the great brownie experiment continues

king arthur brownies.JPG

After I made that last batch of brownies I began thinking I should experiment with different kinds of brownie recipes, just to see how different they are. I ran across a recipe for The Best Fudge Brownies Ever on the back of a sack of King Arthur flour, so I thought I’d give them a shot. They are really different from the supernatural brownies. Whereas the supernatural brownies used melted bittersweet chocolate, brown sugar, and very little flour, the King Arthur ones used cocoa and more flour (big surprise).
They were quite easy to make, and boy, they are black as midnight! I figured they would be fudgy and lovely. Well, they were a little cakier than I like. I really prefer a chewy, dense brownie. Still, they were quite flavorful, and they tasted even better the second day (the chocolate flavor was stronger and fuller). I will keep both this and the supernatural brownie recipe on hand! Further experimentation is on hiatus, since I sold our range on Craig’s List yesterday.
Read on for the recipe …


The (supposedly) Best Fudge Brownies Ever
–courtesy of the King Arthur flour sack
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1/2 tsp salt (or 1 tsp if you use unsalted butter)
1 tsp baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups unbleached all-purpose flour
2 cups chocolate chips
Preheat the oven to 350F. Lightly grease a 9×13 pan.
In a saucepan over low heat, melt the butter. Add the sugar and stir to combine. Keep the pan over heat until the mixture is hot but not bubbling. It should start looking shiny. This secondary heating supposedly creates a shiny top crust on the brownies. Transfer to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs and beat until smooth. Add the flour and the chips and mix until well combined. Transfer the mixture to the prepared pan.
Bake 28-30 minutes or until a toothpick inserted into the center comes out dry. Remove from teh oven and set the pan on a cooling rack. After 5 minutes, take a table knife and run it along the edges of the pan. This is supposed to keep the brownie from sinking in the center. Cool completely then gorge yourself. These are particularly good with vanilla ice cream.

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13 Responses to the great brownie experiment continues

  1. megan says:

    cut me a piece and freeze it until sunday…boy, sashi is going to be loaded down with everything that I am requesting! Heeheeheehee!

  2. schmee says:

    i just made some creamcheese swirl brownies last night courtesy marthastewart.com. so neat to see you also made some. :)

  3. donna says:

    This is a great website for scientifially exploring how you want your brownies to be, and what is in the ingredients for making them that way
    http://www.baking911.com/cookies/brownies.htm

  4. sharon says:

    wow, that seems like a lot of cocoa! I’m not complaining though. As far as I’m concerned, there is no such thing as “too much chocolate”.

  5. Kit says:

    Have you tried the Good Eats brownies? I had a friend make some once and said that they were chocolate enough to give her and her mum a headache.

  6. gretchen says:

    You have got to try the Outrageous Brownies from the Barefoot Contessa. Hands down the most luscious, chocolately morsels I have ever had!

  7. gleek says:

    bu-bye range! you always made such tasty things :)

  8. Those, in fact, would kill me. Okay, maybe not kill, but I’d be sick after one bite…
    cocoa allergy. THAT kills me!

  9. Oh, those look wonderful!

  10. kathy weller says:

    DELICIOUS!!!!!!!!!

  11. gaile says:

    This recipe has made more than a few knitters really happy and caused them to make sounds that scared passersby
    http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/brownies3.html
    just because you always need another recipe…

  12. April says:

    The best brownie recipes (as well as chocolate chip cookie recipes) are Cook’s Illustrated/America’s Test Kitchen. Unbelievable. The brownies and triple chocolate chip cookies send me into a coma every time. I’ve recently begun experimenting with my brownies. The middle of the pan is my favorite part (no crusts, soft, chocolatey, barely done) so I’ve started giving them a good stir a few minutes before the timer goes off. Naturally, you can no longer eat them in squares BUT I am getting an all over middle-of-the-pan brownie clump the is soft and chewy. I don’t like over cooked brownies and this method cuts to the chase:)

  13. moirae says:

    Too bad the recipe is so cakey. I will however recommend their bakery up near Hanover, NH. One of their bakers made our wedding cake, a flourless chocolate concoction that waas hevenly!

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