09 February 2010
TWD: Rick Katz's Brownies for Julia
My new. Favorite. Brownie. I don't care what the other TWD bakers say about it being too wet, too gooey, underbaked. I loooove me some melted chocolate. And this is one gooey, melty brownie. Warm, it looks like this, with a cakey bottom, fudgy middle with lots of melty bits, and thin, crispy top. Chilled, you get something very dense and fudgey, or you can bring it to room temp for something in between. I used a mix of white, brown, and golden sugar with the eggs because I ran out of white, and that worked just fine. I also used sea salt, which I highly recommend, and didn't reduce the amount because I like my sweet and salty. I used an 8" square pan, ungreased, and that was fine. Dorie warns that the brownies are very delicate, but I found that once cooled to room temp, they sliced very neatly and were easy to lift from the pan and wrap for freezing. The delicate part is the top, so just don't press on that and you'll be fine.