King Arthur Flour Fudge Brownie Recipe
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!
King Arthur Fudge Brownies
Yield: Makes 24 brownies
Cook Time: 30 minutes
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon espresso powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all purpose flour
2 cups chocolate chips
1. Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
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. Transfer the sugar mixture to a medium-sized mixing bowl, if you’ve heated it in a saucepan. Stir in the cocoa, baking powder, salt, espresso powder, and vanilla.
4. Whisk in the eggs, stirring until smooth.
5. Add the flour and chocolate chips. Stir until smooth.
6. Spoon the batter into prepared pans.
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.
Recipe from King Arthur Flour
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