King Arthur Flour Fudge Brownies

Happy Memorial Day! My day is coming to an end, but it was the first unofficial day of summer and if your future plans include attending outdoor parties like a BBQ or a picnic then I’m sure this sweet treat will be perfect to share at your gatherings.

Brownies are one of my all time favorite baked goods. In fact, I’m pretty much known for brownies because I always make them! This started a few years back and was exceptionally handy for when unexpected company was coming over. Sure most of the time it was the boxed kind, but I still made a mean brownie from the prepared mix to get some praise and recognition. More recently I’ve been attempting to bake some brownies from scratch and so far this recipe has been my go-to one. They’re rich, fudgy and oh so good. Enjoy!

xoxo
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Ingredients:
2 sticks unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process (or dark) cocoa
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon espresso powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all purpose flour
2 cups chocolate chips

Directions:
1. Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.

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, 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. Transfer the sugar mixture to a medium-sized mixing bowl, if you’ve heated it in a saucepan. Stir in the cocoa, baking powder, salt, espresso powder, and vanilla.

4. Whisk in the eggs, stirring until smooth.

5. Add the flour and chocolate chips. Stir until smooth. (Note: When adding the chocolate chips, the batter may still be warm. If you do not want the chocolate chips to melt while baking, let the batter cool to room temperature first.)

6. Spoon the batter into prepared pans.

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.

(recipe source from Two Peas and Their Pod via King Arthur Flour)