I've been making these brownies for 12 years and have never had them come out cake-like. If you want a denser texture then don't use an electric mixer at any stage (and only stir in the dry ingredients until they're just wet). Make sure the melted butter is cooled before adding the eggs, too. I whisk the dry ingredients together in a separate bowl and add that mixture to the mixed wet ingredients. If you *want* a lighter-textured brownie, use the electric mixer and don't melt the butter--just have it softened.
Unless you need so much sugar in a brownie that your teeth hurt, you can skip the frosting and just add 1/2 cup nuts or chocolate chips. I've never used the frosting (I add chopped pecans or walnuts) and still find them to be a bit too sweet. I think 3/4 cup is plenty (maybe b/c I use organic unrefined sugar).
I grease my 8x8 glass pan and line it with unbleached parchment paper to make it easier to get the brownies out. For denseness, I slightly underbake them (toothpick still a bit wet). After 15 minutes out of the oven, I lift the brownies out of the pan using the liner as handles and leave them to cool completely on a rack. Then I flip the whole thing over onto a large cutting board and peel the paper off. I cut from the bottom, just as it lays, which prevents the top from cracking and caving in when I cut. Using a chef's knife, I start with a center cut to make 2 equal sections and then cut the two halves in half lengthwise and repeat on the adjacent side.
5 users found this review helpful
Mar. 18, 2014