I was having a hankering, craving, urge, whatever you want to call it, the other day for brownies. Normally I am anti box mix for baked goods I am all about scratch but brownies is the one thing that I think sometimes are better from a box mix - depending on the box. But unfortunately my craving for brownies came right when I put my toddler down for a nap and I had no box mixes in the house. So scratch it was. I had been holding on to a recipe I found called "the best fudge brownie recipe ever" and it says its from King Arthur Flour. Not sure if its from them or not, I got the recipe from recipezaar.com, but the recipe calls for using King Arthur Flour. I happen to be a HUGE fan of King Arthur Flour ( and no I am not sponsored by them) I think they have a quality product for baking, so I gave this a try. Totally worth it and honestly the best scratch brownie I've made so far. I am a fudgy brownie girl not a cake brownie so if you like fudgy brownies this is for you. Oh and you know I had to make like cupcakes not just in a pan and cut into squares. Which this works for those that like the crunchier edge and the ooey gooey middles, its the best of both worlds.
All my ingredients set out
Melting the butter with the chocolate pistoles. Now this took SO LONG because my butter was still cold, and I was thinking " by now I would have had BOX MIX brownies out of the oven and cooling. Well maybe just baking, but still, I wasn't having much patience making these. I wanted a brownie NOW!! But this step was worth the final result. This was an added step not in the original recipe. I had read some reviews of other's who had made this and said this was an awesome addition and made it THAT MUCH MORE chocolaty. Totally worth it
Still waiting for the butter to melt.....
I decided to mix in my mixer instead of stir by hand. Either way works fine
yummy fudgy goodness already
Adding the flour in and mixing just a few turns to combine til just moistened
I just don't think one can ever have too many chocolate chips in brownies. I opted to not put nuts of any kind in this batch this time
The batter was really thick so I was having a hard time using my normal scooper I use for cupcakes so I ended up spooning the batter in the tins
Perfect sized brownies!! Can I eat one yet???
Yummy, ooey gooey fudgy brownie goodness in a cupcake form. LOADED with chocolate chips
I was being a dork with the camera. I always see pics of baked goodies on other sites where the pic was taken sideways so why not have tilted brownies? ha ha
They didn't really stick to the liners. I sprayed them with a little bit of cooking spray to make sure they wouldn't stick
You can see the chocolate chips still all melty
This is the BEST. Warm homemade brownie with homemade ice cream. Yeah I make homemade ice cream too on occasion. This one is cake batter flavor. Yummy
That's a little better. ha ha. Time to go enjoy!!
Brownie Recipe adapted from
King Arthur Flour : the best fudge brownie ever
- 1 cup butter, unsalted at room temp
- 2 1/4 cups sugar
- 4 ounces chopped chocolate ( any kind, semi sweet, milk, dark)
- 1 1/4 cups Dutch-processed cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups king arthur unbleached all-purpose flour
- 2 cups chocolate chips ( any kind, semi sweet, milk, dark)
- 1/2-3/4 cup chopped walnuts or pecans (or favorite) (optional)
1. Preheat oven to 350 degrees.
2. Lightly grease a 9x13 pan. ( or line 2 muffin tins with cupcake liners and lightly spray with cooking spray
3. In a medium sized microwave-safe bowl or in a saucepan, melt the butter with chopped chocolate on low heat, then add the sugar and stir to combine.
4. 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 butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
5. Transfer the mix to a mixing bowl.
6. Stir in the cocoa, salt, baking powder, and vanilla.
7. Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined.
8. Spoon the batter into the prepared pan.
9. 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.
10. The brownies should feel set both around the edges and in the center.
11. 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.
12. Cool completely before cutting and serving.