I’m always after a tasty, simple brownie recipe.  There are some yummy, elaborate recipes out there but I needed something that I could whip up in a matter of a few minutes and a recipe I could pass on to friends and family so they would try it too rather than going to the trusty store bought kind 🙂

I found this recipe while going through King Arthur’s website and figured I’d give it a try. I’m so glad I did, these brownies will probably be my go to recipe when I want to whip up a quick batch up brownies. I didn’t follow the recipe completely but it didn’t take away from the fudge goodness. The only thing that disappointed me was that I didn’t have any vanilla ice cream on hand!

Fudge Brownies

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs
• 1 1/4 cups Dutch-process cocoa (I didn’t have any on hand so I used half regular cocoa and half dark chocolate 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

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Preheat oven to 350°F. Lightly grease the bottom of a 9″ x 13″ pan.  (Make sure you don’t grease the sides otherwise the brownies can’t “climb” up the sides.)

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt 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.

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 (I didn’t have any on hand but I do encourage using coffee/espresso to enhance chocolate!), and vanilla till smooth.

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

Add the flour and chocolate chips, again stirring until smooth. (I only added half of the chips and let those melt.I let the mixture cool for about 20 minutes and then added the other half so that the chips would remain intact inside the finished brownie)

Spoon the batter into a lightly greased pan.

Bake the brownies for about 30 minutes, or until a toothpick comes out with only a few moist crumbs on it. Cool on a rack before serving. To get nice, clean cut brownies you’ll need to let cool for 2 hours. Don’t worry they’ll still be nice and warm to eat though!

Source : King Arthur Flour, Fudge Brownies