OK, if you raised you hand that you don’t like them, then read no further – this recipe is not for you. These fudgy brownies are a chocoholic’s delight. Calories don’t count during the holiday season. Right?
This recipe comes from the back of a bag of King Arthur Unbleached All-Purpose Flour. I was using this brand for other cookie baking. Grenville suggested this be the next recipe tried and also volunteered to be the taste tester.
There’s no mixer required – just a good mixing bowl and a sturdy wooden spoon.
Best Fudge Brownies Ever
- 1 C (2 sticks) butter
- 2 ¼ C sugar
- 1 ¼ C Dutch-process cocoa
- ½ tsp salt (add 1 tsp if using unsalted butter)
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 4 large eggs
- 1 ½ C unbleached all-purpose flour
- 2 C (12 oz. bag) chocolate chips
- In a saucepan set over low heat, melt the butter; add sugar and stir to combine. Return mixture to heat briefly until hot, but not bubbling. (It will become shiny-looking as it’s stirred.) Heating the butter and sugar a second time will dissolve more of the sugar which yields a shiny top crust.
- Transfer mixture to a bowl. Stir in cocoa, salt, baking powder and vanilla.
- Add eggs, beat until smooth, then add flour and chips, mixing well to combine. Soon batter into prepared pan.
- Bake brownies for 30-35 minutes OR until a cake tester inserted in the center comes out dry. Brownies should feel set on the edges and in the center. Remove from oven, cool for 5 minutes, then loosen edges with a table knife. (This helps prevent brownies from sinking in the center while cooling.)
* Only if Grenville doesn’t get to them first.