King Arthur Flours Best Fudge Brownies Recipes

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x13 pan.
• In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, 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 will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
• Transfer the mix to a mixing bowl.
• Stir in the cocoa, salt, baking powder, and vanilla.
• Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
• Spoon the batter into the prepared pan.
• Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
• The brownies should feel set both around the edges and in the center.
• Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool.
• Cool completely before cutting and serving.

Steps:

• 1) Preheat the oven to 350F. Lightly grease a 9" x 13" pan 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 (about 110F to 120F), 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) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. 4) Add the hot butter/sugar mixture, stirring until smooth. 5) Add the flour and chips, 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. 6) Spoon the batter into a lightly greased 9" x 13" pan. 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.

Steps:

• 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, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
• Add the hot butter/sugar mixture, stirring until smooth.
• Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
• 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.

Steps:

• In a medium sized microwave safe bowl, melt butter, then add sugar and stir to combine. Return mixture to microwave and microwave briefly, just until hot but not bubbling. This will give the brownies a shiney top crust.
• Stir in the cocoa, salt, baking powder, and vanilla.
• Whisk in eggs, stirring until smooth.
• Add the flour, chips, espresso powder, and nuts and stir until smooth.
• Spoon into a lightly greased 9 x 13 pan.
• Bake at 350° F for 25-30 minutes.

Steps:

• Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
• Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. You can do this while you're melting your butter (next step).
• 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. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
• Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
• Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
• 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.

Steps:

• 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, 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, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
• 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.