Yield: Yields one 9-inch-square pan of brownies.
These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)
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Taste good, but not crazy about fluffy texture nor vertical difference between centre pieces and edge pieces.
I'll go back to this recipe next time:
I love fudgy brownies. The past week I have decided to step away from the boxes and go the way of scratch. I am very good at improvising with cooking, but I am so horrible when it comes to baking. I don't know how to replace, add, or subtract for certain outcomes. I have tried five, yes five, recipes this week for brownies. This is the best yet, but still does not have what I qualify to be called a "fudgy" brownie. This is what I would consider normal. The language is also not to specific, as it says to mix the first few ingredients with the heated butter, then later suggests you were supposed to use a mixing bowl, not the sauce pan the butter was heated in. I am very new to baking, however so far it seems I will have to go digging through grandmas old cookbooks to get the brownies I have been craving. I hope this helps anyone else in my position, who feels you should not have to find a bakery and pay 4$ a piece for a 2" square of heaven (you will have to keep looking). However, for an easy, easily manipulated recipe to suit parties or family fun this is great!
I really like this recipe, but how do I cut them nicely as in the picture? Is it possible? I've tried cleaning a knife with hot water, with a pastry scraper, with a pizza slider, spreading a litter oil in whichever tool before cutting. Flipping the brownie upside down before cutting it. But have NEVER achieve clean pieces. Any idea? Thanks!
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