Brownies Galore....

Shiny Brownies........always shiny brownies with thin meringue crust:
2 eggs
1 c. granulated sugar
1/2 t. salt
1 t. vanilla
1/3 c. shortening
2 1 oz. squares unsweetened chocolate
3/4 c. flour
1 c. nuts
Melt chocolate with shortening.
Beat eggs. Stir in sugar, salt and vanilla.
Stir two mixtures together and stir in flour and nuts.
Bake in 8″ square pan with parchment lined bottom for 30-35 minutes at 325 degrees.


Fudge Brownies........ from King Arthur Flour

Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.
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
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups King Arthur Unbleached All-Purpose 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 at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. You can do this while you're melting your butter (next step).
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 help produce a shiny top crust on your brownies.
4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5) Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
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.

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.

Big Batch Brownies: To make a half-sheet sized batch use the following measurements:
6 large eggs
2 cups cocoa
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons espresso powder
1 1/2 tablespoons vanilla
1 1/2 cups butter
3 cups sugar
2 1/4 cups King Arthur Unbleached All-Purpose Flour
3 cups chocolate chips

Bake at 350°F for 40 to 45 minutes or until the brownies test done as described above

Whole Grain Brownies
These whole-wheat brownies are the treat we serve when we're trying to convince folks that baking with whole grains doesn't have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate.Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear," texture-wise.
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, organic preferred
2 cups semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.
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.
3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
5. Add the eggs, stirring till smooth.
6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.

Yield: 2 dozen 2" brownies.
tips from our bakers

You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.
If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn't flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.

Quick and Easy Brownies
Our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe; no melting chocolate, no combining wet and dry ingredients separately, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup natural cocoa, Dutch-process cocoa, or TripleCocoa Blend
2 cups sugar
1/4 teaspoon salt*
1/4 teaspoon baking powder
1 teaspoon espresso powder, optional; for enhanced chocolate flavor
3 large eggs
1/2 cup (8 tablespoons) butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
*Increase the salt to 1/2 teaspoon if you use unsalted butter. Can also add 1 c chocolate chips to send these over the top.

1) Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
2) Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
3) Spoon the batter into the prepared pan.
4) Bake the brownies for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
5) Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.
Yield: about 2 dozen 2" brownies.

Old Time Brownies
1 c sugar
1/4 c. melted butter
1 egg
2 oz. unsweetened Baker's chocolate, melted
1/4 t. salt
3/4 t. vanilla
1/2 c. flour
1/2 c. chopped walnuts
Mix ingredients in order given. spread in 8" round waxed paper or parchment lined pan. Bake at 325 for 25 minutes. Cool slightly & remove from pan.