King Arthur Brownie Recipe

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4.58 from 26 votes

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!

Prep Time30

Cook Time30

Total Time1

Servings: brownies

Calories: 399kcal

Author: Melissa Griffiths

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!

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