Wednesday, February 9, 2011

Best Brownie Recipe #2

It's time for the second contestant in Donna's Best Brownie Recipe quest.  Last week I made the first brownie contender, the Intense Chocolate Brownie

Today's brownie is the Best Fudge Brownie Ever from the excellent bakers at King Arthur Flour.  I found this brownie recipe is printed on the King Arthur Unbleached All-Purpose Flour sack.  I was unable to find this same recipe on the King Arthur Flour site, so you'll find the printable recipe link to my archives at the bottom of today's post.

As I make each of the contestant brownie recipes I am using ingredients readily available at my local grocery stores.  I am not using any special order chocolates or anything I think might be hard for any of you, my friends, to find.  After all, my quest is to find a favorite brownie recipe and that means I need to be able to make it any time I want.  We all know that ingredients are a factor in the end result, so I'm being consistent with the ingredients I use in making each of the contender brownies. 

Let's make contestant #2.

The Best Fudge Brownie Ever
From the Bakers at King Arthur Flour

Best Fudge Brownie Ever Ingredients

  • 1 cup butter
  • 2 ¼ cups sugar
  • 1 ¼ cups Dutch-process cocoa
  • ½ tsp salt (1 tsp if using unsalted butter)
  • 1 tsp baking powder
  • 1 T vanilla
  • 4 large eggs
  • 1½ cups King Arthur all-purpose flour
  • 2 cups (12 oz) chocolate chips


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.

In a medium microwave safe bowl, melt the butter, then add the sugar and stir to combine. 

Add Sugar to Melted Butter

Return the mixture to the microwave and heat briefly (1 ½ minutes), just till it is hot, but not bubbling.  It will become shiny looking while you stir it.   The recipe says that heating the butter and sugar a second time will dissolve more sugar and create a shiny top crust on your brownies.  I LOVE a shiny top crust! 
Transfer the mixture to a mixing bowl.

Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating until smooth. 

Add 4 Eggs to the Chocolate Mixture

Then add the flour and chocolate chips beating until well combined. 

Mix Dry Ingredients Onto Chocolate Mixture

Spoon the batter into the prepared pan.

Brownies Ready for the Oven

Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out 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 table knife; this helps prevent the brownies from sinking in the center as they cool.  Cool completely before cutting.

Notice the Lovely Shiny, Crunchy Crust

The result?  This King Arthur brownie is fudgy, chocolaty and moist.  I really like the crisp, shiny top created by twice heating the sugar and butter mixture.  This is a definite contender for my favorite brownie recipe.  One more to go....from Baked.  Stay tuned.

Click the link for the Best Fudge Brownie Ever printable recipe or check the King Arthur all-purpose flour package.


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