Ultimate Fudgy Chocolate Brownies
It is officially Summer, and while it is not as much fun as an adult that does not have the Summer off; I still enjoy this time of year. Vacations, barbecue’s, pool time, and just laughing with friends while enjoying the beautiful weather are just a few things that make this season so great. Last weekend we did just that; as always with our friends, it was non stop laughs. Upon request, Duane made a homemade teriyaki marinade along with sauce for grilled chicken (recipe link below). I baked these Ultimate Fudgy Chocolate Brownies, and wow, they were delicious!
I saw a picture for King Arthur Flour Fudge Brownies on Pinterest (tendercrumb.com) and gave them a go (86 King Arthur Flour, I used unbleached all-purpose). The texture of these brownies is amazing with the crusty tops (that’s a good thing), fudgy middle, and whole chocolate chips.* Between us all, we finished this batch of brownies a lot faster than we care to admit. My “not going to eat everything I make” diet will have to start on Monday.
* Dissolving more sugar gives the brownie that desired crusty top. Also, allowing the brownie batter to completely cool before adding the chocolate chips will keep them from melting.
Homemade teriyaki sauce and marinade: https://www.muffinsandmeat.com/2013/06/30/teriyaki-sauce-and-marinade/
Fudgy Chocolate Brownies
Ingredients:
- 4 large eggs
- 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 1 1/2 cups Unbleached All-Purpose Flour
- 2 cups chocolate chips
Directions:
- Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
- Crack 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
- In a saucepan set over low heat: melt the butter, add the sugar, then stir to combine. Allow the butter sugar mixture to reach a temperature of 110 degrees F. This will dissolve more sugar and will give the brownies a shiny top crust.
- Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
- Add the flour and chips; again stirring until smooth. *If you want the chocolate chips to remain firm, allow the brownie batter to cool before stirring in the chips.
- Spoon the batter into your prepared pan.
- Bake brownies for 30 minutes or until cake tester comes out clean, or with a few crumbs.
- Remove and allow to cool before serving.
- ENJOY!!!!
Tagged: chocolate, Chocolate Chip, decadent, dessert, double chocolate, Fudgy, gooey
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