Good day humans of Earth! This is (sadly) the final of my brownie battle posts. Today’s brownies? The King Arthur Flour and America’s Test Kitchen recipes. Both came highly praised and were solid contenders for the title of best brownie.

KAF chocolate brownies

The King Arthur Flour brownies were dense, fudgy, and very chocolatey. Although not magical, they are a very high quality brownie, and if you are looking for something that is straightforwardly chocolatey and classic, this is your brownie. I think that the chocolate chips added a great juxtaposition of chocolate texture and percentage, and overall I give these guys a 7.75/10.

The America’s Test Kitchen brownies were even more simple. The flavor was definitely rich chocolate, but as a cakey brownie, they lacked the moisture and intricacy of flavor that I have come to see as essential to brownies worth making and eating. Decent and reliable, but altogether, not thrilling. 6/10

America's Test Kitchen Brownies

In the end? My favorite by far were David Lebovitz’s Kate Hepburn brownies- a total surprise, since I made them not from a recommendation, but because I was intrigued to test the difference between Lebovitz’s french brownies and the Hepburn American standard. Buttery and rich, these won because of their magical caramel dimension, and the perfect texture of the nut/chocolate chip additions. In fact, I just made them again. 9.75/10.

Anyway, I hope you enjoy the two recipes for today, your classic rich chocolatey standard brownies!

King Arthur Flour

KAF brownies


  • 2 eggs
  • 5/8 cup Dutch cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder (to enrich chocolate flavor, if desired)
  • 1/2 Tbsp vanilla
  • 1 stick butter (unsalted)
  • 1 1/8 cup sugar
  • 3/4 cup flour
  • 1 cup chocolate chips


  1. Preheat oven to 350°F and grease an 8×8 pan.
  2. Beat the eggs, cocoa, salt, baking powder, espresso, and vanilla on medium speed for about four minutes. This can be simultaneous with step 3.
  3. Melt the butter (either on the stove or in the microwave), then stir in the sugar to combine. Continue to heat the butter-sugar mixture until hot but not bubbling (it will look shiny) to dissolve more of the sugar.
  4. Add the hot butter mixture to the cocoa mixture and stir until smooth.
  5. Add in the flour and chocolate chips, stirring until smooth and combined.
  6. Spoon the batter into the prepared pan and bake for 25-35 minutes, until a toothpick in the center comes out clean. Cool in the pan on a wire rack. Enjoy!

King Arthur Flour fudgy brownies

America’s Test Kitchen Ultimate Fudgy Brownies

America's test kitchen cakey brownies


  • 5 oz bittersweet chocolate (60-70%), coarsely chopped
  • 2 oz unsweetened chocolate, coarsely chopped
  • 3 Tbsp Dutch cocoa powder
  • 1 stick butter
  • 1 1/4 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 cup flour


  1. Preheat oven to 350°F. Line an 8×8″ pan with aluminum foil and grease the bottom and edges of the pan.
  2. In the microwave or over a double boiler, heat the chocolates, cocoa powder, and butter, stirring often until smooth but not bubbling.
  3. In a large bowl, whisk sugar, eggs, vanilla, and salt until well combined. Whisk in the chocolate mixture until smooth, then gently stir in the flour until just combined- there may still be a few streaks of flour in the batter.
  4. Scrape batter into prepared pan, smooth the top, and bake for 35 -40 minutes, until a toothpick comes out clean. Cool completely in the pan on a wire rack. Enjoy!