Beat the Dutch

2 Rules to live by:

  1. Any week that ends with brownies can still be said to have ended on a high-note, and
  2. Some weeks just need chocolate.  

This week could only prove both statements.  Between a house inspection with bad news (for the seller, specifically) and a check-engine light: chocolate might not have solved all my troubles, but neither did it add to them.  So of course when I was planning my baking day I made sure there was room on this sunny fall afternoon to make some serious-week brownies.  And by serious I do mean the fudgiest, most chocolate-dense brownies recipe I could get my clicking-finger on.

This recipe did not disappoint.  I like my brownies bitter-ish, with a flavor that’s rich and not overly sweet.  The recipe these are based on comes from King Arthur Flour.  My batch omits the espresso power, largely because I think good Dutch-processed cocoa doesn’t need the addition.  But these stilled packed a deep-bodied flavor I was looking for; along with my favorite kind of dense, almost-caky texture.  Did I mention the chocolate chips?  Because: oh yes, there are chocolate chips.

the holy grail of brownie mixesIt’s no small compliment to say that these brownies act like a double-batch of the Trader’s Joe’s mix.  If you’ve never had them: the TJ’s variety is as fantastic as it is  budget-friendly.  These brownies, are thicker and moister compared to the boxed brownies.  They’re given body and depth in no small because of the 4 eggs and one-whole-cup of butter. Each individual brownie is rich enough to be satisfying (well… if you want to stop at one brownie).  The portion is significant, so plan to share with plenty of people, or cut the recipe in half.


Fudge Brownies


4 Large Eggs
1 1/4 cup (106 g) Dutch-process Cocoa
1 tsp Salt
1 tsp Baking Powder
1 tbsp Vanill Extract
1 cup 8 oz Pasture-raised Butter
2 1/4 cups (450 g) Sugar
1 1/2 cups (180 g) All Purpose Flour
2 cups (16 oz) Chocolate Chips (Morsels)


9” x 13” Baking Dish
Microwave Safe Bowl
2 -Mixing Bowls
Hand Mixer


  • Preheat the oven to 350° and grease the parchment.  Once it’s ready lay the parchment in the baking dish, making sure it comes up at least 1” on the sides.
  • In a mixing bowl combine the chocolate chips and flour.  Set aside.
  • In the microwave safe bowl combine the sugar and butter.  Microwave on 30 seconds until the butter is completely melted, and mix the two until they form a shiny gooey mix.  Set aside.
  • In the mixing bowl, crack the eggs, and stir slightly.  While beating on medium speed, add the cocoa, salt, baking powder, and vanilla.  Beat the mix until it has some body (about 2 minutes).  
  • Add the butter and sugar mix, and stir to combine until smooth.
  • Add the flour and chocolate chips, stirring until just combined.
  • Spoon the batter into the baking dish and smooth the surface.
  • Bake the brownies for about 30-35 minutes (it will vary depending on if your baking dish is glass, ceramic, or metal), removing once a cake tester or knife poked into the center comes out clean.



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