I have identified these brownies as the beginning of my downfall this holiday season. I usually have considerable willpower, but with the way I acted around these brownies, I was surprised not to find “kryptonite” in the ingredient list.

The photo shoot for these brownies started with sixteen … and ended with … less than sixteen.

Well, more than four, but less than sixteen.

In the fudgy vs. cakey brownie battle, I side with the fudgy crew. These brownies are thick and fudgy, with a dense texture that I believe is referred to in culinary terms as “perfect.”

I have been using King Arthur flour almost exclusively for a few years (I also love their catalog, full of specialty baking items, so fun to peruse). But I had not explored the recipes available on the King Arthur website until I clicked through an email I received from them. I will be visiting that site often – tons of good stuff there!

I learned something really important, in the brownie realm, from this recipe. You know how sometimes when you make brownies, they have a crackly flaky top layer, and sometimes they don’t? Turns out that layer results from heating the butter and sugar together before mixing them in to the remaining ingredients. I had never paid attention, but some recipes call for this step and some don’t. So there you have it!

How much do people LOVE round “two bite brownies”? Rhetorical question. Make this recipe into nuggets of goodness by using a mini muffin pan instead of a square baking dish. Just make sure to spray and flour the pan first, and have a small implement (like the TINY spatula shown below) to loosen them from the pan after a few minutes of cooling. {Or save yourself some work and just cut the brownies smaller from the square pan.}

Ingredients:
– 2 eggs
– 1/2 c + 2 T high-quality cocoa
– 1/2 t kosher salt
– 1/2 t baking powder
– 1/2 t instant coffee granules or espresso powder (you won’t taste it – it just heightens the chocolate flavor!)
– 1.5 t vanilla
– 1 stick unsalted butter
– 1 c + 2 T sugar
– 3/4 c flour
– 1 c semi-sweet chocolate chips or chunks {I had some Baker’s semi-sweet chocolate squares that I wanted to use up so I chopped them roughly}

How do I make it?

• Preheat the oven to 350. Lightly grease an 8″ x 8″ or 9″ x 9″ pan.
• Crack the eggs into a bowl, and beat them with the cocoa, salt, baking powder, coffee granules or espresso powder, and vanilla until smooth.
• In a small saucepan over low heat, combine the butter and sugar, and heat, stirring, until the butter is melted and the mixture is hot and JUST starts to bubble. Once it bubbles and the mixture looks shiny, turn off the heat.
• Add the hot butter and sugar mixture to the egg mixture, and stir until smooth.
• Add the flour, and stir until smooth.
• Add the chocolate chips or chunks, and stir to distribute. If you want the chips to retain their shape and not melt in, let the batter cool in the bowl for a few minutes before stirring in the chips.
• Pour the batter into the prepared pan.
• Bake the brownies for about 30 minutes (check around 27 minutes). When a toothpick inserted in the center comes out clean, or with just a few moist crumbs clinging to it, the brownies are done. The brownies will be more set around the edges, and the middle will still look moist (but still cooked through).
• Cool on a rack before cutting; use a bench scraper to make sure you get straight lines. But if you don’t get straight lines, and need to keep “evening it off,” I won’t tell.

Original link: http://www.kingarthurflour.com/recipes/fudge-brownies-recipe