When it comes to brownies, are you on Team Fudgy or Team Cakey? I personally prefer fudgy brownies, and this recipe certainly delivers. The greatest thing about this recipe is that it is nearly as simple as using boxed mix, but the results are far superior. Preparation is a breeze, and the result is a decadent, fudgy brownie with a gorgeous crisp top. This recipe is based on the King Arthur Flour brownie recipe that’s been floating around the internet for ages now. I made a few changes and simplified the process a bit, and the result is a fail safe recipe for a brownie anyone on Team Fudgy would enjoy.
225g (1 cup or 2 sticks) salted butter, melted
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon baking powder
1.5 teaspoon instant coffee or espresso powder (this doesn’t result in a strong coffee taste; it’s a warm complimentary flavor for the chocolate)
1 tablespoon (15ml) vanilla extract
1 1/2 cups plain flour (all-purpose flour)
1. Preheat the oven to 175C (350F). Lightly grease a square pan.
2. In one bowl, melt the butter in the microwave (about 30 seconds depending on your microwave). Then stir in the sugar.
3. In another, bigger bowl, beat together eggs, cocoa, baking powder, coffee powder, and vanilla.
4. Add the butter/sugar mixture and beat until incorporated.
5. Add in the flour, a bit at a time, while beating. (Don’t over-beat it or you’ll end up with tough brownies – stop the second it looks properly mixed!)
6. Pour the batter into the greased pan and smooth it out with a spatula so it looks even
7. Cook approximately 30 minutes. A knife inserted into the middle should come out mostly clean, its okay if there are a few moist crumbs attached. The brownies will finish cooking when they’re out of the oven cooling down. If it still seems mushy and raw, give it another 5 minutes or so and then check again. You want them to still be moist when they come out of the oven, otherwise they’ll dry out.
And there you go! For me, the most difficult part of making brownies is not over- or under-cooking them. I found that this recipe is easier than most because there is less room for error. I’m sure you could add chocolate chips to this, but to be honest, it doesn’t need the extra sweetness. I thought they were great the way they were!