Fudgy Brownies
I like to compare recipes from my favorite baking sources so I can pick the best one and have a “go to” recipe. I did a bake-off to compare the brownie recipes from Cook's Illustrated, King Arthur Baking, and Stella Park's Bravetart cookbook. I employed multiple taste testers and basically, no one could pick a favorite. They were all good. Each of the three recipes used two or three forms of chocolate and all were the fudgy kind of brownie.
I decided to make my own variation of the Bravetart recipe. I'm using a little less butter because I'm skipping the step of browning the butter, which was not noticeable to me in the final product. (I love browned butter when it is more obvious in the flavor.) I'm also using just a little bit more sugar. These brownies are fudgy but not too dense. They are a great base if you want to mix in nuts or anything else.
Use good quality chocolate and cocoa for these brownies. A higher fat Dutch processed cocoa is worth buying. Droste is a good grocery store brand. An aluminum pan will cook these more quickly than a glass pan, and that is what I recommend here.
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