This week’s Tuesdays with Dorie was selected by Anne of Anne Strawberry: classic brownies. One thing we’ve learned as we’ve baked through Dorie’s book is that it is not short on brownie recipes. A quick flip reveals at least 10 variations, from the brrrr-ownies to the brownie buttons and Rick Katz’s brownies for Julia to even white chocolate brownies, there’s something to please everyone. Kind of funny that the simple, classic brownies weren’t chosen until now – there’s even a picture of this recipe in the book, which was almost a guarantee of being picked early on for other recipes. Regardless, I’m glad they were chosen this week, as a classic brownie is always a welcome dessert at our house.
These are super quick and easy to throw together – one bowl, a whisk and a rubber spatula – and you’ll have your brownies in the oven in minutes. I skipped the walnuts in the recipe and was going to add peanut butter chips instead until I discovered the bag in the pantry only had about 4 chips left in it. Oops, hate when that happens! As soon as they were cool, I cut them into squares and grabbed one to share with Shane. Texturally, we really liked them; they were somewhere between cakey and completely gooey. As for the flavor, though, we both found them a bit too bitter. The chocolate flavor was pronounced and rich, but to me they definitely needed more sugar. It was an easy problem to solve fortunately. It’s almost unheard of for brownies to be eaten without ice cream in our house, so a big scoop of ice cream on top (vanilla for her, chocolate peanut butter for him) was the perfect sweet mate for our brownies.
The reigning brownie champion in our house remains these truffle brownies, but it’s always fun to try other recipes. Many thanks to Anne for hosting this week! She shared the classic brownie recipe on her blog, or you can find it on page 88 of Baking: From My Home to Yours.