I love brownies. It is a super chocolatey dessert/treat that many people enjoy. Some like them warmed up with ice cream, others like them plain and still others like their brownie topped with a bit of frosting. I like them all ways listed! You can’t go wrong with a brownie. I’ve made a handful or two brownie recipes in my life. The plain chocolate brownies with no fancy add-ins or toppings. I think I found my fav as of now! It’s from, of course, King Arthur Flour. They have quite a few brownie recipes on their page, but I am talking about their Fudge Brownies. I made the recipe exactly as written. Added the chocolate chips after waiting 20 minutes for the warmed mixture to cool. I didn’t have the exact cocoa they asked for, so I used what was on hand. The first day I tried them I wasn’t sure I loved them but after letting them sit for a day or two I have decided they are the awesome! Of course this is my opinion only. Next time I may skip the chocolate chips and add walnuts to the mixture because I LOVE walnuts in my brownies! Adds a nice nutty crunch!
What King Arthur says about these brownies:
“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.”
Fudge Brownies
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
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. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point 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 till smooth.
Add the hot butter/sugar mixture, stirring until smooth.
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.
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.
Recipe from King Arthur Flour
Kats' Kitchen 