In the past I have posted some healthy recipes, and some not so healthy recipes.  This one is a not so healthy one.  Though I did use white whole wheat flour which redeems these brownies just a tiny bit.  But all of the rich chocolate and sugar and butter removes any redemption the white whole wheat flour gave them.  Meh, life is about the good for you and the not so good for you!  These brownies aren’t meant to be good for you.  Life is about balance.  Balance means eery now and then you just have to eat something that feeds the soul as well as the body! For me that is a rich, fudgy, chocolatey brownie!! And today is that day!!

I have baked LOTS of brownies over the years.  But this has become my “go to” brownie recipe.  If you love a deeper richer chocolate taste, use dark chocolate cocoa, otherwise, regular cocoa will still make these super fudgy out of the world  hide-from-your-kids-so-you-don’t-have-to-share kind of brownies.

ENJOY!!!

KING ARTHUR FLOUR FUDGE BROWNIES
•    1 cup (2 sticks) unsalted butter, softened
•    2 cups light brown sugar
•    3/4 cup Dutch process cocoa
•    1 teaspoon salt
•    1 teaspoon baking powder
•    1 teaspoon espresso powder, optional but recommended
•    1 tablespoon vanilla extract
•    4 large eggs
•    1 1/2 cups King Arthur White Whole Wheat Flour
•    2 cups (or 12 oz) semisweet or bittersweet chocolate chips
Directions
1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) 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 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.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, 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.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 25-30 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.  ( I will reduce time to 25 minutes the next time I make these)

Melt butter in double boiler (or microwave and mix with brown sugar:

Keep stirring until butter and sugar are well mixed together:

Stir in cocoa:

Eggs:

Baking powder, vanilla and espresso powder:

baking power, coffee, and vanilla paste on top of batter.

Mix in flour:

Stir until mixed well:

add 2 cups or 2 oz of chocolate chips. I use a mixture of semisweet and dark chocolate:

Bake in a glass pan at 350 for 25-30 minutes or until tester comes out of center clean;

When cool cut and enjoy: