King Arthur Flour Brownies...An Awesome Recipe! Have you ever had brownies that are about 1 inch thick and are chewy, fudgy, chocolatey, and a bit cake-like with a nice shiny, crackly top all at the same time? Well, I recently made a BIG batch of brownies...a 13x9 pan! The whole batch had about 2 cups of sugar and 2 cups of butter! You know they had to be good:).
My husband has been asking me to make him some brownies...I haven't made brownies for a while now. And whenever I do make brownies, I most always make my World's Chocolatiest Brownies...because my husband thinks they are simply the best. But you see, I have been wanting to make King Arthur Flour's fudgy brownie... a brownie that is KAF guaranteed(meaning they will come out as described). They looked so ... well, like brownies should look,...fudgy with a shiny, crackly crust. I HAD to make them, even if the recipe had well over 2 cups of sugar and 2 sticks of butter. I told myself that it was o.k.... since the recipe did make a BIG pan. I guess I could have halved the recipe. But I didn't. And decided to make the whole batch. I guess I wanted to see what they were like, if it would be a great recipe to have on hand when I need to make a big batch.
I know you can freeze brownies, so I wasn't worried about the big batch the recipe yielded....and my husband wouldn't mind:). It would be a special treat to have a small bite with coffee every once in a while. I mean brownies and coffee...that's a pretty good combination.
For this post, I also wanted to show you how to turn regular brownies into elegant desserts. I was inspired by King Arthur's brownie bites post... so, I guess that is part of the reason why I decided to make the whole batch. Well, with just a few simple decorations, you can turn the brownies into something extra special. Use a raspberry, caramel, chocolate sauce or some sweetened whipped cream to decorate. Make some chocolate curls using a vegetable peeler. I love to make them into mini brownies as well.
These brownies would be extra cute for tea parties. Just cut them in round bite-size pieces and decorate as desired. I love to add various flavorings to my brownies....orange peel/extract has got to be one of my favorites. But I also like to add other flavorings, such as Irish Cream, rum, raspberry and mint.
These brownies delivered....they were incredibly good! If you like chocolate, you will probably like these brownies. Oh, if you like nuts, feel free to substitute some of the chocolate chips with some nuts. Hope you enjoy...
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( I used Hershey's DARK)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract*
1 1/2 cups unbleached All-Purpose Flour
2 cups chocolate chips
* I used orange zest
Directions:
- Preheat the oven to 350°F.
1. 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 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.
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. I used parchment paper on the bottom.
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. Mine did excellent at the 30 minute mark, even though the toothpick still had some moist crumbs/filling. It continues to cook as it cools. 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.
You can cut them traditionally in big squares or opt to cut them mini and place them in mini muffin liners.
OR...
Make elegant desserts by cutting them in round shapes using a biscuit cutter. Decorate as desired....with whipped cream,shaved chocolate curls(using a vegetable peeler), raspberry sauce, ice cream and caramel sauce...or whatever you prefer, like chocolate covered espresso beans.
FAQs
The brownies are made with unsweetened chocolate, which is also known as baking, plain or bitter chocolate. It is chocolate in its rawest form and this means that unsweetened chocolate is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cacao fat).
What makes brownies fudgy instead of cakey? ›
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.
What can I add to brownies to make them better? ›
Stir in semisweet chocolate chips, white chocolate chips, dark chocolate chunks, and shards off the block for a chocolate brownie that's even more chocolaty. If you have leftover holiday treats, crumble in candy bars, peppermints, chopped candied ginger, or crushed cookies.
How do you doctor up brownie mix? ›
Vanilla extract – Pure vanilla extract adds rich flavor to brownies. Eggs – Most brownie mixes call for one whole egg. Adding one large egg plus an extra egg yolk gives brownies an ultra fudgy texture. Chocolate Chips – Even if your brownie mix contains chocolate, plan to add chocolate chips.
Why are they called blonde brownies? ›
The name 'blondies' comes from their light color, which contrasts with the dark color of traditional brownies.
Why is brownies changing their name? ›
Canada Girl Guides renamed Brownies, new name Embers meant to be more inclusive The new name, Embers, was approved overwhelmingly by members and is meant to be more inclusive. Past and present Girl Guides said the old name caused harm and even prevented or delayed their joining.
Should I use butter or oil for brownies? ›
Note that while some brownie recipes do call for melted butter instead of oil, the butter can aerate the batter, altering the texture of the brownies and making them cakey rather than fudgy. So, while you can substitute butter for oil and vice versa, remember that it might alter the texture.
What is the number one brownie mix? ›
Best Overall Brownie Mix: Ghirardelli Double Chocolate Premium Brownie Mix. When you want a delicious brownie for a baking emergency—or just to treat yourself—look no further than a box of Ghirardelli Double Chocolate Brownies.
What are the three types of brownies? ›
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
What does adding an extra egg to brownie mix do? ›
If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.
Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.
How to elevate your brownies? ›
Fruits and nuts are great for introducing more flavor and texture to your brownies. When it comes to nuts, you can reach for whatever you have in your pantry—salted, candied, or otherwise. “When I make brownies or blondies, I like to add toasted nuts for extra crunch and flavor,” says culinary editor Genevieve Yam.
Do you beat eggs before adding to brownie mix? ›
The butter and chocolate are melted and then the eggs, sugar and vanilla are added. The eggs and sugar should be beaten just enough to break up the eggs and slightly dissolve the sugar.
Can I add more flour to brownie mix? ›
If you think about the main characteristic that stands out in a cake, it is probably its fluffy texture. Therefore, to get this extra volume, you want to have more little flour granules in your batter, all swelling together.
How to make box brownie mix more cake like? ›
Add an extra egg to your brownie batter to make more cake-like brownies. There are directions on the back of the box. You can also make brownies from a cake mix with our Loaded Chocolate Cake Mix Brownies recipe.
What did Katherine Hepburn like to eat? ›
Red meat, big salads, tea, butterscotch pudding, ice cream, meatloaf, homemade cookies… those were some of Katharine Hepburn's most favorite foods.
How long to bake Katharine Hepburn brownies? ›
Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares.
What is the movie brownies about? ›
After enduring heartbreak, a woman with a passion for baking brownies must choose between seeing someone new or getting back with her scheming ex.
What are brownies in folklore? ›
brownie, in English and Scottish folklore, a small, industrious fairy or hobgoblin believed to inhabit houses and barns. Rarely seen, he was often heard at night, cleaning and doing housework; he also sometimes mischievously disarranged rooms.
