Did I need another brownie recipe on my blog? I checked the labels over on the right hand column of this site…43 recipes tagged “brownies.” Wow. Could these be any better or any different than the other 42 I’ve tried? Why, yes, these are special. And they do stand out among the scads of brownie recipes out there.
First of all, there is a step I’ve never encountered in a brownie recipe. The eggs are mixed with the sugar, then half is added to the chocolate. The other half of the egg mixture is whipped till light, fluffy and doubled in volume. This is folded into the batter, followed by the flour. The brownies are baked so that the middle is slightly underdone…which makes them extremely fudgy and irresistible. The only tweak I made was to replace the bittersweet chocolate with semisweet.
This week’s Tuesday’s with Dorie hostess is Monica of A Beautiful Mess. The recipe can be found on her blog. Others in the group had trouble with the baking time…I baked mine in a metal pan and added 5 minutes to the cooking time…just over 30 minutes. Much longer than that will change the texture of the finished brownies. Bill was thrilled with these…and when I served them to my book club, I was immediately asked for the recipe. When I mentioned their name, Best-Ever Brownies…I got nods of agreement. These are a MUST try for you folks who prefer fudgy over cake-like brownies.
Tip of the Day Repeat: To get the cleanest, neatest cut, make sure to chill your brownies before slicing. Wipe the knife off as needed…and you can even dip your knife in very hot water, then dry it off before slicing, if needed…