Friday, December 23, 2011

Fudge Brownies


This month's What's Baking was hosted by Nicole of Seven Ate Nine. (I love her blog name!) Since December is National Brownie Month, Nicole challenge us to make wonderful brownies. I found a chocolaty, fudgy brownies recipe on King Arthur Flour. These brownies have a crusty top, but are so rich, soft and fudgy. I loved them. I used dutch processed cocoa and chocolate chips. Yep, did I say they are rich. The night I made these, I had planned to halve the recipe because I don't like to keep baked goods around the house. I got through the first part of the recipe halving everything until I hit the cocoa, didn't halve it, so back to the store I went to get more eggs so I could make the whole recipe. I took them to school and all the teachers loved them. I hope you enjoy them, either plain or with ice cream! Happy National Brownie Month. Enjoy!!

Fudge Brownies
Printer friendly recipe
Source: King Arthur Flour


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.

1 comment:

  1. Delicious! I love brownies. Happy Baking! ~Mel @ KAF