Muffin Man and I made brownies yesterday. We used Moosewood's recipe and they came out really well...if what you want is very good chocolate cake. Which I love, but it wasn't what I was going for. Cakiness included: consistancy and a matte top crust.
So as soon as my Women and Work final is over, I'm going to try the recipe from Cook's Illustrated several years ago, which goes into great detail about how to avoid cakiness and get that true brownie panache. According to them, the secret is fewer eggs and a mix of semi-sweet and unsweetened chocolate with a bit of cocoa powder. Also, more vanilla and less butter. Hmmm. I'm looking forward to trying it.
Still. The Moosewood recipe comes out deeply chocolatey and is really scrumptious with frosting. It just may be the best recipe for chocolate cake I've ever used. The question is, do I go down for one more piece before bed tonight? Or do I have some for breakfast in the morning?
Through My Glasses, Dorkily
6 years ago