These babies were guaranteed to be the ultimate fudge brownies, and I have to agree. I can’t think of a thing wrong with these. They were fudgy, but not extremely gooey, but still really moist. They had great chocolate flavor because of the fancy cocoa powder I bought. I wanted chocolate chips in my batter, so I let it cool before adding the (fancy) chocolate chips. I also loved the top of the brownies that was a result of heating up the butter and sugar together. Make sure to read the step by step, it has great tips and pictures. I made a half batch and they only took 2o minutes.
Guaranteed Fudge Brownies (King Arthur Flour)
Makes 24 (260 calories each)
- 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
|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.