FUDGY BROWNIES
"Many of us here at King Arthur decided that our perfect brownie should be fudgy, but not gooey, and rich enough to satisfy on its own. It should also be assertively flavored and able to stand up to hot fudge sauce and vanilla ice cream. Also, it needs to have a crisp top layer - as one of the kids said, "Just like ones from a box." The following recipe fills the bill."
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
2 cups (14 ounces) sugar
1 cup (4 ounces) unsweetened Dutch-process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 cup (4 ounces) chopped walnuts or pecans (optional)
1 cup (6 ounces) chocolate chips (optional)*
Preheat oven to 325 degrees F. Lightly grease a 13x9-inch baking pan.
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 degrees to 120 degrees 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.
Stir in the cocoa powder, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth; then add the flour and optional nuts and chips, again stirring until smooth. Spoon the batter into prepared pan.
Bake the brownies in a preheated 325 degree F oven for 29 to 32 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it. The edges of the brownies should be set, but the middle still soft. Remove the brownies from the oven, and cool them completely before cutting and serving.
*Chocolate chips will provide tiny molten pockets of chocolate within the greater brownie landscape. Add them if your desire for fudginess knows no bounds.
Makes Two dozen 2-inch brownies
Source: The King Arthur Flour Cookie Companion by King Arthur Flour
"Many of us here at King Arthur decided that our perfect brownie should be fudgy, but not gooey, and rich enough to satisfy on its own. It should also be assertively flavored and able to stand up to hot fudge sauce and vanilla ice cream. Also, it needs to have a crisp top layer - as one of the kids said, "Just like ones from a box." The following recipe fills the bill."
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
2 cups (14 ounces) sugar
1 cup (4 ounces) unsweetened Dutch-process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 cup (4 ounces) chopped walnuts or pecans (optional)
1 cup (6 ounces) chocolate chips (optional)*
Preheat oven to 325 degrees F. Lightly grease a 13x9-inch baking pan.
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 degrees to 120 degrees 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.
Stir in the cocoa powder, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth; then add the flour and optional nuts and chips, again stirring until smooth. Spoon the batter into prepared pan.
Bake the brownies in a preheated 325 degree F oven for 29 to 32 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it. The edges of the brownies should be set, but the middle still soft. Remove the brownies from the oven, and cool them completely before cutting and serving.
*Chocolate chips will provide tiny molten pockets of chocolate within the greater brownie landscape. Add them if your desire for fudginess knows no bounds.
Makes Two dozen 2-inch brownies
Source: The King Arthur Flour Cookie Companion by King Arthur Flour
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