Fudge Brownies - King Arthur Flour

By Addie

We made King Arthur Flour’s Fudge Brownies for our Super Bowl party and our guests were impressed. They loved the brownies and so do I. They are fudgy, thick, loaded with chocolate, and simple to make. What’s not to love?

There is always a big debate surrounding what makes up the perfect brownie. Cakey or fudgy brownies? These brownies are fudgy, but still rise up to please the cakey lovers. The addition of cocoa and chocolate chips make these brownies extra rich and chocolaty. The shiny, crackly top also makes these brownies pretty to serve and fun to bite into.

If you are looking for a new brownie recipe to try or if you want to wow your special Valentine, try King Arthur Flour’s Fudge Brownies, they will not disappoint!

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs
• 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 tablespoon vanilla extract
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups chocolate chips

Preparation

Step 1

1.) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

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.) 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 till smooth.

4.) Add the hot butter/sugar mixture, stirring until smooth.

5.) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6.) Spoon the batter into a lightly greased 9" x 13" pan.

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.
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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.