I allowed myself a special treat this time – I made the whole recipe. It’s rare that I get to bake without doing fractions or figuring out pan dimensions, and it’s so nice to be able to actually rely on the baking times in the recipe. To say nothing of having a pan of brownies around all weekend for easy snacking.
Most brownie recipes that I’ve made start with melting butter and chocolate over a double boiler, then stirring in sugar, eggs, and the dry ingredients (flour, salt, maybe some leavener). This recipe follows that same basic format, except instead of melting chocolate and butter together, cocoa is stirred into the already melted butter. I admittedly have a prejudice against cocoa being the primary source of chocolate in a chocolate dessert, but it’s mostly unfounded.
At least chocolate is included somewhere. Not really one for crunchy mix-ins in my brownies, I very finely chopped the chocolate that was stirred into the batter. I was also hoping that tiny chocolate bits would melt into the batter and give me an overall deeper chocolatelyness than cocoa alone can provide.
A number of bakers commented that after the recommended 30 minutes of baking, their brownies were still exceedingly gooey. Mine, however, were perfect – intensely fudgy, yes, but certainly cooked all the way through. I can only surmise that this must be a difference in the material of the pan and perhaps inaccuracies in our ovens’ thermometers.
The brownies were perfect for what I wanted them for – sundaes with vanilla ice cream and raspberry sauce. And they weren’t so bad for random snacking either.
Lisa, who isn’t a member of Tuesdays with Dorie but won a recent logo design contest, chose this recipe and has the recipe posted on her blog. I skipped the nuts, and I’d use about half the amount of coffee called for.
One year ago: Vanilla Ice Cream (Apparently I’m all about the vanilla ice cream in the beginning of July.)