Brownies

[cjsmith]

No sooner did the kitchen get cleaned up than I had to go make it dirty again.

I chose to pitch pie number two, which is exactly the kind of thing that happens during futzing with a recipe, but still it never feels good to actually do it. (Pie number one is significantly depleted and won't last much longer.)

So I am assuaging my poor sad little feelings with a recipe I know never disappoints (and which needs absolutely no futzing whatsoever): Alice Medrich's "Bittersweet Brownies". MAN THOSE ARE GOOD.

Oh @#$!. The version of the recipe I just found online is noticeably different from the one in the book. FUTZING ALERT! DANGER, WILL ROBINSON! ...I think I can avoid it though. Looking at the ratios, the one in the book -- the one I've done so many times the book has a crease -- looks to me like it'd come out better.

Danger averted.

Brownies imminent.

Comments

[cjsmith.livejournal.com]

Yes, making mistakes is definitely the price of trying things. It's just not always pleasant to realize the latest attempt was a big ol' goof. Oh well. At least pumpkin pie ingredients are cheap.

Does the one in "Bitter Sweet" have that much flour? The one I used yesterday, called "Bittersweet Brownies" in her book Cookies and Brownies, has only a quarter cup.

I would love the very fudgy one. :-) :-)

[apparentparadox]

Yep, the one in Bittersweet has 1/2 cup (double the 1/4 cup from the Cookies & Brownies book). Note, however, that the one in Bittersweet has an additional tablespoon of butter (which would require more flour to compensate) and that the one from Cookies & Brownies uses 3 oz of unsweetened chocolate (which probably absorbs some of the moisture, thus needing less flour).

The proportions from the one in Bittersweet also match pretty closely with Nick Malgieri's Pecan Brownie recipe.