I was charged with bringing brownies to a dinner party, with only an hour's notice. No box mix on hand, but plenty o' baking supplies. I am a "tweaker" so, here's what I did... I let the butter brown a little, cause that's how I like it... I added in the cup of sugar (turbinado), then 1/3 cup of a chopped up quality dark chocolate bar, THEN the 2 eggs... the rest of the required ingredients went in. Because of the added chocolate, the batter seemed a little thick to make a chewy brownie, and I added a little egg from a carton (maybe 1-2 tablespoons), and a dash more sugar. This is one of those recipes it is CRITICAL not to overmix - I literally got the dry ingredients wet and not in big chunks (if you whisk sift, it's not a problem). I schmered the batter into a parchement lined glass pan (I hate this pan) - and hauled it to the dinner party to cook. They turned out wonderfully rich and fudgey - great chewy edges and dense in the middle. They baked for right at 33 minutes - and the parchment allows for immediate removal from the pan, so they don't overcook along the edges from the residual. For the review below, where the brownies came out dry, removing so much of the fat, and adding addition dry (cocoa powder) will absolutely alter the texture. The fat + sugar with lack of flour is what gives them their chewy texture, and the sugar is what gives a glossy, cracked crust.
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?