1 author: King Arthur Flour
2 directions: "Preheat oven to 350F. Lightly grease a 9x13” pan.\n\nIn a medium microwave-safe\
3 \ bowl, or in a saucepan set over low heat, melt the butter, then add the sugar\
4 \ and stir to combine. Return the mixture to the heat (or microwave) briefly,\
5 \ just till it’s hot, but not bubbling; it’ll become shiny looking as you stir\
6 \ it. Heating the butter and sugar a second time will dissolve more of the sugar,\
7 \ which will yield a shiny top crust on your brownies. Transfer the mixture to\
8 \ a mixing bowl.\n\nStir in the cocoa, salt, baking powder, and vanilla. Add\
9 \ the eggs, beating till smooth; then add the flour and chips, beating until well\
10 \ combined. Spoon the batter into the prepared pan.\n\nBake the brownies for\
11 \ 28-30 min., until a cake tester inserted into the center comes out dry (though\
12 \ it may have a few crumbs clinging to it). The brownies should feel set both\
13 \ on the edges, and in the center. Remover them from the oven, and after 5 min.\
14 \ loosen the edges with a table knife; this helps prevent the brownies from sinking\
15 \ in the center as they cool. Cool completely before cutting and serving.\n\n\
16 Mint Frosting: my addition\n2 C. Powdered Sugar\t\t¼ C. Butter,\
17 \ melted\n2 T. Milk\t\t\t\t½ t. Peppermint Extract\n2 drops Green Food Coloring\n\
18 \nCombine all ingredients in a medium bowl and beat with a mixer or whisk until\
19 \ smooth. Spread over cooled brownies.\n\nGlaze:\n¾ C. Semi-Sweet Chocolate Chips\t\
20 3 T. Butter\n\nCombine in a medium microwave-safe bowl. Microwave at HIGH 1 min.\
21 \ or until melted, stirring after 30 seconds. Let stand 2 min. Spread evenly\
22 \ over mint layer. Cover pan loosely with plastic wrap; refrigerate until ready\
31 name: unsalted butter, 2 sticks
45 name: Dutch-process cocoa
80 name: all-purpose flour, 1½ C.
87 name: chocolate chips, 2 C.
90 name: Best Ever Fudge Brownies
94 yield_: 13x9” pan (24 brownies)