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!
shaz
So chocolaty good! I don't think I've ever used a double-dutched style cocoa, but the results speak for themselves. It looks SO dark and rich.
Marcellina
Gosh, how chocolatey and fudgy are these brownies! I'm going to have to try them.
Cookin' Canuck
Wow – these look decadent and dangerous. I can tell from the picture how moist and fudge-y these are. Yum!
Amanda
Those look amazing Barbara! With a review like that, I'm going to have to try these for sure!
Barbara
That is a delectable photo, Barbara! All that dark chocolate fudginess. (is that a word?) The ice cream is the crowning touch. I like my brownies to be dense and these look like they are. Love the choc chips addition to make it even more so.
Lynn
Oh yum. I'll be printing this one out 🙂 Thank you for sharing. Is there anything better than a fudgy brownie with hot fudge and ice cream?! Yum.
tasteofbeirut
I have ordered so many things from King Arthur Flour Co, including flour spices and mold; very reliable and excellent site! That recipe is a winner as well and just about what would fit the bill right now!
Meena
A truly magnificent brownie…I love the depth of the dark chocolate in the brownie!
Gulmohar
Oh My !! Fabulous brownies…I so love fudgy brownies 🙂
Coleen's Recipes
Those fudgy brownies would be gone in a second around here.
Sweet and Savory
Barbara, I love King Arthur recipes. I happened to make this one and it was everything it should be and more.
The Double Dipped Life
Oh, you evil, evil woman! These look absolutely divine!
iamronel
looks yummy… ill tell with my mom to do this as well, thanks for the recipe 🙂
nina
Totally decadent and sinful, but I want to eat some right now and it is 7 in the morning!
Kim
Those brownies look amazingly rich and delicious. It's nice to hear good things about KA's cocoa powder. I've always wanted to order from them, but I can never decide on what to order. It helps to hear reviews on their products.
Kathleen
Oh my gosh! These sound flippin incredible! I just retweeted this post 😉
Baking Addict
These brownies look fantastic. I love dark chocolate. It's a really tough choice between a good brownie and a good cookie… this brownie would definitely win it though 🙂
msmeanie
Yay! I have been waiting for you to post about these! Your brownies look delicious. I liked these too, but I think mine were lacking a bit since I didn't use the dutch process cocoa. I definitely need to make these again.
Cinnamon-Girl
Those are the richest brownies I've ever seen! So moist and fudgy. I'd go for a brownie over a cookie any time!
Sue Sparks
Wow!!! These are what my husband would call "killer" brownies! They look so fudgey! YUM!