Fudge brownie

Name: Fudge brownie
Total time: 2400 s
Yield: 2 dozen
Cuisine: American
Ingredients: 4 large eggs; 1 1/4 cups (106 g) Dutch-process cocoa; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon espresso powder, optional for enhanced flavor; 1 tablespoon vanilla extract; 16 tablespoons (227 g) unsalted butter, room temperature; 2 1/4 cups (447 g) sugar; 1 1/2 cups (180 g) King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour; 2 cups (340 g) chocolate chips NUTRITION INFORMATION

Food wishes @cook_25125357

Fudge brownie

Food wishes @cook_25125357

Saved

Ingredients

40 mins

2 dozen

4large eggs
1 1/4 cups (106 g)Dutch-process cocoa
1 teaspoonsalt
1 teaspoonbaking powder
1 teaspoonespresso powder, optional for enhanced flavor
1 tablespoonvanilla extract
16 tablespoons (227 g)unsalted butter, room temperature
2 1/4 cups (447 g)sugar
1 1/2 cups (180 g)King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
2 cups (340 g)chocolate chips NUTRITION INFORMATION

Saved

Steps

40 mins

1

Preheat the oven to 350°F. Lightly grease a 9"x 13" pan
2

Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute, or until smooth. You can do this while you're melting your butter (next step).
3

Melt the butter, then add the sugar and stir until well combined Continue to heat (or microwave) briefly, just until the mixture is hot 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.
4

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5

Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
6

Bake the brownies for 28 to 32 minutes Remove them from the oven and cool on a rack before cutting and serving.