Fudge Brownies King Arthur Flour Recipe 38

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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

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.

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

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.

WICKED EASY FUDGE BROWNIES



Wicked Easy Fudge Brownies image

Make and share this Wicked Easy Fudge Brownies recipe from Food.com.

Provided by knitaholic

Categories     Bar Cookie

Time 40m

Yield 2 dozen

Number Of Ingredients 9

1 cup all-purpose flour
2 cups sugar
3/4 cup Dutch-processed cocoa powder (or 1/2 cup black cocoa plus 1/4 cup Dutch-process)
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Put all ingredients into a large bowl in the order they're given. Stir, then beat mixture until smooth.
  • Spoon the batter into a lightly greased 9x13 baking pan. Bake the brownies in a preheated 375 degree oven for 25-30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
  • Cool completely before cutting.

Nutrition Facts : Calories 1842.5, Fat 85.5, SaturatedFat 37.7, Cholesterol 401, Sodium 858.2, Carbohydrate 267.6, Fiber 12.4, Sugar 201.2, Protein 22.7

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

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 FLOURLESS FUDGE COOKIES



King Arthur Flourless Fudge Cookies image

Recieved this from KA Flour and decided to add them to my Holiday Cookie tray as in this house we are major chocolate fans. The description is what made me want to make them. "Chewy, rich chocolate cookies with no added fat and no gluten. They get texture from the egg whites and flavor from cocoa powder (which represents the only fat in the recipe) Plus easy to make, just stir together scoop and bake for 8 minutes. I did add about a cup of cappacino chips and chopped walnuts to mine which did take away from no added fat but it was sure good. The yield depends on the size of your cookies

Provided by Bonnie G 2

Categories     Drop Cookies

Time 18m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 6

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup Dutch-processed cocoa powder
3 egg whites, large
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350.
  • Lightly grease 2 baking sheets.
  • Stir together all of the ingredients till smooth.
  • Scrape bottom and sided of bowl, stir gain till smooth.
  • Drop soft, batter-like dough onto the prepared baking sheets in 1 1/2 inch circles; a tablespoon cookie scoop works well here.
  • Bake cookies for 8 minutes; they should spred, become somewhat shiny, nd develop fintly crackly tops.
  • Remoe cookies from oen and allow to cool riht on the pin.

THE BEST EVER FUDGE BROWNIES



The BEST EVER Fudge Brownies image

These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!

Provided by Tracy Graves

Categories     Bar Cookie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine
1 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • In a medium saucepan, melt butter or margarine on low heat.
  • Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
  • Add in flour, cocoa, baking powder and salt.
  • Stir in chips and nuts if desired.
  • Bake at 350 for approx 25-30 minutes, depending on your oven.
  • Do not over-bake.

FUDGE BROWNIES I



Fudge Brownies I image

This is a great recipe for chocolate brownies with nuts!

Provided by k. anderson

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
4 eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
  • In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
  • Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 102.7 mg, Fat 34.7 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 14.5 g, Sodium 232.1 mg, Sugar 34.1 g

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