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cooking // baking

sm00bs in family_recipes

The Best Fudge Brownies Ever

This recipe comes to you from our generous friends at King Arthur Flour. This recipe is on the back of the red bag of Unbleached All-Purpose Flour and is not the same as the recipe they have on the website. They do not kid when they say The Best. These really are the best fudge brownies you'll ever try. Of course, the trick is locating the Dutch process cocoa (absolutely NOT the same as regular cocoa powder). I know I can find it locally without too much trouble. I buy Droste Cocoa. If you can't find it locally, do a search online and you should be able to order it from Amazon at the very least. There are a few other brands that make Dutch process cocoa powder. I buy the Droste because it's what my local market carries.

1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch process cocoa
1/2 tsp salt *
1 tsp baking powder
1 Tbs vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
2 cups chocolate chips

* Increase salt to 1 tsp if using unsalted butter

Preheat oven to 350°F. Lightly grease 9x13 inch pan. Melt butter in a medium saucepan over low heat. Add sugar and stir to combine. Continue to heat for a short period to help melt a little of the sugar, which will help yield a shiny top crust on the brownies. Transfer sugar and butter to a mixing bowl. Stir in cocoa, salt, baking powder, and vanilla. Add eggs, beating till smooth. Add flour and chips, mixing until just combined. Pour mixture into prepared pan. Bake 28 to 30 minutes or until a cake tester inserted into the center comes out dry (may have a few crumbs clinging to it). The brownies should feel set both on the edges and in the center. Remove from the oven and after 5 minutes of cooling, loosen the edges with a table knife. This helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving. Yield: 2 dozen brownies.


Notes: All of the tips within the recipe are from KAF. I did heat my sugar with the butter (my brownies came out beautifully) but I did not bother with the table knife around the edges. I don't remember how high these rose the first time I made them, but this last time, they poofed quite a bit so I didn't bother. The first time I made these, I put peppermint patties in the middle (24 total) and then added crushed peppermint to the top. This was part of my Christmas baking spree (I have other recipes that need to be posted from that as well).

Be sure not to over mix the batter once the flour is added. I don't even use a beater for this recipe.

One of the secrets of excellent baking is to use high quality ingredients. Use real vanilla extract and real butter. I used Ghirardelli semi-sweet chips for this.

I recently made brownies for work using Baker's chocolate and the recipe on the Baker's box (I think that's on the unsweetened box, but not sure). Those brownies pale in comparison. This recipe here is by far the best recipe I have ever found for brownies. Everyone loves the peppermint variation, too. I wonder what else I could put in the middle of these...
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Comments

Wow, that sounds incredibly good!! I really want to try them now!
I really love the stuff you have put here.