Monday, July 16, 2012

Donna's Best Ever Fudge Brownies

My Fudge Brownies
Some of you might remember that I'm a brownie lover. There's a battle royale between brownies and chocolate chip cookies for the top spot on my favorites list.  While I'm very satisfied with my new favorite chocolate chip recipe, I'm still on the search for a favorite brownie recipe.  Over a year ago, I tested three well-known and revered brownie recipes to determine which was my favorite.  Truth be told, none has taken hold of my brownie loving heart.

A few days ago I decided to put my experimental hat on to see if I could turn one of the prior favorite brownie candidates from good to great (in my taste assessment).  I chose the King Arthur, Best Ever Fudge Brownie recipe for my tinkering.  I had enjoyed that recipe's flavor, but wanted one a tad more moist and without chunks of chocolate.

The first change I made to the recipe was to substitute half of the butter with vegetable oil.  I have found that butter makes a dry crumb in baked goods and thought that the addition of oil might develop a moister brownie.  I decided to substitute light brown sugar for some of the granulated sugar for greater depth of flavor.  Finally, to eliminate the chocolate chunks, but maintain the over-the-top chocolate flavor, I chopped the chocolate chips.

This recipe makes a large batch of brownies.  I cut my 13 x 9 inch pan of brownies into 24 substantial portions.  They were moist and tender with a crisp, shiny top.  That's just the way I like them.

Donna's Best Ever Fudge Brownies
Makes 24 brownies
Adapted from the Bakers at King Arthur Flour
  • 1/2 cup butter
    Brownie Ingredients
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 2/3 cup light brown sugar
  • 1 1/4 cups Dutch-process cocoa
  • 1/2 teaspoon salt, 1 teaspoon if using unsalted butter
  • 1 teaspoon baking powder
  • 1 Tablespoon vanilla
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 cups (12 oz. chocolate chips), chopped
Preheat oven to 350°F.  Lightly grease a 9 x13 inch pan.Line the pan with parchment paper overhanging the sides to aide in removal of the brownies. Use metal binder clips to hold the paper in place. Lightly grease the parchment paper.

Metal Binder Clips in the Kitchen

In a medium microwave safe bowl, melt the butter, then add the oil and sugar and stir to combine.Return the mixture to the microwave and heat briefly (1 ½ minutes), just till the mixture is hot, but not bubbling.It will become shiny looking while you stir it.Heating the butter and sugar a second time will dissolve more sugar and create a shiny top crust on your brownies.Transfer the mixture to a mixing bowl.
Heat the Sugar Twice

Stir in the cocoa, salt, baking powder, and vanilla.Add the eggs, beating until smooth; then add the flour and chocolate chips beating until well combined.Spoon the batter into the prepared pan.
Brownies Ready for the Oven

Bake the brownies for 35 minutes, until a cake tester inserted in the center comes out almost dry (with a few crumbs clinging).The brownies should feel set on the edges and in the center.After 5 minutes loosen the edges with a knife or small spatula to help prevent the brownies from sinking in the center as they cool.  Cool completely before cutting.

Yummy Fudge Brownies

Are you in search of a perfect brownie recipe like me?  I know that my favorite brownie won't necessarily be your favorite brownie.  Give these brownies a try and let me know what you think.  I'll need to make these a few more times before they earn the "Favorite Brownie" crown, but they are contenders.  Get the printable Donna's Best Ever Fudge Brownie recipe by clicking the link.



  1. Donna...I couldn't read this post. Not one word. Do you want to know why? Because I am transfixed on the first picture of these brownies. I am actually drooling a little bit! Now I will go back and read the post and save the recipe. I thank you in advance for the extra 5 pounds. :)

    1. I know what you mean. Brownies have the same effect on me!


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