cocoa brownie thanks
- Betty in OK Apr 3, 2005 11:22 AM
Mar a, THANKS for the Cocoa Brownie recipie from epicurious. I made them last night and they are the best brownies I have ever made. They really do highlight the good cocoa. I used some of my few pecans from this year.
They are intensely dark and the top crust is chewey - not pretend storebox chewy, real chewy, and the insides moist and soft. This morning they are truly fudgy. With Braum's vanilla custard last night they were great.
below is a link to the cocoa
You're welcome! I'm glad you liked them. And they're so easy too... Now I'm thinking of making these brownies today.
Interesting... I see these cocoa brownies are from my baking idol, Alice Medrich. She also has a fabulous recipe for melted-chocolate brownies (also calling for 1/2 c. flour). I wonder if good results could be had by combining the recipes, for a brownie with the intensity of cocoa and the chocolateness of chocolate?
re: ChowFun (derek)
AMEN! Fudgy DOES NOT EQUAL chewy.
I'm working on perfecting a chewy brownie recipe (it's still very much in the development stage, sorry to report. I don't have the time or the pounds to dedicate a lot of work to this). Will let you know if I get something good going.
In the meanwhile, I would also love to get a good chewy brownie recipe. I think somebody linked to a food and wine recipe recently. I looked it over and didn't think it would cut the mustard (IIRC, it included chemical leavener, which I don't think will help the chewy brownie cause.)
In the fudgy vs. cakey debate, the chewy gets left by the side of the road, an ugly step-sister who is really cinderella!