SRC: King Arthur Flour Fudge Brownies

The past couple of days, I’ve been wanting something chocolate, and to the point, I have wanted to have a brownie.  I hadn’t had a homemade brownie, or any brownie as a matter of fact, in a while.  And since I knew I had my Secret Recipe Club August assignment to do, I thought I would see what brownie recipes the blog I was assigned had.  And what was so neat, was I was assigned a blog that I had already followed, Sweet as Sugar Cookies Blog.

Lisa is the author of Sweet as Sugar Cookies Blog, where she shares with her followers fabulous food recipes.  She is mostly known for the sweet dessert recipes she shares and her Saturday link party she hosts, Sweets for a Saturday–which I have participated in.  So hop on over to her blog and see the great recipes she posts.  There are so many recipes she shares that I look forward to trying and sharing with you, such as, Apple Pie Bars, Cookies and Cream Dream Cake, etc.

This fudge brownie is so delicious!!  You will love, love, love it!!  What I love most about this brownie is that it’s fudgy in the center, not completely baked.  That’s the only way I truly love a brownie—and the best way to make one!  Don’t you agree?  But this brownie is completely cooked, but fudge-like in the center.  And to make this brownie even better, is that the top has a thin layer of crunch at the top with a nice fudgy center.  We totally got a little vanilla ice cream to put on top of this freshly baked hot brownie!!  Also, this is hubs approved, so go home and make this simple and easy dessert!

King Arthur Flour Fudge Brownie: 

• 2 large eggs
• 1/2 c. + 2 Tbsp. double-dutch dark cocoa or dutch-process cocoa (I used natural cocoa)
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. espresso powder (I omitted this)
• 1 1/2 tsp. vanilla
• 1/2 c. unsalted butter
• 1 c. + 2 Tbsp. sugar
• 3/4 c. all-purpose flour

Directions:

1. Preheat oven to 350F. Lightly grease an 8×8 pan.
2. Crack the eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder (if using), and vanilla till smooth.
3. Melt the butter in a saucepan set over low heat, then add the sugar and stir to combine. Continue to heat 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 yield a shiny top crust on your brownies.
4. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until smooth. Spoon the batter into the pan. Bake for about 30 min., until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.