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 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
- 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.