Last week we had DirecTv installed. We had it before we moved to New Jersey, but decided to cancel it for a variety of reasons. However, in our area we get ZERO channels via regular or amplified antenna, so we decided to get tv service again. Alex and I went through our complimentary (but temporary) premium channels, recording new movies that we want to see again or that we didn’t get a chance to see in theaters. I knew we’d want a few movie nights, so I immediately wanted brownies to go with them.
Within the past few months I bookmarked the King Arthur Flour Fudge Brownies recipe, and I knew that was what I needed to make. I’ve been dissatisfied recently with my go-to recipe, Hershey’s Best Brownies. It’s not the recipe’s fault. I’ve changed, and it just doesn’t suit my needs any longer. I like them a little better when I add M&Ms or chocolate chips to them, but really, I just need a new go-to brownie recipe. This one is it.
- 4 eggs
- 1¼ cup cocoa powder
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 teaspoon vanilla
- 2 sticks butter (1 cup)
- 2¼ cup sugar
- 1½ cup flour
- 2 cups chocolate chips (I recommend using chilled chocolate chips so they don't all melt)
- Combine eggs, cocoa powder, salt, baking powder, espresso powder, and vanilla in a bowl. Mix using an electric mixer (or stand mixer) on low-to-medium speed to combine, beating until the mixture is wet, smooth, and batter-like.
- Meanwhile, melt butter with sugar in the microwave or on the stove. In the microwave, heat on high for 1 minute or until the butter melts. Stir to combine, then microwave for another 2-3 minutes, stopping it if it starts to bubble. Stir to help dissolve the sugar. On the stove, heat and stir until the sugar dissolves.
- Stir the butter-sugar mixture into the egg-cocoa mixture until smooth. Add flour and chocolate chips and stir until batter is smooth. (Room temperature chocolate chips will melt and help the brownies stay fudgy. Cold chocolate chips will partially melt so the brownies will be fudgy, but you'll also have chocolate chips in them. Cool the batter for 20 minutes before adding chocolate chips if you don't want them to melt at all.)
- Scrape batter into a greased 9x13 inch pan. Bake for about 30 minutes at 350F. A toothpick inserted into the brownies comes out with moist crumbs, but not batter. (If you hit a chocolate chip, test a different area.) I baked my glass pan for 36 minutes. Wait as long as you can before cutting and eating warm brownies. An hour is usually all I last.
These brownies were amazing. They were definitely moist and fudgy. I think the melted chocolate chips helped keep them that way. The brownies were thick and dense, rich and very chocolatey. They were similar to the Hershey’s Best Brownies that we usually make, but I thought they were better, given the higher cocoa content and the chocolate chips. You can cut out the espresso powder if you want, but if you have it (or instant coffee, even), it definitely enhances the chocolate flavor. (I could tell that it was there, but I knew what to taste for. Alex doesn’t like coffee but didn’t notice it or didn’t mind it.) I’m really glad I mixed in cold chocolate chips. They only partially melted in the hot batter, so I still had chocolate chips in your brownies.
One thing I really like about this recipe: since you beat the eggs with the cocoa, you don’t have to worry about melted butter cooking your eggs when you combine the batter. This recipe takes a little longer to make than the Hershey’s Best and messes up more dishes. The end result is definitely worth it, though. I may not make a different brownie recipe for a long time.