Best Ever Brownies

November 20th, 2012 by Erin Gennow
More Best Ever Brownies

More Best Ever Brownies

TWD – Tuesdays with Dorie

Best Ever Brownies

These brownies turned out cake-like on the outside edges and a bit soft and raw in the center.  

Chocolate and Butter

Chocolate and Butter

I like a combination of fudgy with a slight bit of cake-like texture for chewy texture, but I wasn’t getting this.  My husband really enjoyed the brownies.  They are not bad in any way, but mine did not turn out like the description in the book.

Folding Chocolate and Eggs

Folding Chocolate and Eggs

I baked them in an 8×8″ metal pan, since I didn’t have a 9×9″ glass or ceramic dish.  I did bake them about 5-8 minutes longer.  These brownies are super rich, so make sure to have plenty of milk on hand. Small squares work well – a little goes a long way.

Brownie Batter

Brownie Batter

Just Baked Best Ever Brownies

Just Baked Best Ever Brownies

Best Ever Brownies

Best Ever Brownies

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.  Or, view it on the sites of this fellow Tuesdays with Dorie blogger:

Monica of A Beautiful Mess

A year ago on The Daily Morsel

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3 Responses to “Best Ever Brownies”

  1. Sara says:

    Milk definitely is a must for these – they’re so chocolatey and rich. Your brownies do certainly look terrific!

  2. Love the fudgy centers on yours!

  3. cathleen says:

    Milk is a must for sure with brownies – at least in my book!

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