These are definitely for the hard core chocolate lover in your family. I've seen this recipe for years on the back of the King Arthur Unbleached All-Purpose Flour bag and finally decided to try them on Sunday. Every recipe I've tried from King Arthur has been superb-- they've got baking LOCKED DOWN over there. These are rich, super moist and chewy. Just what you want from a brownie. And I think this goes w/o saying, that a glass of milk or scoop of vanilla would round these out perfectly. Enjoy!
Recipe (yield 2 dozen brownies):
1 cup butter (2 sticks)
2 1/4 cups sugar
1 1/4 cup Dutch-process cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups unbleached all-purpose flour (I highly recommend King Arthur brand)
2 cups chocolate chips (I used milk chocolate)
Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.
In a microwave-safe bowl, or saucepan set over low heat, melt butter, then add the sugar and stir to combine. You want the mixture to get hot, but not bubble. It'll become shiny looking as you stir it. Heating the butter and sugar will help dissolve more of the sugar, resulting in 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. Add the flour and chocolate chips, beating till well combined. Pour the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a knife or toothpick inserted in center comes out clean (a few clinging crumbs is fine). The brownies should feel set both on the edges , and in the center. Remove from the oven and allow to cool for 5 minutes. Loosen the edges all the way around with a table knife. This'll prevent the brownies from sinking in the center as they cool. Allow to cool for a few more minutes before cutting and serving.
image by Briana