This recipe was featured in an email from the www.kingarthurflour.com website: "Fudgy, cakey, fudgy, cakey... can't make up your mind? If you're looking for a brownie that's right in between those two styles, you've found it. These brownies combine a fudge brownie's ultra-moist texture with a subtle cake-like rise, for the best of both worlds. " Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked. Tips from our bakers: When testing to see if brownies are done, take a cake tester or the tip of a sharp knife and carefully poke it into the center of the pan, digging around just enough to see the interior. You should see moist crumbs, but no uncooked batter. Yes, you'll be left with a small divot in the center of your brownies; just cut around it when you're cutting the brownies into squares.
Recipe From food.com
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 24 2 inch brownies, 24 serving(s)
Number Of Ingredients 10
Recipe From epicurious.com
Categories Chocolate Bake Quick & Easy
Yield 24 bars
Number Of Ingredients 10
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Preheat oven to 350 degrees. Lightly grease a 9x13 pan. In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir …
- In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
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Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust. Spoon the batter into a lightly greased 9" x 13" pan.
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