Brownies Anyone?

Who doesn’t like fudge brownies?

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

Preheat oven to 350°F. Lightly grease a 9 x 13-inch pan.

1. 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.
2. Transfer mixture to a bowl. Stir in cocoa, salt, baking powder and vanilla.
3. Add eggs, beat until smooth, then add flour and chips, mixing well to combine. Soon batter into prepared pan.
4. 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.)

Cool completely before cutting and serving. Yield: 2 dozen brownies.*

* Only if Grenville doesn’t get to them first.