Delectable Fudge Brownies
A few weeks ago, I was hunting the web for a new brownie recipe and I found this on the King Arthur Flour website. I was intrigued by the unusual method, so I tried it. The resulting pan of brownies was easily the best I’ve ever made. The additional step of heating the butter and sugar didn’t require much extra time or effort and it was completely worth it.
So if you’re looking to make something sweet for your sweetie this month, these brownies will hit the spot.
What you’ll need:
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder (I used half a packet of Starbucks Via instant coffee, but you could also skip this)
- 1 tablespoon vanilla extract
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups 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, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 30 minutes, until a cake tester or toothpick 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.