Need a Chocolate Fix? How about the Best Brownies in the World?

Hi, I’m Hillary and I’m a chocoholic.  I require a near daily infusion of chocolate for normal productivity.  Sometimes, the chocolate requirement is met through a piece of candy (Dove Dark Promises anyone?) or cup of cocoa.  In cases of emergency, (and regular chocolate outages ?!?!) chocolate chips will do.

My all-time favorite chocolate fix is brownies.  This is what I request in lieu of a cake at my birthday.  I’ve tried many brownie recipes over the years and even mixes from a box.  My go-to recipe is so easy and simple, I don’t bother with anything else anymore.

I am not sure if I first came across it on the bag of King Arthur All-Purpose flour or on a recipe site crediting that bag of flour.  All that matters is that once I tried it, I stopped collecting brownie recipes.  Oh sure, I may see a brownie recipe that has something added to it – I may make it, but use this recipe in place of what is called for (brownie bottom cheesecake – yes, please!).  I never frost these brownies, but have added sprinkles or m&m’s for color.  You can add nuts or chocolate chips to your liking.

Now that I’ve extolled the greatness of the recipe, I suppose I have to share it so you can enjoy the chocolate-y goodness, too.  This is my slightly tweaked version.  The original that I have printed in my recipe binder (with my notes added) comes from Food.com, King Arthur Flour: the Best Fudge Brownie Ever.  Print my version of the Best Fudge Brownies Ever.

Ingredients:

  • 1 cup butter
  • 1 1/2 cups sugar
  •  3/4 cups brown 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
  •  3/4 cups King Arthur unbleached all-purpose flour
  •  3/4 cups King Arthur whole wheat flour

Directions:
Preheat oven to 350 degrees.
Lightly grease a 9×13 pan.
In a medium saucepan, melt the butter on low heat, then add the sugars and stir to combine.  You can do this in a microwavable bowl (my 8 cup measuring cup/bowl was my favorite when I used a microwave) and mix the batter entirely in the same bowl or the pan — one dish easy!

  Return the mixture to the heat briefly, just until it’s hot but not bubbling. It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Stir in the cocoa, salt, baking powder, and vanilla.

 Add the eggs, beating till smooth.

7 Add both flours; beat until combined.

Spoon the batter into the prepared pan.

 Bake for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.

10 The brownies should feel set both around the edges and in the center.

 11 Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help prevent the brownies from sinking in the center as they cool.

12 Cool completely before cutting and serving (or at least enough to not get burned 😉 ). 

I hope you enjoy these brownies as much as I do! Other Crew members are sharing recipes as part of the Blog Cruise. Tuesday morning, check the post to see the other recipes shared. I’ll be looking for the chocolate ones!  I’ve also linked up to Home to 4 Kiddos’ Try a New Recipe Tuesday.

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