Deep-Dark Fudgy Brownies
"These are the darkest, thickest, moistest, richest brownies you'll ever bake. They can be baked in an 8" or 9" square pan; the 8" pan will make taller brownies, and take a bit longer to bake...."
INGREDIENTS
•
2/3 cup Double-Dutch Dark Cocoa
•
1 1/2 cups granulated sugar
•
1/2 cup confectioners' sugar
•
3/4 teaspoon salt
•
1 cup King Arthur Unbleached All-Purpose Flour
•
1 tablespoon espresso powder
•
1 cup toasted pecans or walnuts, diced (optional)
•
1 cup semisweet chocolate chips, optional
•
1/2 cup vegetable oil
•
2 tablespoons water or brewed coffee
•
3 large eggs
•
2 ounces Double-Dutch Dark Cocoa
•
10 1/2 ounces granulated sugar
•
2 ounces confectioners' sugar
•
3/4 teaspoon salt
•
4 1/4 ounces King Arthur Unbleached All-Purpose Flour
•
1/4 ounce espresso powder
•
4 ounces toasted pecans or walnuts, diced (optional)
•
6 ounces semisweet chocolate chips, optional
•
3 1/2 ounces vegetable oil
•
1 ounce water or brewed coffee
•
3 large eggs
•
57g Double-Dutch Dark Cocoa
•
298g granulated sugar
•
57g confectioners' sugar
•
3/4 teaspoon salt
•
120g King Arthur Unbleached All-Purpose Flour
•
7g espresso powder
•
113g toasted pecans or walnuts, diced (optional)
•
170g semisweet chocolate chips, optional
•
99g vegetable oil
•
28g water or brewed coffee
•
3 large eggs
ADVERTISEMENT