The Best Fudge Brownies Ever
1 cup (8 ounces) butter 1 tablespoon vanilla extract
2 1/4 cups sugar 4 large eggs
1 1/4 cups Dutch-process cocoa 1 1/2 cups (6 1/4 ounces King
1/2 teaspoon salt* Arthur Unbleached All-Purpose Flour)
1 teaspoon baking powder 2 Cups (12-Ounce bag) chocolate chips**
- Increase the salt to 1 teaspoon if you use unsalted butter.
** I used 10 ounces of the chocolate chips.
Preheat the oven to 350 degrees. Lightly grease a 9 x 12 -inch 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 till it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating till well combined. Spoon the batter into the prepared pan (make sure the mixture is spread in the pan evenly).
Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges, and in the center. Remove them from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the centers as they cool. Cool completely before cutting and serving. Yield: 2 dozen brownies