 until 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey