Ingredients

For the Brownies

• 4 large eggs
• 1 1/4 cups (106g) Dutch-process cocoa
• 1 teaspoon table salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder, optional for enhanced flavor
• 1 tablespoon King Arthur Pure Vanilla Extract
• 16 tablespoons (227g) unsalted butter
• 2 1/4 cups (447g) granulated sugar
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 2 cups (340g) chocolate chips

How to Make a Fudge Brownies

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. If you plan to turn the whole sheet of Fudge Brownies out of the pan at once, grease the pan, line it with parchment, and grease the parchment.


2. Crack the eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step).


3. 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. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.


4. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.