Thursday, December 17, 2009

KAF Brownies

As promised, here are the brownies I made during my Indian feast with my friend. This recipe originates from King Arthur's website, but I spotted the recipe on Sing For Your Supper a few months ago. Since then, I have made these brownies many of times before. I have made them for my students and my colleagues as well. Everyone loves these fudgy brownies. Just like I do for cookies, I try not to fully cook these brownies to increase the fudge, creamy factor even more.

However, since in these photos, the brownies are cold, you can't see how fudgy they are after being heated up a bit. They are still very good three days later. I usually half the recipe and bake them in an 8" x 8" square pan. I enjoy the process of mixing the melted butter with the sugar. It produces a beautiful, yellow, shiny, thick mixture and is done to yield a crackly top on the brownie.

If you're out of chocolate chips or bars of chocolate and love fudgy brownies, these are the brownies for you. However, if you do have chocolate, you could always add the chunks or chips to the batter to make them even more intense. I used mini chocolate chips this time, and they melted into the brownie. However, I usually don't add chocolate chips/chunks to the brownies, and they still taste rich and delectable. Enjoy!

KAF Brownies

1 cup (2 sticks) unsalted butter, melted
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa (I used regular cocoa this time around)
1 tsp salt (I used Kosher)
1 tsp baking powder
1 tsp espresso powder (optional, but recommended)
1 Tbsp vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips (optional)

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

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl (or stand mixer), and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips (optional), again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into a lightly-greased 9″ x 13″ pan. Bake the brownies for about 30 minutes, 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.


  1. They are calling out my name! :) Love that rich, earthy colour.

  2. Oooh. I'd love to have those brownies sitting next to my cup of coffee right now. They look awesome.

    I always take my brownies and cookies out of the oven early too. Did you ever hear about testing the brownies 1" in from the sides of the pan instead of in the middle? Works great.

  3. Brownies! One of my favorite desserts of all time, I love the recipes on the back of the King Arthur Flour. This recipes sounds delightful!

  4. Since I've found the KAF brownie recipe, I've not tried another. I love this recipe! It makes great cutout brownie bites too.

  5. Your photos are gorgeous. I love brownies but Ihave yet to find one that I really like. I've heard good things about this recipe though. I'll have to give it a try.

    And thanks so much for stopping by my blog. I appreciate it!

  6. these look great!!

    ~new to the blog and wanted to say hi ;)

  7. I haven't found a favorite brownie recipe yet. I'm bookmarking this one to try!

  8. Just been scrolling though your blog and that new camera has made a big difference to your photos, they look great! I bought a new lens a few months ago and it made a huge diffference.

  9. Yum, those look soo good. I have been debating over making those and the Baked Brownie. I will probably go with KA first after reading your post!

  10. Ju - Thanks so much. You make the best comments.

    One Ordinary - No, I've never heard of that test of doneness. I must use that from now on!! Thanks!

    Sarah - Aren't fudgy brownies the best? YUM!

    Catherine - I love these brownies and King Arthur's recipes and blog, too.

    Mags - I've never thought of making cut-outs with these brownies. You're so creative.

    Monica - Thank you so much. I hope you get to try this out.

    Shannon - Thanks for stopping by. I enjoyed looking at your blog as well.

    Oh, Barbara, these brownies really are fantastic. I hope you do try this one out very soon.

    peasepudding - Thank you so much for the compliments. I'm still working on creating sharper images with my lens, but everything has been quite easy to do. Fortunately, I was already familiar with the manual function on my old camera.

    Your photos are fantastic as well. What type of lens did you get? Your old one? What made you decide to get a new one?

    msmeanie - I've been wanting to make the baked brownies, too. I also want to make the Ina Garten Brownies. The reason I make these so often is because I don't need to use chocolate bars or chips, so I usually have everything in my pantry already. We should make the Baked brownies together one day hahaha.

    Maria - Thanks so much! That means a lot coming from you. :)

  11. I just made these and they're great. Thanks for the recipe. Your beautiful photos really sell the recipes too.


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