Fudge Brownies

kingarthurflour.com

Marge

4 large eggs

1 ¼ cups Double-Dutch Dark Cocoa or Dutch-process cocoa

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder

1 tablespoon vanilla extract

1 cup (2 sticks) unsalted butter

2 ¼ cups sugar

1 ½ cups King Arthur Unbleached All-Purpose Flour

2 cups chocolate chips

subheading: 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.

Want to make whole-grain brownies? Check out our recipe: Tasting is Believing Whole-Grain Brownies.

This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.

subheading: Big Batch Brownies: To make a half-sheet sized batch use the following measurements:

6 large eggs

2 cups cocoa

1 ½ teaspoons salt

1 ½ teaspoons baking powder

1 ½ teaspoons espresso powder

1 ½ tablespoons vanilla

1 ½ cups butter

3 cups sugar

2 ¼ cups King Arthur Unbleached All-Purpose Flour

3 cups chocolate chips

Directions at kingarthurflour.com

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