These King Arthur Flour Fudge Brownies are the best brownies I have ever made. A perfect balance of fudgy with just a touch of cakey.
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. But when you add chocolate chips to the brownie, the brownie wins hands down.
Fudgy, cakey, fudgy, cakey… can’t make up your mind? If you’re looking for a brownie that’s right in between those two styles, you’ve found it. These brownies combine a fudge brownie’s ultra-moist texture with a subtle cake-like rise, for the best of both worlds.
I attended two King Arthur cooking demonstrations 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 King Arthur 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.
Update: Since I posted this recipe King Arthur flour started selling a new cocoa that I love even more than their Double-Dutch Dark Cocoa. Their Triple Blend Cocoa is my new favorite. I no longer have to buy two kinds of cocoa because the Triple Blend works in recipes that use regular and Dutch cocoa. It also has a Black cocoa in it and gives all your baked goodies a rich, dark chocolate color.
If you’re a brownie fan, definitely give this recipe a try.
King Arthur Flour Fudge Brownies
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Triple Cocoa Blend or Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 2 cups chocolate chips
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan. Line with parchment paper, optional.
In a saucepan, melt the butter over medium heat. Stir in the sugar and cook until mixture is hot (about 110°F to 120°F), but not bubbling.
In a large mixing bowl, whisk eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth. Add the hot butter/sugar mixture and stir until smooth.
Add the flour and stir until smooth. Let the batter cool in the bowl for 20 minutes then stir in the chips.
Spread batter into prepared pan. Bake for about 30 minutes, until the brownie edges are set and a cake tester inserted into the center comes out with just a few moist crumbs clinging to it.
Remove them from oven and cool completely on a rack before cutting.
slightly adapted from King Arthur Flour Fudge Brownies