PREP TIME : 10 mins mins | COOK TIME : 28 - 50 mins | TOTAL TIME : 58 MINS hrs | Serving : 2 dozen squares
Ingredients _____________________________________________________
- 16 tablespoons (227g) unsalted butter, melted*
- 2 1/4 cups (447g) granulated sugar
- 1 1/4 cups (106g) Dutch-process cocoa
- 1 teaspoon salt*
- 1 teaspoon baking powder
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
- 5 large eggs
- 1/2 cup (113g) water
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1 cup (113g) chopped walnuts or pecans, optional
- 1 cup (170g) chocolate chips, optional
- *If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon
Instructions _____________________________________________________
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
- Combine the melted butter and sugar, stirring until smooth.
- Stir in the cocoa, salt, baking powder, vanilla, and espresso powder.
- Beat in the eggs one at a time. Scrape the bowl, then add the water, stirring until smooth.
- Add the flour, nuts, and chips, stirring until thoroughly combined.
- Spoon the batter into the prepared pan.
- Bake the brownies for 28 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. The brownies should feel set both on the edges and in the center.
- Remove the brownies from the oven, and cool them on a rack before cutting and serving. Glaze or frost, if desired.
Notes __________________________________________________________
Be sure to let the brownies cool before you cut and serve them. When they first come out of the oven they'll be like chocolate cake; but as they cool they settle, and "cake" becomes "dense cake".
