I have been meaning to try this recipe for several years, but hadn't gotten around to it. I don't make brownies often but needed some for a bake sale. I have read through probably 1,000 reviews paying close attention to those that were lower than 3 stars.
These came out perfectly for me; satiny top and chewy around the edges, a bit fudgier in the middle, just the way I like them. I did not frost them because a really good brownie never needs frosting, but that is my opinion.
I think a lot of the bad reviews must be because of how we each like our brownies. What is chewy to me could be cakeish to someone else perhaps, not sure. I do know a few things though, how you mix brownies makes all the difference in the world. I melt my butter and then remove it from the heat while I mix the dry ingredients thoroughly and beat the eggs. Then I stir in the sugar, eggs and vanilla and blend well. Next I add the dry ingredients at once and stir to mix. There probably will be a few small lumps, like uncooked popcorn kernel size and that's okay. Just make sure all the batter is moistened. If you 'beat' it too much it will rise more and there is where your 'cake' type brownie comes from. Just use a good old fashioned rubber spatula or wooden spoon, either works fine. It is a bit more complicate than a mix, but so much better.
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I have been meaning to try this recipe for several years, but hadn't gotten around to it. I...