Deep-Dark Fudgy Brownies
These are the darkest, thickest, moistest, richest brownies you’ll ever bake
2/3 cup Double-Dutch Dark Cocoa
1 1/2 cups granulated sugar
1/2 cup confectioners’ sugar
3/4 teaspoon salt
1 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder*
1 cup toasted pecans or walnuts, diced (optional)
1 cup semisweet chocolate chips (optional)
3 large eggs
1/2 cup vegetable oil
2 tablespoons water or brewed coffee*
*Cut the espresso powder to 2 teaspoons, and use water instead of coffee, if you’re not a mocha (coffee and chocolate) fan.
In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8-inch or 9 x 9-inch square pan, smoothing the top.
Bake the brownies in a preheated 350°F oven for about 35 minutes, or 45 minutes (for an 8 x 8-inch pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.
Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.
Yield: 16 rich brownies.
Reviews
01/26/2009
The hardest part about this recipe is waiting one hour before cutting. Especially since there's a fresh-brewed cup of coffee minus two tablespoons waiting for you.
01/19/2009
If you like gooey, fudgy brownies, this is your recipe. Super easy and quick to put together,literally the best brownie I have ever eaten. I use the double dark cocoa for the best results. I did notice that I needed to prolong the baking time, but I belive it is due to my oven, and not a recipe flaw.
12/31/2008
This recipe is extremely easy to prepare and makes a wonderful brownie. I like to substitute hazelnuts in place of pecans or walnuts.
02/22/2009
Verrry good. I substituted light brown sugar for each of the sugars and used 1 C cocoa. Mmmmmm.
03/06/2009
This is a good recipe, but not great. I rate this the same as Ghiradelli's brownie mix. J.
05/18/2009
Delicious dark chocolate, fudgy brownies! Keep an eye on the oven and timing--I nearly over-baked mine at only 35 minutes--but this recipe is worth it!
06/20/2009
I don't like sugar and I'm allergic to eggs so I used my proprietary egg sub and 48 packets of Truvia which is worth 2 cups sugar. Even with one teaspoon of KAF espresso powder, I found this brownie a bit too strong in chocolate so I'll cut that out next time. It seems oil works much better than butter when it comes to moist and fudgy brownies. These are really good and I'm giving them to my father on Father's Day, minus two that I ate for myself. Thanks KAF.
10/27/2009
My husband called it 'a MAN's brownie. It's a pretty hefty brownie. I used 1/3 cup black cocoa and 1/3 regular, and it was so deep, dark and delicious! And easy. Also, my oven broke, and I had to make this in the toaster oven - came out just fine. Chocolate cravings, no oven, no problem!
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