SERIOUS brownie points

Pizza. Spaghetti and meatballs. Cinnamon toast. Fried rice. Brownies.

What do these apparently random dishes all have in common?

They’re on my personal list of Foods I’ll Never Grow Tired Of.

I could eat any of these foods every day, any time of the day. Fried rice for breakfast? Done that. Cinnamon toast with the 11 p.m. news? Comfort, baby. Spaghetti and meatballs (pizza on the side) after church on Sunday? It doesn’t get any better.

And brownies. If I had to pick just one dessert to accompany me throughout eternity, it might just be brownies.

Not just any brownies, mind you. The brownies you’ll read about below. The ones I actually created myself, after years of fooling around with various recipes.

I’m under no illusion that these brownies are some momentous discovery, some miracle of culinary research akin to Jonas Salk and the polio vaccine. In fact, they’re exquisitely similar to many, MANY other brownie recipes.

But I’ve added a ”secret ingredient“ here, an amount tweak there, and a dab of technique to make what we here at King Arthur proudly call our Guaranteed Fudge Brownie, the ne plus ultra of brownie-dom—in our humble opinion.

Now, before you get all up in arms over this proclamation, notice that it comes with a disclaimer: These are the Best Brownies in the World IN OUR OPINION. Brownies are like wine, or cheese, or any other greatly beloved food. One man’s white Zinfandel is another man’s Chateau d’Yquem. To each his own Gorgonzola.

Brownies can be fudgy unto completely under-baked gooeyness, or they can masquerade as chocolate cake. They can be bitter enough to provoke a twinge behind the ears, or so sweet you wonder where the chocolate went. There’s the nuts/no nuts controversy. The fans of a pretty, shiny top vs. those who say, “Who cares, so long as it’s chocolate.” In short, to each his own.

But if you like a brownie that’s somewhere between bitter and sweet—call it semisweet; that’s midway between melted fudge and airy cake (we call it “on the fence”); and that, yes, has a GORGEOUS shiny top, a top that flakes off in tiny, delicate shards as you cut it—

Then this is your brownie.

Read our Guaranteed Fudge Brownie recipe as you follow along with these pictures.


Let’s start with the chocolate. I use cocoa, rather than solid chocolate. I think it makes a richer, darker, tastier brownie. I especially like our Double-Dutch Dark Cocoa, a mixture of “black” cocoa (a super-dark cocoa); and Dutch-process cocoa, which is unsweetened baking cocoa that’s been treated to lower its acidity, letting its lovely flavor shine through.


Next, the secret ingredient: espresso powder. Don’t tell me you don’t like coffee! You won’t taste any coffee in these brownies. Like vanilla, espresso simply heightens chocolate’s flavor.


Now, for the lesson in technique. Put 2 sticks of butter and 2 1/4 cups of sugar in a microwave-safe bowl. Heat in the microwave till the butter melts.


While the butter is melting, put 4 large eggs in a mixing bowl.


Add the cocoa, baking powder, espresso powder, salt, and vanilla, mixing till smooth.


Take the butter/sugar out of the microwave.


Stir till well combined.


Then, put it back into the microwave, and heat till the mixture BARELY comes to a bubble, maybe 90 seconds to 2 minutes. You don’t want it to boil, so keep your eye on it. Remove it from the microwave when you see it starting to foam.

Why this extra step of melting the butter with the sugar? Our King Arthur product development director, Sue Gray, taught me this trick. Melting the sugar and butter together allows some of the sugar to migrate to the top of the batter during baking, forming that signature shiny/crackly crust.


Add the hot butter/sugar to the chocolate mixture in the bowl.


Stir together, then add the flour.


Stir to make a smooth batter.


Decision time: Do you want chocolate chips that show, and add a bit of chunkiness to your brownies? Or do you want the chips to simply melt into a rich smoothness, perfectly amalgamated within the brownie?

For chips that retain their shape and add chunkiness, let the batter cool for about 20 minutes before adding the chips, stirring occasionally to hasten the process. This is a good time to preheat your oven to 350°F, if you haven’t already done so.

For brownies where the chips melt right into the brownie, add them to the hot batter immediately, stirring to combine.


I prefer my chips to remain evident. This batter rested for 20 minutes before I quickly and gently stirred in the chips. If you beat or stir too long, the batter is still warm enough that the chips will dissolve, so take it easy.


Line a 9” x 13” pan with parchment, and grease the parchment. Is this necessary, all of you without parchment ask? No. But it sure is nice to be able to remove brownies from the pan intact, without sticking and crumbling.

Scoop the batter into the pan.


Shake the pan and/or use a spatula to smooth the batter into the corners.


Bake for 30 minutes. Or 28 minutes. Or however long it takes your 350°F oven to bake the brownies PERFECTLY.


Translation: A toothpick or cake tester, inserted into the center and poked around a bit, will reveal no unbaked batter—just very moist crumbs. Let me stress: VERY moist crumbs. In my 350°F oven here in the test kitchen, that’s a consistent 30 minutes.

Yes, this doneness test makes a divot in the center of your beautiful pan of brownies. But since you’ll cut them into squares anyway, so what? Save the divoted one for yourself.


Loosen the edges of the brownies. A baker’s bench knife works well here, though a table knife would also do the job. Let them cool in the pan till they’re lukewarm. Then slice into 2” (more or less) squares, which is four rows lengthwise, and six crosswise: 2 dozen brownies.


Now, take your bench knife (or a spatula) and insert it between the edge of the pan and the brownies. Lift up.


The brownies should slide right out, so long as you’ve used parchment.


See that gorgeous, shiny top? And note the lighter-colored chips evident on the left side of this brownie—that’s the look you’ll get when you wait for the batter to cool before adding the chips.

Serve with cold milk, or a cup of coffee. Heaven…

Carolyn commented below, “Will this recipe work in the Brownie Edge pan?”


So far, so good.


Will it overflow?


Not at all. It’s PERFECT. Just bake about 5 minutes longer, as it makes a slightly thicker (1 1/2”) brownie, with edges on at least two sides. If you like brownie edges, or know someone who does—this pan’s for you. And as Janet (our Web designer and devoted brownie-edge fan) points out, “If you’re lucky you can have a piece with edges on THREE sides.”

Can’t beat that, huh?

Read, rate, and review (please!) our recipe for Guaranteed Fudge Brownies.

Buy vs. Bake

Buy: The Night Kitchen Bakery, Philadelphia, PA: “Best of Philly” Fudge Brownie, $2.00

Bake at home: Fudge Brownie, 32¢

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Morgan

    I have successfully made this recipe in the past, but only have coconut oil on hand today. Can I substitute the butter with coconut oil?

    1. The Baker's Hotline

      Hi there, Morgan! We haven’t tested out this recipe with coconut oil, but we don’t see why it wouldn’t work out! It’ll be a 1:1 swap. Happy baking! Morgan@KAF

  2. Radhika

    Will it be the same if I replaced the Dutch processed cocoa with natural unsweetened cocoa powder?

    1. The Baker's Hotline

      Radhika, the flavor of the cocoa will obviously be different when you switch to a different type, but since our Fudge Brownie recipe calls for baking powder and not baking soda, neither type of cocoa will interfere with the texture at all. Feel free to use what you have! Kat@KAF

  3. Connie

    Another question: can I use black dutch processed cocoa for this recipe? I have this on hand, but I really want the best results!

    1. The Baker's Hotline

      You can indeed, Connie! Black cocoa has a very intense chocolate flavor, so you’ll want to taste as you go and determine whether you’d want to use less cocoa or more sugar. If you love a dramatic flavor and color in your brownies, though, go for it! Kat@KAF

  4. Sherine

    I make these all the time in your awesome USA 9×13 Pan. (Only I fill them with a tsp of seedless raspberry jam per cut square). But I need to ship them as Xmas gifts, and I don’t want to ship my pan… So my question is, do I use a disposable pan and not get such an even and great baking, or do I use the good pan and remove and repack the brownies?

    And if I have to use a disposable pan, which type, and will it affect the cooking time?

    Thank you so much for the advice!

    1. The Baker's Hotline

      Sherine, we recommend lining your nice pan with aluminum foil before baking, with plenty of overhang. Then when the brownies are baked and cooled, you can pull out the foil and use it to wrap up your brownies for shipping. For an example of what this looks like, we have a blog post called Shipping news that has photos, as well as other helpful hints for sending baked treats through the mail. Happy baking! Kat@KAF

  5. Lisa Marie Harman

    I think this is the same as the “on the fence” brownie recipe in your book. ( you mentioned on the fence in the post so i hope so. If so I have so much love for this recipe. Even my man who hates sweets and isnt into chocolate ate multiple of these even though he is off of caffeine.

    I premeasured out the dutch cocoa in grams- i did a mixture if the bensdrop and the double dutch. I always measure in grams if i have a scale. I packaged it up for my vacation to bake while away. I used a grass fed butter and quality vanilla. I also added cranberries – should have added more but i didnt have much on hand. I added some high quality 64% and 74% chocolate if i remember or maybe that was a different recipe. I know i added some. Either way it would be yummy. Im guessing i didnt add to much chocolate chips bc they didnt show up in the end brownie. I didnt want to over do it.

    Anyways these are the very best brownies Ive ever had! I microwaved the sugar and butter multiple times and it got glossy. I accidently let it sit to long and after the first three times i had to warm it up two times bc it got to solid. It still worked out lovely and nice and shiny on top. I never let it get to hot but it did let the sugar dissolve some. I didnt have my laser temp with me but next time I will take tne temp that way to monitor it for fun. I did the microwave on 15 sec to 25 sec max at 3 to 5 power. Checked it each time and stirred until it got to the right consistency.

    They cooked up with ease and as i said are the best brownies ive ever had from bakeries and homemade. I love KAF. I only use KAF and love their cocoa and other products.

    Someday I hope to go to a cooking class. If you ever do remote classes here in NOVA virginia i will be there!


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