Apr 4, 2011

Fudgey Brownies

I'm going to make a very bold statement.  Are you ready?  Really? Here goes nothin'.

If I had to choose one dessert to eat forever it would be brownies.  Really. Truly. It would be!  I may have said this before but time has only confirmed my love for brownies.  I think it's the simplicity of them.  They come together very quickly, require only one bowl, no mixer, and really showcase chocolate.  They're chewy and sweet, portable and moist.  And don't ever frost them!  Don't do it!  Bleh.

I've tried many-a brownie recipes and although I have great love for brownies, I don't really think I've found a perfect brownie recipe.  They're all very good, super delicious - but I haven't found The One.  This King Arthur recipe is pretty close to perfect with its cakey and fudgey brownie end product but still I'm on the search.  It's not a bad search to be on. Brownie Taste Tester. What a job that would be. ;)

Fudgey Brownies

2 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 tsp. salt
1 tsp. baking powder
1 tbsp. vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet or bittersweet chocolate chips

1.  Preheat the oven to 350 degrees and lightly grease a 9x13-inch pan.
2.  Melt the butter over medium-low heat.  Remove from heat and add in the sugar; stir to combine.  Return pan to the heat just until butter and sugar mixture is hot but not bubbling.
3.  While the sugar mixture is heating for the second time, beat the eggs in a large bowl.  Mix in cocoa, salt, baking powder, and vanilla; stir until smooth with a wooden spoon.  Add in the hot sugar mixture.  Stir in the flour and chocolate chips.
4.  Spoon the batter into the prepared pan.  Bake for about 30 minutes until a tester comes out clean or with only a few crumbs attached.  Cool on rack before serving.

adapted from King Arthur


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