Anniversary Brownie Time....KAF Fudge Brownie

I can't believe it has been 9 years since Mike proposed to me. Time really does fly by when you are having fun. This year I decided to keep it simple and just make plain old fudge brownies. So Mike suggested I try the ones from King Arthur. He also thought it was funny that they KAF Guaranteed...he had some joke about it but I blocked it out .
Fudge Brownies
King Arthur Flour

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cup dutch process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla
1 teaspoon espresso powder (optional)
1 1/2 cups All-Purpose flour
2 cups chocolate chips

• 8 ounces (2 sticks) unsalted butter
• 15 3/4 ounces sugar
• 4 large eggs
• 3 3/4 ounces Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder, optional
• 1 tablespoon vanilla extract
• 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 12 ounces chocolate chips

Directions

1) Preheat the oven to 350°F. 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 110°F to 120°F), 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.

Review: I don't know what to say but these are really good fudge brownies. Now I know why they are guaranteed to come out great. I would make these again and I don't think anything needs to be changed. When i was reading the reviews on the KAF website it got 4 1/2 stars...and all the most recent have been 5 stars...so I wanted to see who gave it anything less. When there was one that was really funny and Mike has been quoting it to everyone. The one I liked was someone complained that it was almost like eating fudge...hello when the title of the recipe has the word fudge in it...i hope they are more like fudge then anything else.