The worst brownie I ever ate was on a layover at the Detroit airport. My flight was delayed, so obviously I deserved a treat. Despite my suspicion of the freshness and quality of desserts from coffee chains, I figured any chocolate was better than none.
Except there was, essentially, no chocolate in this brownie. It goes to show how a little cocoa goes a long way in terms of color, but not so much with flavor. What a disappointment.
This was not that brownie. This brownie is full of chocolate flavor. It isn’t chewy and it isn’t cakey, but I’m not sure fudgey is the word I would use to describe it either. It isn’t my favorite brownie – my favorite is taller and fluffier – but certainly wasn’t a disappointment.
Anne, who chose these brownies for Tuesdays with Dorie, has the recipe posted. The only changes I made were to add the salt (½ teaspoon) and espresso powder earlier in the process, with the melting chocolate, so they would dissolve and be perfectly evenly dispersed in the batter.