Deep Dark Decadent Brownies

February 22, 2012

All my family and friends beg me to make my super fudgy brownies.  Every now and then I try a different recipe hoping to get the same response.  The only response I get is my husband annoyed that I changed them.  Today was a different day.  I could tell as soon as I was mixing the batter that this one was a keeper.  The chocolate glistened in a way that I knew the outcome would be a blissful, moist, mouth watering delight.  Boy-o-boy was I right.  Check this one out, you won’t be sorry.

Recipe adapted from King Arthur Flour and


5.0 from 1 reviews
Deep Dark Decadent Brownies
  • 1 cup (2 sticks) butter
  • 2¼ cups sugar
  • 4 large eggs
  • 1¼ cups cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • 1 tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • 2 cups semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees. Butter a 9x13 baking dish.
  2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
  3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
  4. Stir in the flour and chocolate chips until well combined.
  5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
  6. Recipe adapted from
  7. King Arthur Flour and

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