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!
Holly
Oh boy! Look at all that yummy chocolate!
Lori
With all these brownies that everyone is making- I so been jonesing for a brownie. Yours look exceptionally fudgey…. hmm. Just cant go wrong with King Arthur.
teresa
my hubs is a brownie fanatic, he would go nuts for these!
tspegar
My girls love brownies so this is a must try! I am always looking for new brownie recipes. Thanks Barbara!
Smitten Sugar
Omg! These look divine! All gooey and heavenly…I might have to make these this weekend!
QIS
i love brownies so much..these look delicious!!
i will try this recipe soon. =)
vickys
Oh gosh, these look positively mouthwateringly decadently deliciously amazing. Get how much I wanna bite into them now? 🙂 You've got a way of making me crave food!
Tina
Superb brownies…
Katy ~
Wow, deep, dark, decadent. I can see where these could easily become a favorite. Tempting photo!
Heavenly Housewife
These look amazing, I can tell by the picture that the texture is amazing, really fudgy and rich! Delicious.
*kisses* HH
Sophie
Hello Barbara!
Your fudge brownies look so tasty & fabulous too!
I love them all stacked up!
Yummmm,…
Memória
¡Bárbara! ¡Estos brownies se ven perfectos! Me encantan los brownies de KAF.
Espero que lo hayas pasado muy bien en San Juan.
Diane {createdbydiane.blogspot.com}
oh, brownies are a weakness for me and yours looks fantastic!
Olive
my kind of brownies..lots and lots of chocochips..yum! ice-cream on top.. that will make my kids super happy!! 🙂
Gera @ SweetsFoodsBlog
Hope you've had a great vacation Barbara!
The brownies are really to die for 🙂
All the best,
Gera
hannah!
this looks so so so SO GOOD
Cristie
Brownies are serious business at my house. I'll have to take your suggestions on the cocoa to heart. Welcome home!
Kevin
What if you topped a chocolate chip cookie with ice cream and hot fudge? Or sandwiched the ice cream between two chocolate chip cookies? Tough call. 🙂
Stephanie Savors the Moment
OMG I have to sign off and go make these delicious looking brownies RIGHT NOW! They look insanely good – thanks for sharing XO
Pam
Oh Barbara, they look so rich and decadent. YUM!