You can laugh, based on years on my often-but-not-always-positive critiques of Dorie’s recipes, but I actually think I’m pretty open-minded about desserts. For example, I definitely already have a favorite brownie recipe. It’s evenly balanced between cakey and fudgy, which is exactly how I like my brownies. When one report after another started rolling in that these brownies were ultra gooey, I started to get the feeling that they wouldn’t be my style.
But you know what they would be? Brownies. And that is a very good thing.
I did reduce the butter a bit, not so much in an effort to change the texture of the brownies or to be healthier, but just because I happened to have 7 tablespoons (for a half recipe, which called for 8 tablespoons) handy when I was baking these.
I don’t know if it was the slightly reduced amount of butter or because I baked the half recipe for the same time Dorie recommends baking the full recipe, but these brownies ended up with my perfect brownie texture. They were nice and rich, but still firm enough to hold their shape like a brownie should. Once they were cut into near bite-sized squares, they were perfectly irresistible.
One year ago: Floating Islands