I’ve written many times about how much I love cookies, but I would have a hard time choosing between a chewy chocolate chip cookie and a rich, fudgy brownie. Of course if you top the brownie with ice cream and hot fudge, there would be no doubt – a hot fudge brownie sundae would win every time.
I recently made the Fudge Brownies from the King Arthur Flour website. They are the best brownies I have ever made – a perfect balance of fudgy with just a touch of cakey. They reminded me a bit of the Ghirardelli Double Chocolate Brownies that we love.
I attended two King Arthur cooking demonstrations last month and was given lots of freebies, including gift cards to order products from their website. One of the things I ordered was the Double-Dutch Dark cocoa. The KA Double-Dutch cocoa is a blend of Dutch-process cocoa and extra-dark black cocoa and I really love the dark chocolaty, not at all bitter, flavor it gave these brownies. Just look how dark and fudgy they are. The semi-sweet chocolate chips are light in comparison. I don’t think I’ll be happy using any other cocoa ever again.
Thanks to everyone who stopped by and commented while I was on vacation. I hope to get caught up with answering your questions and visiting/commenting on your blogs very soon. If you’re a brownie fan, definitely give this recipe a try.
- 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 (I omitted)
- 1 tablespoon vanilla extract
- 1 1/2 cups 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. 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.
- 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.
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