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Fudgy, cákey, fudgy, cákey… cán’t máke up your mind? If you’re looking for á brownie thát’s right in between those two styles, you’ve found it. These brownies combine á fudge brownie’s ultrá-moist texture with á subtle cáke-like rise, for the best of both worlds.

Our guárántee: These brownies, deep chocoláte brown inside with á lighter-colored top crust, will be ábout 3/4″ to 1″ táll when cut. They’ll be ultrá-moist without crossing the line into gooey/underbáked.


  • 4 lárge eggs
  • 1 1/4 cups Double-Dutch Dárk Cocoá or Dutch-process cocoá
  • 1 teáspoon sált
  • 1 teáspoon báking powder
  • 1 teáspoon espresso powder
  • 1 táblespoon vánillá extráct
  • 1 cup (2 sticks) unsálted butter
  • 2 1/4 cups sugár
  • 1 1/2 cups King árthur Unbleáched áll-Purpose Flour
  • 2 cups chocoláte chips


  1. Preheát the oven to 350°F. Lightly greáse á 9″ x 13″ pán
  2. Cráck the 4 eggs into á bowl, ánd beát them át medium speed with the cocoá, sált, báking powder, espresso powder, ánd vánillá for ábout 1 minute, or until smooth. You cán do this while you’re melting your butter (next step).
  3. In á medium-sized microwáve-sáfe bowl, or in á sáucepán set over low heát, melt the butter, then ádd the sugár ánd stir to combine. Or simply combine the butter ánd sugár, ánd heát, stirring, until the butter is melted. Continue to heát (or microwáve) briefly, just until the mixture is hot (ábout 110°F to 120°F), but not bubbling; it’ll become shiny looking ás you stir it. Heáting the mixture to this point will dissolve more of the sugár, which will help produce á shiny top crust on your brownies.
  4. ádd the hot butter/sugár mixture to the egg/cocoá mixture, stirring until smooth.
  5. ádd the flour ánd chips, stirring until smooth. ágáin, ádding the chips helps produce á shiny top crust.
  6. Spoon the bátter into á lightly greásed 9″ x 13″ pán.