Best 3 King Arthur Flour The Best Fudge Brownie Ever Recipes

Calling all chocolate lovers! Have you been searching for the perfect recipe for a decadent and indulgent fudge brownie? Look no further! This article will provide detailed instructions and tips to help you create the ultimate fudge brownie, using the highly acclaimed recipe from King Arthur Flour. Get ready to satisfy your cravings with a rich, fudgy, and incredibly delicious brownie experience that will leave you and your loved ones wanting more.

Let's cook with our recipes!

KING ARTHUR FLOUR: THE BEST FUDGE BROWNIE EVER

King Arthur Flour: the Best Fudge Brownie Ever image

I was about to toss the empty flour bag when the word "brownie" jumped out at me. Yeah, I know "who needs ANOTHER brownie recipe?"...those of us who have a cookbook devoted exclusively to chocolate or brownies, that's who! =D

Provided by dmac085

Categories Bar Cookie

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter
2 1/4 cups sugar
1 1/4 cups Dutch-processed cocoa powder
1/2 teaspoon salt (1 tsp if using unsalted butter)
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups king arther unbleached all-purpose flour
2 cups chocolate chips
1/2-3/4 cup chopped pecans (or favorite) (optional)

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.

FUDGE BROWNIES - KING ARTHUR FLOUR RECIPE - (3.7/5)

Fudge Brownies - King Arthur Flour Recipe - (3.7/5) image

Provided by Moxey2009

Number Of Ingredients 10

Ingredients

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

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.

KING ARTHUR FLOUR'S BEST FUDGE BROWNIES

King Arthur Flour's Best Fudge Brownies image

This recipe was featured in an email from the www.kingarthurflour.com website: "Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds. " Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked. Tips from our bakers: When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.

Provided by senseicheryl

Categories Dessert

Time 40m

Yield 24 2 inch brownies, 24 serving(s)

Number Of Ingredients 10

Ingredients

1 cup unsalted butter, 2 sticks
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chocolate chips

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.

Tips:

Use high-quality chocolate for the best flavor. A combination of semisweet and bittersweet chocolate is recommended.
Don't overmix the batter. Overmixing can result in a tough brownie.
Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the brownies cool completely before cutting and serving. This will help them to set and hold their shape.
For a fudgier brownie, use more butter and sugar. For a cakier brownie, use less butter and sugar.
Add nuts, chocolate chips, or other mix-ins to your liking.
Brownies can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

This recipe for the Best Fudge Brownie Ever is a delicious and decadent treat that is perfect for any occasion. With its rich chocolate flavor and fudgy texture, this brownie is sure to be a hit with everyone who tries it. Whether you are a beginner baker or a seasoned pro, this recipe is easy to follow and will produce delicious results. So next time you are craving something sweet, give this recipe a try and see for yourself why it is the best fudge brownie ever.