This is one of our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe; no melting chocolate, no combining wet and dry ingredients separately, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.

Prep

7 mins

Bake

25 - 30 mins

Total

32 mins

Yield

about 2 dozen 2" brownies

Ingredients

Ingredients:
• King Arthur Unbleached All-Purpose Flour | --- | 1 cup (120g)
• Unsweetened Cocoa, Dutch-Process or Natural | --- | 3/4 cup (64g)
• Granulated Sugar | --- | 1 3/4 cups (347g)
• Table Salt | --- | 1/2 teaspoon
• Baking Powder | --- | 1/4 teaspoon
• Espresso Powder (Optional; for Enhanced Chocolate Flavor) | --- | 1 teaspoon
• Large Eggs | --- | 3
• Unsalted Butter, Melted | --- | 8 tablespoons (113g)
• Vegetable Oil | --- | 1/4 cup (50g)
• King Arthur Pure Vanilla Extract | --- | 2 teaspoons
• Semisweet Chocolate Chips (Optional) | --- | 1 cup (170g)

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
2. Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
3. Spoon the batter into the prepared pan.
4. Bake the brownies for about 25 minutes, or until they're just barely beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn't see any wet batter.

5. Remove the brownies from the oven; let them cool completely before cutting.
6. Store any leftover brownies, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.