28 July 2020
Recipe from The Perfect Cookie, America's Test Kitchen, 2017, p. 243; also available online.
I have made brownies using many different recipes and I've written about many of them here. They vary in the depth of chocolate flavor and the texture, from cakey and light in flavor to fudgy and dark. The brownies in this recipe fall in the latter category. The recipe was presented on the America's Test Kitchen TV show back in 2002.
The preparation was straightforward. A mixture of bittersweet and unsweetened chocolate was microwaved carefully, adding butter after the chocolates had started to soften and melt. until the chocolate and butter were totally melted. Dutched cocoa (natural cocoa would be okay, too) was whisked into the melted chocolate. In a large bowl, sugar, eggs, vanilla, and salt were whisked together until smooth. The slightly cooled chocolate mixture was whisked into the egg mixture. A.P. flour was stirred into gently until incorporated. The batter was poured into an 8x8-inch baking pan that had been prepared with a greased foil sling and baked for about 35 minutes at 350°. Total time, exclusive of cooling, was about 75 minutes.
As promised, these brownies are fudgy with a thin crispy crust and a lot of chocolate flavor. They were easy to make and didn't take a lot of time. I wish I could tell you how they compare to all of the other recipes I have tried, but they are good to eat. It would be nice to do a side-by-side comparison but that's just not practical. Maybe ATK could prepare brownies and do a taste test, that would fun and useful. They wouldn't have any trouble recruiting tasters.
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