In cooking there are a few things that end up like an Arthurian grail quest of cooking. The big one is, of course, chocolate chip cookies. But close behind is the ideal brownie. Everyone has their opinion on the chewy vs. cakelike, nuts vs. no nuts, edge vs. middle piece, etc. I’m in the chewy, middle piece, and nuts are anathema camp.
Because I like trying weird ingredients in things, I’ve been wanting to try the King Arthur Flour zucchini brownie recipe (because it sounds terrible — how does it work? I must know.) but sadly the only zucchini I have on hand is about half as much as I need for it. But I already had brownies on the brain.
Enter the King Arthur Flour Fudge Brownies recipe. It was throwing around some pretty serious language,
“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.”
I don’t actually use their flour (maybe I should?), but this company has great recipes. These brownies are amazing. The texture is exactly what they said — ultra-moist without being underbaked. And although recipes such as Best Cocoa Brownies on Smitten Kitchen are good, they’re more like pieces of chocolate candy rather than a brownie.
This recipe uses mostly cocoa for the chocolate flavor, although it does have added chocolate chips. I also added white chocolate chips, which I admit is sacrilege, but I’ve been on a white chocolate kick.
I made a half batch (because their recipe makes two dozen) and in my 8×8 pan the brownies cooled to about .8 inches tall, as promised. And these brownies have a from-a-mix style flaky top, just as promised!
King Arthur, have you found the grail?
Turns out they have.