This morning, I take a departure from my weekend testing to report on a Wednesday food section recipe. This morning the Times published a dissertation on chocolate
and this companion piece by Julia Moskin with three recipes.
Like Moskin, I don't swoon over "death by chocolate" desserts. I'd rather have rice pudding, a cream puff from Beard Papa's or a sfogliatelle.* But I'm game to try these. Since one of the recipes takes only 20 minutes to bake, I decided to try it on the spur of the moment.
The recipe calls for placing the baked brownies in an ice bath to cool, producing a "slump" in the middle and a fudgy texture. You can see from the picture that the center did indeed slump. I'm not really a fan of a fudgy texture, but the people in my office are, and I'll bring it for them to try. Tomorrow, I intend to try the "Supernatural" brownie recipe, which actually sounds better to me. The article is about how you should be using higher-end chocolate for baking, and I used Scharffen Berger.
Now that I have tasted these, I think they are a bit too gooey. They taste good, though. I liked the part near the edges, which isn't as gooey. Also, the brownies stuck to the foil. I wonder if the foil shouldn't have been buttered.*Exception: I do like Choco Leibniz cookies in dark chocolate.
4 comments:
Excellent brownies, Nina! You're right - they were fudgy and moist, but that's what I like!
Those are by far the best brownies I have ever had! They are so creamy and delicious. Thanks Nina!!
Great brownies Nina! I'm not a huge fan of brownies but this one left me wanting more:)
I loved the way the brownies tasted, I suppose it was the higher end chocolate, but they were a little too gooey. Sorry I missed the next batch.
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