I am beside myself with excitement for finally trying this recipe. This is the most fabulous brownie I have ever eaten. They have only been out of the oven for 2 hours. While cutting them, a few pieces broke off, and well, you know......I had planned to wait until tomorrow :-).
The only variable I can imagine that could result in the discrepancies of other reviews is either the quality of the ingredients or incorrect mixing and timing. I used Valhrona chocolate powder. I had a wee bit more than 1/3 c. left, so I threw in the extra. I also used fresh eggs from a friend's chickens and a high quality Madagascar organic vanilla. One other trick I think I heard on Food Network is to always add a touch of espresso powder to any baked chocolate dessert. So I timidly added 1/4 tsp. I was also vigilant regarding my baking time, as I like a gooey, chewy, fudgy brownie. I checked them at 18 minutes, then added 3 more minutes for a total of 21 minutes baking time. A toothpick came out nearly clean and I feared that I left them a minute too long. Alas, once cooled, they were the perfect consistency, so tender that I had to be careful lifting them from the plate. Another thing I did was to line my pan with parchment paper. I left 2 sides longer in order to have handles for removing them. I am glad I did that, as it would have been difficult to remove them otherwise. Thank you so much, Angie. These will become a foundation for my company chocolate desserts. I anticipate experimenting!!
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I am beside myself with excitement for finally trying this recipe. This is the most fabulous...