Hey Suzie. This is from the Banter Blog on King Arthur's site. It says dutch processed but I just use Hersheys. Good recipe.

Fudge Brownies

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.

Read our blog about these brownies, with additional photos, at Bakers' Banter.

* 1 cup (2 sticks) unsalted butter
* 2 1/4 cups sugar
* 4 large eggs
* 1 1/4 cups Dutch-process cocoa
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon espresso powder, optional
* 1 tablespoon vanilla extract
* 1 1/2 cups King Arthur Unbleached All-Purpose Flour
* 2 cups chocolate chips

Directions

1) Preheat the oven to 350ðF. Lightly grease a 9" x 13" pan

2) In a medium-sized 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 until it's hot (about 110ðF to 120ðF), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

I've been using the Hershey's Easy-Does-It brownie recipe #7 for years.

Ingredients
3/4 cup butter or margarine
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3 eggs
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)

Directions:

1) Heat oven to 350�F. Grease 9x9x2-inch baking pan.

2) Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

3) Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars. About 36 brownies

I've made this recipe many, many times. They are really good. I often add Christmas sprinkles and give them as gifts around the holidays because they cut really nice and work well in those waxed treat bags.

Chocolate Chip Brownies
(from Taste of Home GrandmaâÂÂs Favorites)

1 cup butter, softened
3 cups sugar
6 eggs
1 tablespoon vanilla extract
2 ü cups all-purpose flour
ý cup baking cocoa
1 teaspoon baking powder
ý teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) vanilla or white chips (I usually don't use any white chocolate chips - I just add more of the semi-sweet chips or use milk chocolate chips if I have them)
1 cup chopped walnuts (I don't add these since we are nut-free but they would be great)

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, baking powder and salt; stir into creamed mixture just until blended (do not overmix).

Pour into two greased 9-in. square baking pans. Sprinkle with chocolate and vanilla chips and nuts. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

Yield 3-4 dozen.

I second Nicole's recipe.I have been making that same one for years! Never fails and is SO good.I have even made it substituting Splenda for the sugar.The texture is a tiny bit different but still good!

Thank you! I now have nicole's recipe made and in the oven, because I had all of those ingredients. But I've printed and filed the others to try next time after a trip to the store.

I appreciate everyone taking the time to respond.

Suzieque

And don't forget--you can always use cocoa in place of unsweetened baking chocolate in most recipes. The official substitution is 3 tablespoons of cocoa plus one of butter/shortening for each square of baking chocolate called for. However, I skip the extra fat--and I almost always use cocoa in any recipe that calls for baking chocolate because we like the flavor of cocoa better.

I forgot to change the makes 36 brownies part....ha ha...only if Ya cut it into brownie bites & sprinkle with powered sugar! I cut it into 9 squares. :0) They are moist and fudgy! Hope you like them!

This is a really good one. I use it all the time. In fact I've got to make some in just a bit, for Denny to take to a men's meeting.

1 cup butter or marg.

3/4 cup cocoa

4 eggs

2 cups sugar

1 cup flour

1 teas. vanilla

1 cup nuts (opt.)

9x13 pan greased and floured (so it says...I just spray...works great

350degrees for exactly 30 mins.

I like to frost them with Microwave Fudge Frosting

3 2/3 cups powdered sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup melted butter
1 Tablespoon vinilla

Combine all. Put in microwave 2-3 minutes, beat until smooth...

Or a can of reg choc. frosting from the store is great too.

I got this from my cousin years ago..I even named it after it her in my cookbook. I call it Deb O____'s Chewy Brownies.

I took them to her mother's bday party about 5 years ago...She ate one and said...'' I want that recipe'' I started laughing and told her it was her recipe...lol
Maybe I'm just a better cook...8^)

Sounds yumm-m-m-e-e-e!

ole joyful ... gettinmg his sweet tooth sharpened

The Hershey's Brownie recipe above is probably the best recipe for brownies I've ever had. We make them often.

Hi Susie,

The February issue of Bon Appetit arrived today with - guess what - a recipe for brownies made with cocoa. The editor says, "These are some of the best brownies we've ever had - fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor."

The site has a picture of them; they look wonderful.

Here is a link that might be useful: Cocoa Brownies with Browned Butter and Walnuts

Thank you all! And what a coincidence that the new Bon Appetit has that recipe; they sound perfect. The ones I made (Nicole's) were fabulous, and now I've got lots more, thanks to all of you, to try. I will definitely do so. I love brownies and love making them from scratch.