Brownie option 1: fudgy and made with significant quantities of butter. I'm more likely to have the ingredients on hand for this recipe.
- 4 eggs
- 1 1/4 cups cocoa powder (preferably Dutch-process)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1 cup (2 sticks, 8 oz) butter
- 2 1/4 cups sugar
- 1 1/2 cups flour
- 2 cups chocolate chips
Source: King Arthur Flour
Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes
Yield: 24 brownies
If you want fewer brownies (or are short on ingredients, because why would anyone ever want fewer brownies), you can make a half batch and bake in an 8"x8" square pan.
- Preheat the oven to 350°F and grease a 9" x 13" pan
- Beat together the eggs, cocoa, salt, baking powder, espresso powder, and vanilla until smooth (about 1 minute).
- Meanwhile, melt the butter in the microwave in a medium bowl. Add the sugar, stir to combine, and microwave again until it's smooth but not bubbling. (You can also mix them together and heat in a pan on the stove, but it's slower.) This helps more of the sugar dissolve in the butter and (apparently) makes the top shinier.
- Add the hot mixture to the cocoa mixture and stir until smooth. Add the flour and chocolate chips, stirring until smooth. (And the chocolate chips also somehow apparently contribute to the shiny crust.)
- Spoon into the pan and bake for 28-32 minutes. When it's finished, a toothpick should come out with a few moist crumbs on it, but not any batter.