Fudge Brownies
Fudge Brownies
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| Yield: | Two dozen 2" brownies. |
Ingredients
- 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
Directions
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. 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.
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.
Reviews
01/31/2012- These have become my favorite brownie recipe. Rich and chocolately but not quite as decadent as another recipe I was using. I have always wondered how to get the shiny top too. Kids and adults love! I have also tried replacing 2TBS of flour with flax meal and 1/2 cup of the flour with white whole wheat without problem. Seems to be very similar to the KA whole grain brownie recipe, but this uses white sugar and has considerably more cocoa powder.
01/21/2012- I've made this recipe at least twice, and I wasn't very impressed. They were okay, but they weren't good. If you want a super-easy brownie recipe that tastes awesome, try KAF's "Deep-Dark, Fudgy Brownies". They don't have the shiny top crust, but they are very good and a breeze to make.
- 01/20/2012
- The most perfect brownie recipe ever! I did substitute brown sugar and it was the best I've ever made. I have been searching for an excellent brownie recipe and this is it! Awesomely delicious!
- 01/09/2012
- These were SO SO delicious! The perfect combination of fudgy-ness and thickness... I used a special dark cocoa blend of dutched and natural cocoa and semi-sweet chocolate chips. My bake time was 40 minutes... Delish!
- 12/26/2011
- These are crazy good! Perfectly fudgy and moist but with just enough cakeyness (I don't think that's a word :) so that you don't feel like you're eating candy. Heating the butter and sugar a second time really does give a fantastic shiny and flaky top.
- 12/24/2011
- 12/22/2011
- These are great. First, let me confess that I used regular process cocoa. It's what I had on hand, and I prefer it over Dutch process cocoa, which always tastes weird to me. So, yes, my brownies were a bit bitter, but not at all unpleasantly so: they are very rich and "adult" tasting. Second, I baked these off in a teflon-coated mini muffin pan to get brownie bites. The tin does need to be well oiled as is mentioned here in the comments section. I had an overall bake time of about 16 minutes at 350 degrees F and cooled them in the pan before attempting to remove them. These are really, really good and very easy.
- 12/18/2011
- awesome recipe..i got it right the first time :) thanks so much for it
12/16/2011- Isn't 1 tablespoon vanilla extract too much? My brownies had a strong vanilla after taste. Next time I plan to add only 1 tsp
- 12/12/2011
- I found this recipe and it sounds delicious! Question--has anyone made mini-brownies using a mini-muffin pan? I was thinking about that as part of my holiday goodies.
You can definitely make these in mini muffin pans. Be sure to grease the mini muffin tins well. You'll bake them at the same temperature, but for less time. I would try checking them after about 10-12 minutes, then adding more time as necessary until they are done. ~Mel
