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.
I recently made the Fudge Brownies from the King Arthur Flour website. They are the best brownies I have ever made. King Arthur describes them perfectly
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
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 ¼ cups sugar
- 4 large eggs
- 1 ¼ cups Triple Cocoa Blend or Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 cups chocolate chips
Instructions
- 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.
Notes
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Bradly
Is this recipe using Bread flour or A.P.?
Barbara Schieving
Hi Bradly – all-purpose flour. Enjoy!
Rebecca G. Wilson
Hi Barbara, I love to bake but me and chocolate did not get along and I love chocolate! Brownies and chocolate pound cake were my true nemesis and it killed me having to buy box brownie mix. After doing a lot of reading, I came to understand the science behind chocolate, cocoa powder, baking soda verses baking powder and when I made this brownie recipe, it was and is true love! I add peanut butter chips, peanut butter filling, caramel sauce, white chocolate chips, toffee chips, and the list goes on. One thing though, I have never ever been able to take my brownies out of the oven in 30 minutes or even 40 minutes. Has anyone else had the same issue with baking times
Barbara Schieving
Hi Rebecca – it sounds like delicious ways to change it up – so glad you’re enjoying “chocolate” again. A lot of factors will determine bake time – climate, altitude, oven and the pans you’re using. I recommend keeping a notebook and printing recipes you love and makes notes on it. That way you’ll know what works for you and you’ll know for the next time.
Ricky
Hi Barbara
I love your recipe and have played around with it a few times. As often bake brownies for our children. I reduced the sugar to 300g and the chocolate to 200g but found the edges sometimes go dry. Is this because of the ingredient change?
Barbara Schieving
Hi Ricky – it’s certainly possible that it’s because of the ingredient changed. It’s also possible that you’re just overcooking it.
Nancy
Hi Barbara,
What brand/kind of chocolate chips do you use?
Thanks!
Barbara Schieving
Hi Nancy – usually I just buy a big bag of Nestle’s chocolate chips at Costco.
kaye
hi! can I add oil to the recipe? I want it quite more tender and moist than it already is. If so, how much oil can the recipe take without altering the taste?
Barbara Schieving
Hi Kaye – I wouldn’t add oil to the recipe. You can cook it for less time and that will make it more tender, you can also add a little less flour to make it more tender as well.
Dawn
What kind of King Arthur flour do you use? All purpose, self-rising, bread flour? I would love to make these today for Father’s Day!
Barbara Schieving
Hi Dawn – all purpose flour. Enjoy!
Alma@Vorrei
Making these for the second time, very good, and quick and easy. They came out moist and yummy we polish them off very quickly.
Nagi@RecipeTinEats
These look so good! I’d love to have a piece of this…or five. 😀
Rocky Mountain Woman
I use King Arthur flour almost exclusively and have never been disappointed. These look like a great idea as the days get longer and I crave something a little more substantial! And, of course, chocolate!
Carol
Oh those look dreamy……perfect for a chocolate craving! I love fudgy and chewy brownies-these would be right in my wheelhouse. The next time I make brownies, I know what recipe I’ll use.
Robin has taken a bread baking course at King Arthur flour-she lives about 45 minutes from there. She had a ball-and OHHHH did she love the store……..
Barbara Schieving
Hi Carol – how great to live so close to King Arthur Flour so you can visit the store! Let me know how you like the brownies 🙂