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King Arthur Fudge Brownies

Yield 24
Prep Time 12 min
Cook Time 28-32 min
Saved 2026-04-26
Source: https://www.kingarthurbaking.com/recipes/fudge-brownies-recipe

KA FUDGE BROWNIES

King Arthur Baking

Yield: 24 brownies (9x13)

Prep: 12 min | Bake: 28-32m

INGREDIENTS

  • 4 lg eggs
  • 1 1/4 c Dutch-process cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp espresso powder (optional)
  • 1 Tbsp vanilla extract
  • 16 Tbsp (2 sticks) unsalted butter
  • 2 1/4 c granulated sugar
  • 1 1/2 c all-purpose flour
  • 2 c chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350F. Grease a 9x13 pan. Line w/ parchment if you want to lift out.

  2. In stand mixer (or hand mixer), combine eggs, cocoa, salt, baking powder, espresso powder, vanilla. Beat on med ~1 min until combined and thick.

  3. Melt butter in pan or microwave. Add sugar, stir. Heat briefly to 110-120F until shiny. This dissolves sugar for crackly top.

  4. Add hot butter/sugar to egg/cocoa mix. Stir until smooth.

  5. Add flour and choc chips, stir until smooth. Scrape sides and bottom of bowl.

  6. Spread batter evenly in prepared pan.

  7. Bake 28-32 min until edges set, center moist but not raw. Test w/ toothpick: moist crumbs, no raw batter.

  8. Cool on rack before cutting and serving.

NOTES

  • Use Dutch-process cocoa. Natural cocoa may taste acidic and be denser.
  • Store wrapped at room temp 5-6 days. Freeze for longer storage.

kingarthurbaking.com/ recipes/fudge-brownies- recipe 2026-04-26