There are those who like fudgy brownies, and those who like cakey brownies. For me, brownies mean fudgy…the cakey ones may as well be chocolate cake. Not that I wouldn’t have eaten them back in my chocolate-eating days, but the fudgy ones were always my preference.
These brownies are super fudgy and adapted from a King Arthur Flour recipe; I left them completely plain so as to not take away from their amazing fudgy-ness. They got excellent reviews from both Mike’s coworkers and mine (I had a video shoot today and took them to my dear friends at our media studio).
- 12 tablespoons butter
- 2 cups sugar
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 3 large eggs, very lightly beaten
- 1 cup flour
Preheat oven to 325 degrees. Lightly grease a 9 x 13 baking pan.
In a medium saucepan, melt butter over low heat. Stir in sugar, then continue to cook for just a few minutes until the mixture is hot, but not bubbly.
Pour butter mixture into a large bowl and add cocoa powder, salt, baking powder, and vanilla, stirring well to fully combine. Add eggs, stirring to completely combine, then stir in flour until smooth.
Pour batter into prepared pan and bake for 29-32 minutes, until a cake tester inserted in the center comes out clean.
Cool completely in pan; cut into 24 squares. Using a small offset spatula, gently lift bars out of pan; remember, they are super fudgy, so you’ll want to be gentle so they don’t break. Store in an airtight container at room temperature for up to 3 days.