Fudge Brownie with Dutch Cocoa | Baking


Fudge Brownie 

{Original recipe from Kingarthurflour.com}


  • 4 large eggs
  • 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder {Choice}
  • 1 tablespoon vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar {This presentation use fine granulated sugar}
  • 1 1/2 cups Unbleached All-Purpose Flour {This presentation use cake & pastry flour}
  • 2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) Crack the 4 eggs into a bowl, and beat


them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

3) 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. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top


4) Add the hot butter/sugar mixture to the egg/cocoa 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 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.DSC_0854



*This one made from our galley but I did not add chocolate chips 

nutrition information

Serving Size: 1 brownie (63g) Servings Per Batch: 24Amount Per Serving: Calories: 260 Calories from Fat:130 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g. Cholesterol: 55mg Sodium: 130mg Total Carbohydrate:36g Dietary Fiber: 2g Sugars: 27g Protein: 3g.

tips from our bakers

  • When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you’ll be left with a small divot in the center of your brownies; just cut around it when you’re cutting the brownies into squares.
  • This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.

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