When I made these brownies I was actually looking for a different brownie recipe I had made the week earlier, that was really really really good. I saw this one a few times on different blogs and thought it was probably just as good.
And it was.
I needed something to bring to a Wine Night my friends and I were having. Everyone brings their own bottle of wine, and we open them one by one, and when it’s your turn you present your wine, try and pronounce it’s name and then describe where it came from. This gets more and more entertaining as you get to the 8th or 9th bottle of wine. My friend and I decided chocolate and wine pairs well together.
And it did.
These were really good, not as fudgy as the ones I made the weekend before, but I think it was also because I had less cocoa left over to use. I would have melted some chocolate and stirred it in but I didn’t have time, as the wine night was on the island and I made them the night before.
Also! As you’ve probably seen I am on the island (Vancouver Island) quite a lot. Usually every weekend. Well, I’m going to be moving there more permanently! I’m going to go to UVIC – The University of Victoria in January. So I’ll be an island girl for a while. It’s a good thing I live near the ferries! So I can come home and visit lots. And, I will definitely be bringing all my Kitchen Aid appliances so I can bake! It will be a little harder in my new basement suite, and It’ll be some starving-student recipes haha. But I definitely will continue to blog! And I’ll need all those sweets when I’m studying and stressed out!
If you haven’t tried this recipe already for King Arthur Brownies give it a try!
King Arthur Brownies
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 1/2 cups king arthur flour (any flour im sure is fine)
- 2 cups chocolate chips <– I like mine plain, usually with walnuts if I do have them.
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch pan.
- 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. Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a mixing bowl.
- Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating till well combined. Spoon the batter into the prepared pan.
- Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges, and in the center. Remove them from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving.
You can also melt some chocolate and decorate them once they’ve cooled. They also pair lovely with a glass of wine.