A Pan Full of Brownies Waiting to Cool Before Cutting
I was surprised to see a brownie recipe on the back of my King Arthur all-purpose flour. They aren't in the business of selling cocoa.
I had just made a fancy-pants version of brownies from Fine Cooking and they were a total gooey-mess-fest, so I thought maybe simpler would be better.
I noticed that King Arthur's recipe used a combination of butter and oil, when most recipes use butter only.
These brownies are basic but that doesn't mean they aren't good! They are. They are chewy, moist and chocolaty.
They are on the thinner side. If you want thicker brownies, you can make them in a smaller pan Just increase the baking time to compensate.
Note: These can be made with gluten-free flour substitute.
Quick and Easy Fudge Brownies
(King Arthur Flour)
1 c. all-purpose flour
3/4 c. cocoa (any kind)
1 3/4 c. sugar
1/2 t. salt
1/4 t. baking powder
1 t. espresso powder
3 large eggs (room temperature)
8 T. (1/2 c.) unsalted butter, melted
1/4 c. vegetable oil
2 t. vanilla extract
Preheat the oven to 375 degrees. Lightly grease a 9x13" pan.
Put all the ingredients in a large bowl, and stir together until smooth.
Pour into the prepared pan. Spread, if necessary to make the batter even throughout.
Bake for 25- 26 minutes or until a tester (toothpick) comes out clean. Don't overbake.
Remove from the oven and let them cool completely in the pan.
Once completely cool, cut into squares.
Freezes well.
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