Fudge Brownies King Arthur Flour Recipes

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KING ARTHUR FLOUR'S BEST FUDGE BROWNIES



King Arthur Flour's Best Fudge Brownies image

This recipe was featured in an email from the www.kingarthurflour.com website: "Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds. " Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked. Tips from our bakers: When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.

Provided by senseicheryl

Categories     Dessert

Time 40m

Yield 24 2 inch brownies, 24 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 350°F Lightly grease a 9" x 13" 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°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.
  • While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
  • Add the hot butter/sugar mixture, stirring until smooth.
  • Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
  • Spoon the batter into a lightly greased 9" x 13" pan.
  • 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.

KING ARTHUR FLOUR: THE BEST FUDGE BROWNIE EVER



King Arthur Flour: the Best Fudge Brownie Ever image

I was about to toss the empty flour bag when the word "brownie" jumped out at me. Yeah, I know "who needs ANOTHER brownie recipe?"...those of us who have a cookbook devoted exclusively to chocolate or brownies, that's who! =D

Provided by dmac085

Categories     Bar Cookie

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch-processed cocoa powder
1/2 teaspoon salt (1 tsp if using unsalted butter)
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups king arther unbleached all-purpose flour
2 cups chocolate chips
1/2-3/4 cup chopped pecans (or favorite) (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 9x13 pan.
  • In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
  • Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  • Transfer the mix to a mixing bowl.
  • Stir in the cocoa, salt, baking powder, and vanilla.
  • Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
  • Spoon the batter into the prepared pan.
  • Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
  • The brownies should feel set both around the edges and in the center.
  • Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool.
  • Cool completely before cutting and serving.

FUDGE BROWNIES - KING ARTHUR FLOUR RECIPE - (3.7/5)



Fudge Brownies - King Arthur Flour Recipe - (3.7/5) image

Provided by Moxey2009

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

Steps:

  • 1) Preheat the oven to 350F. 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 110F to 120F), 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) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. 4) Add the hot butter/sugar mixture, stirring until smooth. 5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips. 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.

WICKED EASY FUDGE BROWNIES



Wicked Easy Fudge Brownies image

Make and share this Wicked Easy Fudge Brownies recipe from Food.com.

Provided by knitaholic

Categories     Bar Cookie

Time 40m

Yield 2 dozen

Number Of Ingredients 9

1 cup all-purpose flour
2 cups sugar
3/4 cup Dutch-processed cocoa powder (or 1/2 cup black cocoa plus 1/4 cup Dutch-process)
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Put all ingredients into a large bowl in the order they're given. Stir, then beat mixture until smooth.
  • Spoon the batter into a lightly greased 9x13 baking pan. Bake the brownies in a preheated 375 degree oven for 25-30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
  • Cool completely before cutting.

Nutrition Facts : Calories 1842.5, Fat 85.5, SaturatedFat 37.7, Cholesterol 401, Sodium 858.2, Carbohydrate 267.6, Fiber 12.4, Sugar 201.2, Protein 22.7

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