The Best Fudge Brownies Ever. That’s the title of this recipe that I found tucked into my grandmother’s “Kitchen Klips” file of old recipes. So, yeah, that one went on my list of her recipes to make.
It did not disappoint. But then, even a bad brownie is a good one, amIright?
I’m not certain where this recipe came from, but it seems that Grandma may have clipped it from a bag of flour; since the recipe specifies King Arthur flour, I’ve a hunch that may be its origin.
In trying out this recipe last week, I made a half-batch [’cause two people have no business eating a full 9-by-13 pan of brownies]. The brownies were super: dark, studded with chocolate chips [yay!] and fudgy. One caveat: to achieve that perfectly fudgy consistency, you’ll want to underbake these slightly.
Best Fudge Brownies Ever? I’ll leave that for you to decide!
Best Fudge Brownies Ever
makes 24 brownies
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar (Note: I reduced to just 2 cups)
1 1/4 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
2 cups chocolate chips
Preheat oven to 350° and grease a 9-by-13-inch baking pan. In the microwave or in a small saucepan on low heat, melt the butter. Add sugar and stir to combine, then put the mixture back in the microwave or on the stove and heat it until the mixture is hot and shiny, but not bubbling. (The sugar should be partly, but not totally, dissolved.) Transfer the butter-sugar to a large mixing bowl. Add the cocoa, salt, baking powder and vanilla and stir to blend well. Add eggs one at a time, stirring vigorously to combine. Add flour and stir well until smooth, then stir in chocolate chips. Transfer batter to the prepared pan and smooth the top. Bake 25–30 minutes, until the brownies are set; a toothpick inserted into the center will have a few moist crumbs. Do not overbake. Let cool and cut into squares.
