This King Arthur Brownie Recipe is the best brownie recipe I have ever made. It has a perfect balance of fudgy with just a touch of cakey. This recipe incorporates rich ingredients like Dutch-process cocoa and espresso powder to create the richest, fudgiest brownies!
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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. If you’re looking for the best ways to cut brownies check out my How To Cut Brownies and Brownie Round Up post!
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Why You’ll Love This Recipe
- Perfect texture: These brownies offer the best of both worlds, combining the moist texture of fudgy brownies with a cake-like rise.
- Shiny, crackly top: Heating the butter-sugar mixture and adding chocolate chips to the batter creates that shiny, crackly top crust that I love!
- Rich chocolate flavor: These brownies promise a deep chocolate flavor with cocoa powder and chocolate chips. The optional espresso powder further enhances that rich taste!
- Long lasting: These brownies are delicious fresh and stored. You can keep them at room temperature for up to 6 days, making them a great make-ahead dessert.
Recipe Ingredients
- Butter
- Sugar
- Eggs
- Cocoa — I recommend Dutch-process.
- Baking powder
- Espresso powder — optional
- Vanilla
- Flour
- Chocolate chips
See the recipe card below for full information on ingredients and quantities.
How To Make King Arthur Brownies
- 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 the mixture is hot, 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, and 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 the oven and cool completely on a rack before cutting.
Recipe FAQs
You will know when the brownies are done baking because the edges are set, and when a cake tester is inserted into the center, it comes out with just a few moist crumbs clinging to it.
The easiest way to prepare a brownie pan is to spray the pan with cooking spray lightly.
I like to let the brownies cool completely in the baking dish before cutting and serving. This will result in a much cleaner cut and prettier servings.
I prefer baking brownies in a glass pan. Metal pans heat up at a much slower rate and then get very hot. Stick with the glass pans for more even baking.
Expert Tips
- Use quality ingredients: Use high-quality Dutch-process cocoa and chocolate chips for the best flavor. The optional espresso powder can significantly deepen the chocolate taste without adding a coffee flavor.
- Don’t overmix after adding flour: When incorporating the flour and chocolate chips, mix until just smooth. Overmixing can lead to tough, dense brownies by overdeveloping the gluten in the flour.
- Add some flavor: Want to spice up this recipe? Serve it with some homemade Strawberry Ice Cream!
- Reheating tip: I recommend reheating these brownies in the oven so that the top stays nice and crackly.
More Dessert Recipes To Try
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King Arthur Brownie Recipe
Ingredients
- 1 cup unsalted butter 2 sticks
- 2 ¼ cups granulated sugar
- 4 large eggs
- 1 ¼ cups Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 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 (if using), 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
- Store for up to 6 days in an airtight container at room temperature.
- Add chocolate chips to the batter to enhance the shiny top crust.
- Bake until the edges are set, but the center still looks very moist.
- Add your favorite toppings, like vanilla ice cream or even some warm hot fudge!
Maria
These have been on my list for awhile. They look so good! Your photos are getting good! Glad you are back:)
Anncoo
WOW! The brownies look so good to eat, makes me drooling.
Faith
Your brownies look incredible! Fudgy brownies are my favorite kind of brownies…I'll have to try this recipe!
Vrinda
So rich n yummy brownies…liked the first shot
Mags
This is my all-time favorite brownie recipe. It never fails. Yours look divine!
Lorraine @ Not Quite Nigella
Mum those brownies look sinfully good and that double Dutch cocoa sounds amazing! :O Great job as always! xxx
Grumpy & HoneyB
These look so fudgy and yummy!
Bridgett
My goodness, these brownies look so decadent! My son adores brownies so I will have to make these for him. I might just add some ice cream onto mine though!
Candy Girl
Your brownies look divine! I am a little obsessed with the King Arthur website and catalog right now and would love to go to a demo.
Joyce
I missed the KA class when they came to my area. Happy to hear you were able to catch the demo/class as my friends said it was wonderful. Love these delicious looking brownies. Thanks for sharing.
Joyce
Mimi
Barbara,
I'll take a moist fudgy brownie any time. They look absolutely incredible.
Mimi
Lynda
Oh my, these look decadent and so additive! I'd take a brownie sundae anytime!
I'll have to try this cocoa.
A cupcake or two
Oh Barbara. The brownies look gooey and delicious. How I love a fudgy brownies. I would prefer a fudgy brownie to a chewy cookie any day. The coffee would have boosted that chocaley taste even more. Delicious.
Bonnie
Wow. I think I need to try these very soon. We love brownies around here.
Pink Little Cake
I my, I just want to eat them right now.
Sarah, Maison Cupcake
They look wonderful, I love moist brownies and yes you are right, a fudge brownie sundae with ice cream is even better!!
Hope you had a fabulous holiday, I am a bit out of the loop so not sure where you went?
Joan
I wanted to take a bite of my computer screen! Yum.
Cool Lassi(e)
The brownies look sinfully good! I am going weak in the knees just looking at it!
Megan
I love the deep dark chocolate color. Maybe I should splurge and order meself a little care package. The bromwnies would be my pick over a cookie anytime…I think.
Jessica
Those look perfect. I would like one right now, please!