I’m on a roll with King Arthur flour’s recipes. I have been following them on Instagram for quite some time now and their pictures never fail to tempt me. Recently, I finally got around to seriously pour through their website and it was quite an ordeal to resist myself from baking right there and then at 2am in the morning.
Right now, I have tried a handful of their recipes and all of them proven to be hits!
So, here, we have the brownie recipe. I love it that their recipes always explain why they do certain things and they are also clear in explaining steps that you need to pay special attention to. Yes, wordy. But their conversational tone of the recipes always make me feel as if someone is talking to me so it didn’t feel so lengthy as you read. And this brownie recipe is so easy to make yet taste so good. The first time I made it and cut 1/3 of it for the Hub to bring to his colleagues as I did not want the 3 rascals to overdo those chocolate dosage. Apparently, everyone raved about it, so much so that two of them texted me personally to thank me. Well, most part of the credits really go to the fine recipe, really.
Yield: Enough for 12 in my opinion.
- 4 large eggs
- 106g Double-Dutch Dark Cocoa or Dutch-Process Cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder (I omitted as I didn’t have it plus, my customers are children!)
- 1 tablespoon vanilla extract
- 227g (2 sticks) unsalted butter
- 447g sugar (reduced to 350g as again, I didn’t want the children bouncing off the walls)
- 177g King Arthur Unbleached All-Purpose Flour
- 340g chocolate chips (I used half semi-sweet, half 70% dark)
- Preheat the oven to 350°F / 175°c. Lightly grease or line pan with parchment paper. I used a square 10″ square pan with removable bottom – worked perfectly well.
- Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. You can do this while you’re melting your butter (next step).
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 43°c to 49°c) but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
- Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
- Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
- Spoon the batter into a lightly greased 9″ x 13″ pan.
- Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Note: brownies are best served warm so that the insides are moist, spongy with chocolatey. I kept the leftovers in the fridge then warm it up at 150°c for 5-10 minutes depending on the size of the slice before serving.