Browniefest part 7: An update on King Arthur Flour’s “Double Fudge Brownies”

I’ve already written two posts about “Double Fudge Brownies”, a whole-wheat recipe from King Arthur Flour’s Whole Wheat Baking, including a complete walk-through, so I don’t really have much to add here. However, I did redo the nutritional analysis to reflect how I made and served this recipe for Browniefest. As before, I used traditional whole wheat flour and India Tree dark muscovado sugar.

Evaluation results

These brownies are made with chocolate chips — this time, I used Guittard Akoma 55% semisweet chips — and, like the Cook’s Illustrated recipe with hand-chopped semisweet chocolate chunks, it was marked down by many tasters on texture grounds that I think were due mostly if not entirely to the brownies having been stored in the freezer prior to service, which caused the chocolate chips to re-harden after having partially melted during the baking process. This is still one of my favorite recipes, despite getting an overall score of 3.0 (n=7) and finishing out of the top 10. The same tasters actually gave this recipe better than average scores on the more specific elements (“chocolate flavor”, “chewiness”, and “moistness/mouth feel”), which suggests that there’s some category I failed to capture in my data collection.


Recalculated to reflect the portion sizes and specific ingredients used for this batch. “A Low Sodium Food” according to FDA regulations.

Nutrition Facts
Serving size: one 2″x2¼” square (56g)
Servings per recipe: 24
Amount per serving
Calories 251 Calories from fat 117
% Daily Value
Total Fat 13g 20%
 Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 129mg 5%
Potassium 11mg 0%
Total Carbohydrate 31g 10%
 Dietary fiber 3g 10%
 Sugars 23g
Proteins 4g 7%
Vitamin A 6%
Vitamin C 0%
Calcium 2%
Iron 18%
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