King Arthur Flour Brownies

I got this recipe, which comes from the back of the King Arthur Flour bag, from Nic at Bakeologie. She graciously sent it to me after reading about my disappointment with the results from testing the Baked Brownie (which I am determined to re-do), so she recommended I try them.

You can also read about her results by clicking on the link above.

These were great – thick, fudgey, and full of pure chocolate flavor. And although they contain a bit of espresso powder, (albeit much less than the Outrageous Brownies), in this instance you really can’t detect it at all. It merely amplifies the chocolate flavor, but without you noticing that it’s there.

I would definitely make these again.

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Fudge Brownies – adapted from King Arthur Flour

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all purpose flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) 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°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.

3) Transfer the sugar mixture to a medium-sized mixing bowl, if you’ve heated it in a saucepan. Stir in the cocoa, baking powder, espresso powder, and vanilla.

4) Whisk in the eggs, stirring until smooth.

5) Add the flour and chips, again stirring until smooth.

6) Spoon the batter into a lightly greased 9″ x 13″ pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving

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4 thoughts on “King Arthur Flour Brownies

  1. I made these with Herhseys Special Dark Cocoa and Special Dark Chocolate Chips. (I didn’t have any espresso powder, so I left it out, but I definitely want to try them with it next time.) They were hands down the best brownies I’ve ever had– and I love brownies! Everyone raved over them. This is the only brownie recipe I’ll ever need.

  2. I, too, made these brownies with Hershey’s Special Dark Cocoa. I replaced the chocolate chips with walnuts, and added one less egg (I only had extra large). Because of this, the batter was really thick and fudgey and dense. It also was not too sweet, which my mom loved. Next time, I will add the extra egg and the chocolate chips for some added sweetness.

  3. I wish the ones I bake had become beautiful as that on the photo!
    For some reason, mine passed the 30 minutes I didn’t baked rightly! It frustrated me, I don’t even know what I’ve done wrong =/
    But I’ll keep trying for sure!

  4. Thanks for this recipe….I baked it two days ago for my fam…i chose this recipe actually because all I had was cocoa in the house – no chocolate, so i could make this recipe without going to the store…it was very very, good, very rich – very fudge like, and loved by everyone. Total weight gain in the house has exceeded five pounds sicne these brownies were made…:-)

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