Double Fudge Brownies

Y’all. These. Brownies.

Stop whatever you’re doing. Write your shopping list. Buy the ingredients. Make the brownies.

This is my all-time favorite brownie recipe from my all-time favorite flour company, King Arthur Baking. You’ll dream of these brownies. Make the brownies.

I love these brownies so much that I made myself a “brownie board” at my 30th birthday party. I made a ton of batches of these brownies, cut them into squares, and made a brownie pyramid. YOU can make your own brownie pyramid. Make the brownies!

INGREDIENTS:

• 4 large eggs

• 1 1/4 cups Dutch-process cocoa (I use Guittard)

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon espresso powder

• 1 tablespoon vanilla extract

• 1 cup unsalted butter

• 2 1/4 cups sugar

• 1 1/2 cups AP flour

• 2 cups chocolate chips (I use Guittard Super Cookie Chips)

DIRECTIONS:

1. Preheat oven to 350 degrees. Butter and line a 9x13 metal rectangular baking pan with parchment paper (I always butter the pan, line the pan with parchment paper, and then butter the parchment paper!);

2. Whisk together cocoa powder, salt, baking powder, espresso power and vanilla extract. Add four beaten eggs and mix at medium speed until combined (I use a hand mixer for this one). The mixture will be very thick;

3. In a glass microwave-safe bowl, melt two sticks of butter. Add sugar and mix to combine. Pop the butter and sugar mixture in the microwave for 30 seconds and stir. Continue the microwave for 30 seconds and mix step until the butter and sugar are combined and look shiny;

4. Add the sugar and butter mixture to your cocoa mixture and mix until smooth;

5. Add the flour and chocolate chips and mix until combined;

6. Pour mixture into pan. Smooth and level the top;

7. Bake for 30 minutes, rotating the pan halfway at the 15-minute mark. When done, the brownies will be done on the outside (crispy edges!) and moist in the middle;

8. Let brownies cool for 1 hour before cutting and serving!