In a sign of our modern age, my latest recipe attempt was inspired by a beautiful picture on Instagram. The picture in question was posted by King Arthur Flour, the NH employee-owned flour and baking company that is my flour of choice for all of my baking needs.
Not only did the picture look fantastic (such that I wanted to bake this dessert right away), but also a quick google search on my phone revealed many reviews for "best brownies ever!" and the like. And so to work I went on creating my own batch of King Arthur Fudge Brownies.
The recipe was more in depth than your traditional, individual wet and dry ingredient mixing and then combining process – but thankfully not too much more onerous. First, you make a thick, sticky base with the eggs, cocoa, vanilla, espresso powder, baking powder and salt.
While that is solidifying, you melt the sugars into melted butter (be careful to not overheat the butter if you are using a microwave).
Ok, now to some combining.
Then add flour.
And chocolate chips.
Ok, now we are ready for the pan.
And now for the result!
Great, shiny top and the brownies themselves were both fudgy and cake-like, as promised by the recipe description.
The brownies also had a spot-on chocolate flavor, which I attribute to my first-time usage of dutch-process cocoa. I usually ignore the specific cocoa directions for my baking projects, but this cocoa guide on King Arthur's website really helped me determine which cocoas make sense in which recipes. So word to the wise, consult King Arthur for not only recipes, but also recipe tips to make you a better baker!
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