Fudge brownies with a dense, chocolatey center, and a shiny top. This recipe will quickly become your ONLY brownie recipe you’ll ever make. The Pancake Princess agrees. They’re easy to make and come out ready for a scoop of vanilla ice cream or a dollop of whipped cream.
I make these brownies way too often.
 They’re a.maz.ing!
The recipe from King Arthur flour is called, “The Best Fudge Brownies Ever.” I think everyone thinks they have the best recipe.
This is by far my most favorite fudge brownie I’ve ever made. I’m not surprised because pretty much any baked good made with this flour turns out tasting like something from a bakery!
I don’t know what they do to their flour but it is worth the extra couple of pennies for the better brand.
Extra rich, fudgy center and a shiny top!
I like to top mine with some fresh whipped cream.
So satisfying…

The Best Fudge Brownies Ever

1 cup Butter
2 1/2 cups Sugar
1 1/4 cups Cocoa (Yes! That’s a lot of cocoa!)
1 tsp Salt
1 tsp Baking Powder
1 T Vanilla Extract
4 large Eggs
1 1/4 cups Flour
2 cups Chocolate Chips

***Optional: mix in 1 drop Edible Peppermint Essential Oil to the batter as the last step.

***(I use oils EVERY.SINGLE.DAY. Learn more about why I need them here.)***

Preheat oven to 350.  Lightly grease a 9×13″ pan.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.  Return the mixture to the heat briefly, just till it’s hot, but not bubbling; it’ll 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.  Transfer the mixture to a mixing bowl.

Stir in the cocoa, salt, baking powder, and vanilla.  Add the eggs, beating till smooth; then add the flour and chips, beating till well combined.  Pour batter into the prepared pan.

Bake the brownies for 28-30 minutes.  Remove from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool.  Cool completely before cutting and serving.  Yield:  2 dozen fudge brownies.

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17 Responses

  1. I freaking LOVE brownies! So I must try this recipe some time. I'm adding it to my list. 🙂 by the way my cook book you got me rocks. I've made a couple of things already and everything has been delicious. 🙂

  2. My family kids me about the fact I can't make a good brownie. They are right, and I don't know what it is, but they just don't turn out right. I will have to try this recipe and let you know how they turn out for me. thanks for sharing!

  3. Oh my, just from the fact that these start out by being heated in a saucepan, I can see why they would be so delicious! Those photos are mouth-watering. I'm definitely bookmarking this one — always looking for "the best" brownie recipe! I will have to look for this King Arthur flour… where did you find it?

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