\nAfter I made that last batch<\/a> 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).
\nThey 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.
\nRead on for the recipe …<\/p>\n
\nThe (supposedly) Best Fudge Brownies Ever
\n–courtesy of the King Arthur flour sack<\/i>
\n1 cup (2 sticks) butter
\n2 1\/4 cups sugar
\n1 1\/4 cups Dutch-process cocoa
\n1\/2 tsp salt (or 1 tsp if you use unsalted butter)
\n1 tsp baking powder
\n1 tablespoon vanilla extract
\n4 large eggs
\n1 1\/2 cups unbleached all-purpose flour
\n2 cups chocolate chips
\nPreheat the oven to 350F. Lightly grease a 9×13 pan.
\nIn 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.
\nStir 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.
\nBake 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading