brownies

Bittersweet Brownies

Posted by jenny on 10/17/2009

The 'Brownies and Bars' chapter of Cookies and Brownies gives you a lot of options if you are not inclined to make a cookie. This brownie recipe is focused on the bittersweet flavor, and one of the variations is for an extra bittersweet brownie using Scharffen Berger 70% with no adjustment to the sugar – making it a very strong bittersweet indeed! However, you can get a nice bittersweet flavor combining unsweetened chocolate with semisweet, which is what the original recipe shows below.

A few notes on this recipe:

Very Fudgey Brownies

Posted by jenny on 10/16/2009

After baking both the New Classic and the Bittersweet brownies, I’d started to get the hang of mixing a good batter. Then I took a closer look at the steps for this recipe and realized this one was completely different.

The batter begins with pan-melted butter, and something about adding first the cocoa and then the sugars changes the texture and flavor of this brownie.

New Classic Brownies

Posted by jenny on 10/07/2009

This brownie recipe is straight-up like my Mom’s brownies with one crucial difference, something Alice Medrich refers to as ‘The Steve Ritual’ in Cookies and Brownies: