In an ideal world I would make everything we eat from scratch (excluding the basics: eggs, milk, flour, etc.). I am getting better in this department and have added biscuits, tortillas and pizza (along with some other things) to my made-from-scratch repertoire. And my most recent venture has also allowed me to add brownies to my homemade list.
I discovered this recipe from the back of a flour bag. Each time I would get out the flour I would see the recipe and think to myself, “I should try this sometime.” Well, that ‘sometime’ came the other day. We had company over for dinner, and I figured this would be a great opportunity to use them as guinea pigs for this recipe. Thankfully, all went well and the brownies were awesome.
The Best Fudge Brownies Ever
directly from a King Arthur Flour bag
1 cup (8 oz) butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa
1/2 teaspoon salt*
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups (6 1/4 oz) AP flour
2 cups (12 oz bag) chocolate chips
*increase the salt to 1 teaspoon if you use unsalted butter
Preheat the oven 350 degrees. Lightly grease a 9×13 inch pan.
In a medium-sized microwave-safe bowl or in a saucepan set over low heat, melt butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it’ll 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. Transfer the mixture to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating till well combined. Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges, and the center. Remove them from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving. Yield: 2 dozen brownies.
For more made-from-scratch recipes made from simple, flavorful ingredients, check out Sarah at Postmodern Feeding. She’s a food role model, friend, and talented writer.
One last tip: When cutting brownies, use a plastic serrated knife. It cuts the brownies without ripping them.