brownie results: attempt #2
gee i could just make this a regular series.
thanks to you guys who responded with tips earlier.
yesterday i make the recipe for "brownies cockaigne" from the Joy of Cooking. the edition is from about 1971 or 1972.
the recipe calls for a 9 x 13 inch pan, 4 eggs instead of 2, 1 cup of flour, 2 cups of sugar, and 4 oz. of chocolate. also called for nuts, but i left them out, as dh is allergic.
texture-wise, they were perfect. lovely, moist, and really chewy. but they were also very very sweet, and not as chocolatey as i'd have liked. i suppose i could add chocolate chips, but they might interfere with the texture.
might try dr._mama's again, but with the larger pan--they were wonderfully chocolatey. or might try altering the JoC one. not sure yet. will post results of next attempt, unless hospitalized.
This is similar to my old standard recipe from the Fry's cocoa tin, which has a little more flour, a cup of melted butter and a cup of cocoa. Not sure what the texture effects of reducing the sugar or increasing the chocolate would be, but do try adding chocolate chips, you should get a very rich treat that is still moist and chewy if not more so.
Your postings got me thinking about brownies and I Googled up an article called "The Brownie Debate." Thought you might be interested. The article makes reference to some serious brownie makers. You might want to follow up on some of these references.