I’m pretty set in my ways when it comes to a lot of things in life and honestly, I’m ok with that. I acknowledge it and when I think it’s necessary, I can step outside of my comfort zone. One thing I was pretty certain about before this week – the kind of brownies I liked. I’ve discussed this in previous posts but to reiterate, cakey brownies = good and fudgy brownies = bad. In the introductory notes to this recipe Dorie specifically mentions that these are very fudgy brownies so I wasn’t particularly excited about them. I figured I’d bake them and ship them off to work with Shane.
I almost always try to taste a little bite of whatever I make so I can comment about my impression on the blog, so I sampled a little corner of one of the brownies after I cut them….and then I ate the rest of that brownie and had to walk away so I didn’t eat another and another and another. Best brownies I’ve ever had, hands down! They were perfection – fudgy and rich but not at all gooey. This is one instance where I was thrilled to be wrong, turns out I do like fudgy brownies, I just hadn’t tried the right ones – Rick Katz’s Brownies for Julia! My brownies were on the thin side because of the pan I used, but that didn’t bother me one bit. I’m psyched to have a go-to brownie recipe and since I am still planning to send these brownies to work with Shane I have a feeling I’ll be making another batch very soon!
I was glad I waited until Monday to bake this week because I got some great tips from Nancy and Di that probably saved me from having trouble with this recipe. Early reviewers described the brownies as gooey and underbaked so I was advised to either bake the full recipe in a 13 x 9 metal pan or 1/2 recipe in an 8-inch square metal pan (the recipe specified a 9×9 Pyrex pan for a full recipe). My only square metal pan is 9×9 so that’s what I used for a half recipe. I sprayed the pan with nonstick cooking spray, even though the recipe didn’t say to – better safe than sorry in my book. I knew my brownies would probably be thin so I kept a close eye on them. They were perfect at about 19-20 minutes. After they’d cooled completely I was able to cut them and remove them from the pan easily.