Fudgy Brownies

I believe that I have found my "go to" brownie recipe.  This fabulous brownie recipe from King Arthur Flour (big surprise, right?) is incredible.  Unbelievable.  So fudgy, so moist, so chocolatey and tender and delicious.  Look at that shiny top!  Amazing.  And?  They are easy and made with cocoa powder.  I tend to shy away from brownies that use melted chocolate in the batter, as I prefer the ease of cocoa powder.  No melting, possible seizing, etc.  These definitely fit the bill.  You can easily double this recipe (13x9 pan) for more fudgy deliciousness.  Additionally, there is something about a brownie with a bit of vanilla frosting that really appeals to me...try topping these brownies with a thin layer of your favorite vanilla frosting for a really decadent treat.


Fudgy Brownies


1/2 cup (1 stick) butter
1 1/8 (1/8 cup+2 Tablespoons) cup sugar
2 eggs
1/2 cup + 2 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
3/4 cups flour
1 cups (6 ounces) chocolate chips (use any kind you'd like)


Preheat the oven to 350F.  Grease a 9 inch square pan, set aside.


In a saucepan over medium heat, melt the butter, then add the sugar.  Stir well and continue heating until the mixture is hot and shiny, but not bubbling.  In a separate bowl, beat the eggs, cocoa powder, salt, baking powder, and vanilla until smooth.  Add the butter/sugar mixture and beat until smooth.  Add the flour and the chocolate chips, and stir until combined and no streaks of flour remain.


Pour the batter into the prepared pan and bake for about 20 - 25 minutes, or until a toothpick inserted in the center comes out with wet crumbs.  Do not overbake, or the brownies will dry out.  Remove the brownies from the oven and let cool completely in the pan on a wire cooling rack before cutting.  Makes 9 to 12 brownies.


Enjoy!  -Cardamommy