Brownies are probably my favorite thing to make. Simply because they are simple, usually use minimal dishes and each recipe with its different nips and tucks can change them from fudgy to cakey and everything in between.
I prefer dense, cakey, thick brownies over the ooey-gooey variety, which made me second guess making these. BUT I tried to keep an open mind to trying something new. Plus I knew I could always pawn them off on the fiance’s co-workers. 😉
They were well liked by everyone (except for me) but I won’t be making these again. It just didn’t take me to that brownie nirvana that I wanted. I don’t think even a dollop of mocha-chip ice cream could have saved these (strictly my opinion).
I baked them for an extra 12 minutes and they were still very soft to the touch. So soft that when I went to LIGHTLY press my finger to the center that it went right through the brownie!! I remembered that they were supposed to be gooey, so I left them in the pan (hoping the residual heat would firm them up enough to cut) to come to room temperature.
I am still on the hunt for that PERFECT brownie recipe, so I’m curious to know if you have found your homemade go-to recipe… and if you’d like to, please share it 🙂
Don’t let my opinion of these brownies deter you from trying them, we may have different brownie needs. Head on over to Tanya’s blog, Chocolatechic and oogle her fantastic photos and her witty mannerisms, and steal the recipe. Thank you Tanya for choosing a different brownie recipe for me to try.