It’s Valentine’s Day. If chocolate is the currency, these brownies are worth a million bucks. Cheers to love!
The Best Fudge Brownies Ever, adapted slightly from a recipe printed on a bag of all-purpose flour made by the King Arthur Flour Company, Inc., of Norwich, Vermont, America’s oldest flour company.
1 cup (8 ounces) unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs, at room temperature
1 1/2 cups (6 1/4 ounces) all-purpose flour
2 cups (12-ounce bag) semisweet chocolate chips
Preheat oven to 350°F. Lightly grease a 9×13-inch pan.
Melt the butter in a saucepan over low heat, then add the sugar and stir to combine. Keep stirring over low heat until the mixture is shiny and hot but not bubbling. Transfer the mixture to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, whisking until smooth, then add the flour and chocolate chips, beating well. Scrape bottom and sides of the bowl to ensure all pockets of flour have been incorporated into the batter. Spoon the batter into the prepared pan, and smooth the top.
Bake brownies in the center of the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out dry or with only a few crumbs attached. Remove from oven and place on a rack to cool completely. Share with someone you love. Swoon.