The Best Fudge Brownies Ever
1 cup butter
2-1/4 cups sugar
1-1/4 cups Dutch process cocoa
1/2 tsp. salt (1 tsp. if using unsalted butter)
1 tsp. baking powder
1 Tbsp. vanilla extract
4 large eggs
1-1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups (12-oz bag) chocolate chips
Preheat the oven to 350 degrees. Lightly grease a 9x13 pan.
In a medium-size 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 28-30 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.
I added a raspberry topping -- recipe from a Betty Crocker brownie mix box:
8 oz cream cheese, softened
1/2 c. raspberry jam
1/2 c. powdered sugar
Beat together till smooth. Spread over cooled brownies. Drizzle with 1 sq. chocolate melted w/ 1 Tbsp. butter. Refrigerate to set.