Fudge Brownies

February 23, 2009 by andrea | Filed under Baking, Chocolate, Cookies & Bars, Dessert, Recipes.

Brownies are comfort food, plain and simple. Who can pass up a plate full of freshly baked homemade brownies and not have at least one? Good grief, that’s crazy talk!

These brownies are easy to make but the directions are a little different than other brownie recipes. In Step 3, I made the mistake of using a whisk to mix the eggs with the cocoa, vanilla, etc. Because there wasn’t enough moisture from the eggs, it all clumped up and stuck to the whisk. Definitely use a wooden spoon for this step. The rest was straight forward…just stir everything together and spoon the batter into the prepared pan. The recipe calls for Dutch-process cocoa, a mellower and less acidic cocoa that is used in batters with baking powder and/or eggs. A fairly common brand to find in the grocery store is Hershey’s Special Dark Cocoa. Another option is to mail order Dutch-process cocoa through kingarthurflour.com.

Fudge Brownies
-recipe from kingarthurflour.com.

Fudgy, cakey, fudgy, cakey… can’t make up your mind? If you’re looking for a brownie that’s right in between those two styles, you’ve found it. These brownies combine a fudge brownie’s ultra-moist texture with a subtle cake-like rise, for the best of both worlds. Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4″ to 1″ tall when cut. They’ll be ultra-moist without crossing the line into gooey/underbaked.

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, optional
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. 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. Yield: Two dozen 2″ brownies.

Tips from King Arthur bakers:
When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares.

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