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!
Lorraine @ Not Quite Nigella
Ooh look at those lovely big bits of chocolate mum! I knew you’d make awesome brownies. Call it a sense 😉 xxx
Lorraine @ Not Quite Nigella
Ooh look at those lovely big bits of chocolate mum! I knew you’d make awesome brownies. Call it a sense 😉 xxx
lynn
I printed this recipe out, Barbara, back when you first posted it, and I finally got around to making them. Mmm mmm good!
Barbara Schieving
Thanks Lynn – so fun that you saved the print out all this time. They really are a great brownie. I need to make them again.
Patty
I forgot to say I did add the espresso powder which I like in brownies!
Patty
These were awesome! They were very fudgy. I used Hershey Cocoa Special Dark and milk chocolate chocolate chips. They are our new FAVORITE!!!
Barbara Schieving
Thanks Patty! It sounds like a great combination.
Carol
Hello! I made these brownies last night and could not get as beautiful picture as you had. I did use your picture, but I gave you credit for the picture and linked it back here to your website. I hope you get LOTS of visitors! You have tons of wonderful recipes here!!
Monica H
These look incredibly dark and luscious. I haven't made a homemade brownie that I really like but I've heard good things about this one. This recipe is definietly one I plan on making.
oneordinaryday
How funny. I just made these but gave them my own twist. They ARE delicious!
Deeba PAB
Tower of sinful goodness Barbara … droolicious!
Welcome back GF; missed you!!
Jamie
Barbara, I've made the King Arthur brownies before and you are right! They are the best brownies ever! Yours look even more luscious, decadent and chocolatey than mine and man-oh-man you have to go and add ice cream and fusge sauce to make them even more amazing!
krissy @ thefoodaddicts.com
that looks amazingly rich and delicious. i can probably only handle a couple of bites, but they will be the most pleasant bites ever! i gotta try these fudge brownies. my hubby would love 'em.
Cheri
Ooo.. Those do look delectable! I am definitley a brownie lover. Especially with the sunday toppings. Mmm.. I think this will be the next one I try as I haven't found that perfect brownie yet.
theUngourmet
These brownies look heavenly! I could just eat myself silly! 😀
Jamie
Oh my Barbara, these brownies do like the best. My whole family loves brownies. I am bookmarking this recipe for sure. I've never seen that King Arthur cocoa powder here. Do you know what stores they sell it at?
Kamalika
First time in ur blog….u have a grt collection of awesome dishes…glad to follow u…
♥Sugar♥Plum♥Fairy♥
i love KAF too ,and am a big fan of their products as well as recipes.
Your brownies are perfectly fudgy and gooey'ly delicious….
And u have some of the most amazing bakes here ….
April
These look wonderful!!! thinking I'm going to have to make them soon!
Trish
Those look amazing! I made brownies today too….but quite a different kind. … smile….
Marisa
These look amazing!!!! I've gone sugar-free for the last few weeks and thse are making me salivate!!!!
Arlette
Hello Barbara
Gorgeous looking brownies, Kathleen has your brownies on her to do list and i invited myself over , I think i better whip a batch because i dont think I can wait
thanks for sharing…. will give you the results soon.