What’s your favorite dessert? Some people love fruit deserts, some especially love lemon, cakes, pie or creme brulee. What’s your favorite ? Me, I go for chocolate if given a choice and a brownie is at the top of my list. If there’s a dessert buffet, I ALWAYS pick up a brownie. (…. and maybe some cherry pie). I had my “tried and true” brownie recipe, but to be truthful, I was a little bored with it. So I started searching on the web and it didn’t take long to come across the King Arthur Flour GUARENTEED Fudge brownie recipe. Well, I made them the other day and OMG !!! They ARE the best brownie !!!! It’s definitely not safe for me to have these around the house – so some lucky friends will be the recipients of the rest of this batch. OK, I confess, I AM going to have just one more……..
I really recommend following the directions the King Arthur Flour folks have put out on their blog . There were some great tips which I found very helpful. Such as heating the butter/sugar, lining the pan with greased parchment paper, and cooling the batter before adding the chocolate chips, in order to keep the chips more intact.
Fudge Brownies (makes 24)
- 2 sticks unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Dutch process cocoa
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp espresso powder
- 1 Tblsp vanilla extract
- 1 1/2 all purpose flour
- 2 cups semi sweet chocolate chips
- Put the butter and sugar in a microwave dish and melt the butter. Stir to combine. Continue to microwave mixture 90 seconds – 2 minutes until the edges start to foam.
- As the butter/sugar mixture is ‘cooking’, break the eggs into a mixing bowl.
- Add cocoa, salt, baking powder, espresso powder and vanilla until smooth.
- Add the hot butter/sugar mixture , stir until smooth.
- Add the flour, stir until smooth.
- Cool batter for 20 minutes.
- Preheat oven to 350degrees F. Line a 9×13 pan with parchment paper and grease the parchment paper.
- Fold the chocolate chips into the batter.
- Spoon the batter into the prepared pan and smooth into corners.
- Bake the batter for 25-30 minutes, checking doneness with a toothpck after 25 minutes.
- Cool completely before attempting to cut into 24 squares.