Tuesday with Dorie
Frankly, I wasn't sure I was going to make these when I saw them on the schedule. I was somewhat skeptical when I saw that Contributing Baker, Rick Katz, had called his recipe "Best-Ever Brownies." I already have a couple of recipes that are vying for this title, but was curious enough to see how his measured up.
Each brownie recipe seems to have their own unique technique and this one was adding half of the whipped sugar and eggs to the batter and then whipping the remainder sugar/egg mixture until it doubled in volume before folding into the chocolate mixture. It took awhile to incorporate the egg mixture into the chocolate and I was afraid of over mixing before I even added the dry ingredients. It seemed like I just kept folding and folding, but finally it all came together. I lined a 9-inch square metal pan with parchment paper. I checked the brownies after 23 minutes and they were pretty gooey, but when I checked again at 28 minutes they were ready.
The verdict? I really like these. At first John didn't think they were sweet enough and weren't as good as the other brownies I make, but then by the second one he decided that he liked them. I loved the crisp top and the fudgy, with just a hint of cake-like, center. I don't know if I would give them the honor of 'best-ever,' but they are right up there with my two favorite brownie recipes: Matt and Renato's The Baked Brownie and Alice Medrich's The New Classic Brownies. But, you be the judge and make them for yourself. You can find the recipe over at Monica's, A Beautiful Mess. And don't forget to check out what the rest of the bakers thought over at Tuesdays with Dorie.
I hope everyone has a safe and happy Thanksgiving!