For some time, I’ve been on a quest for a recipe for a recipe for the perfect brownie–chewy and fudgy. Recently I made the Barefoot Contessa’s “Outrageous Brownies” and another recipe called “Supernatural Brownies,” which was featured in the New York Times. While both of them were tasty, Brooke’s brownies surpassed them. I would like to add that I didn’t alter anything in this recipe. I did have to bake them a little longer than the recipe stated and was concerned about over baking them, but they turned out perfectly. The corners (which I usually don’t like) were especially delicious and had a nice chewiness to them. This recipe is definitely a keeper. Thanks.
Delicious! These are dense and rich! If you don’t like a sweet, fudgy brownie, don’t make these. Most of the lower ratings were due to people decreasing the amount of sugar. If you want a 5 star brownie, use all 3c. of sugar. If you want a 3 star recipe, decrease your sugar…its that simple.
I loved the taste of this brownie and the texture. Seriously perfect perfect fudgey brownies. This is MUCH BETTER overnight as the butter doesn’t ooze and the sugar taste becomes more neutral. This is a lot of sugar for my taste so I cut it down to 2 cups and even then it was sweet. Something I learned from a chef I knew: Beat your eggs till they go a light yellow then gradually add the sugar. Mix your cocoa and butter or dark chocolate (with a v high cocoa %) in a microwave or over the stove. Let it cool then fold into the fluffy egg mix and then slowly fold in the flour. For some reason this always ensures I have fudgey brownies and never dry ones.
My family is a brownie family…and my husband said these are the best brownies he has ever had! I usually make the ones from a box, and he said these are far better. They were really fudgy and soft. I coated the chocolate chips in a little flour before putting them in the batter so they wouldn’t fall to the bottom of the pan.
150 g of sugar
150 g of flour
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