Food

Deep-Dark Fudgy Brownies

Name: Deep-Dark Fudgy Brownies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 16 brownies
Cuisine: Bars
Ingredients: 2/3 cup (57g) Dutch-process cocoa; 1 1/2 cups (298g) granulated sugar; 1/2 cup (57g) confectioners' sugar; 3/4 teaspoon salt; 1 cup (120g) King Arthur Unbleached All-Purpose Flour; 1 tablespoon (7g) espresso powder; 1 cup (113g) toasted pecans or walnuts, diced, optional; 1 cup (170g) semisweet chocolate chips, optional; 1/2 cup (99g) vegetable oil; 2 tablespoons (28g) water or brewed coffee; 3 large eggs

Bars

16 brownies

분량

10 mins

활동 시간

55 minutes

총 시간

요리 시작

재료

2/3 cup (57g) Dutch-process cocoa

1 1/2 cups (298g) granulated sugar

1/2 cup (57g) confectioners' sugar

3/4 teaspoon salt

1 cup (120g) King Arthur Unbleached All-Purpose Flour

1 tablespoon (7g) espresso powder

1 cup (113g) toasted pecans or walnuts, diced, optional

1 cup (170g) semisweet chocolate chips, optional

1/2 cup (99g) vegetable oil

2 tablespoons (28g) water or brewed coffee

3 large eggs

방향

Preheat the oven to 350°F. Lightly grease an 8" or 9" square pan.

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips.

Add the oil, water or coffee, and eggs, mixing until combined.

Spoon the mixture into the pan, smoothing the top.

Bake the brownies for 33 to 35 minutes for the 9" pan, or 40 to 45 minutes for the 8" pan (a pan with a dark interior will bake the brownies more quickly). Test for doneness by inserting a sharp knife in the center. Wriggle it around just enough to see what's going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and crumby looking? Take them out, they're done.

Remove the brownies from the oven, and cool on a rack for 1 hour before cutting. Store on the counter, covered, for 5 days; or wrap well and freeze for up to 3 months.

Tips from our Bakers

If you're not a big fan of coffee with your chocolate, cut the espresso powder in the recipe to 2 teaspoons, and use water instead of brewed coffee.

This recipe makes a perfect batch of six brownie bowls using our brownie bowl pan. Prepare the batter as instructed and scoop it into the lightly greased wells of the pan; you'll need about 2/3 cup (175g) of batter per well. Bake the brownie bowls for 25 to 30 minutes, testing for doneness as instructed. Remove the brownies from the oven, cool them in the pan for 5 minutes, then turn them out the pan onto a rack to cool completely. Fill the bowls as desired.