Fudge Brownies - King Arthur Flour

By Moxey2009

This is from the King Arthur Flour website, but it's almost the same recipe as the 'On-the-Fence Brownies' from the King Arthur Flour Cookie Cookbook. The difference is this recipe has the espresso powder, which I have never used so I labeled it 'optional', and it calls for 2 cups of chips versus the 1 cup called for in the cookbook. Other than that they are identical. Both recipes call for 'Dutch process cocoa', but I have never used anything but 'Natural'. These mix up in one bowl with a wooden spoon and a whisk so they're super easy.

These are by far the best brownies ever. I have been making these for several years and everybody says they are the best they've ever eaten. You can make them without the addition of the chips and they're still good, but for the very best you'll want to add them.

Enjoy!

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 (optional)
• 1 tablespoon vanilla extract
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups chocolate chips

Details

Servings 24

Preparation

Step 1

1) Preheat the oven to 350F. 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 110F to 120F), 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.