December 8, 2012

King Arthur's Fudge Brownies

I never, ever thought I would be the kind of person who LOVES a certain kind of flour. Ever. But guess what, I am!!! King Arthur Flour is my favorite flour to use. If you have never looked at their website and love to bake, or knows someone who loves to bake, then I suggest checking out their site immediately. I subscribe to their catalog and they have the coolest, high-quality ingredients. This is an amazing company and I can't say enough about it.

Now, these brownies... holy moly. They are deep, rich and intensely chocolate-y. I found this recipe on Barbara Bakes, a really fun food blog, and I had to try it. The only cocoa I had readily available was Hershey's Special Dark Cocoa, so that's what I used. I don't know if they could be any better using King Arthur's Double-Dutch Dark Cocoa, but if so then please don't ever tell me! These are great. I broke my diet and ate 2 last night. And I had one for dinner. Calories are free on the weekends, right? I had to send the rest of them home with my friends Jenn and Ryan today on their trip back to Oklahoma. I hope they enjoyed them as much as I did!

This is Barbara's picture. For some reason I cannot remember my camera lately!

King Arthur Fudge Brownies

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups (12 oz. bag) chocolate chips


1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder and vanilla until smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9″ x 13″ pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Note: Because there are chocolate chips in the batter, you may get melted chocolate onto the cake tester and think they are still raw in the center, so look closely to see if it is melted chocolate or brownie batter on the tester.
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