As promised, here are the brownies I made during my Indian feast with my friend. This recipe originates from King Arthur’s website, but I spotted the recipe on Sing For Your Supper a few months ago. Since then, I have made these brownies many of times before. I have made them for my students and my colleagues as well. Everyone loves these fudgy brownies. Just like I do for cookies, I try not to fully cook these brownies to increase the fudge, creamy factor even more.
However, since in these photos, the brownies are cold, you can’t see how fudgy they are after being heated up a bit. They are still very good three days later. I usually half the recipe and bake them in an 8″ x 8″ square pan. I enjoy the process of mixing the melted butter with the sugar. It produces a beautiful, yellow, shiny, thick mixture and is done to yield a crackly top on the brownie.
If you’re out of chocolate chips or bars of chocolate and love fudgy brownies, these are the brownies for you. However, if you do have chocolate, you could always add the chunks or chips to the batter to make them even more intense. I used mini chocolate chips this time, and they melted into the brownie. However, I usually don’t add chocolate chips/chunks to the brownies, and they still taste rich and delectable. Enjoy!
1 cup (2 sticks) unsalted butter, melted
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa (I used regular cocoa this time around)
1 tsp salt (I used Kosher)
1 tsp baking powder
1 tsp espresso powder (optional, but recommended)
1 Tbsp vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips (optional)
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 (or stand mixer), and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips (optional), 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.
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.