My tried-and-true brownie recipe is usually the one by Ina Garten but I was looking for something with a bit different texture (more "classic brownie") and decided to try a new recipe from KAF. This one is "KAF Guaranteed" and had a lot of good reviews which was a positive sign. The guarantee promises:
These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.
I wasn't sure if it would measure up to my usual brownie recipe but it passed all expectations and then some.
It was also easier and faster to make - definite plusses.
My changes were to use normal Dutch process cocoa (not the Double Dutch process cocoa) they recommend, and to leave out the espresso powder. Some people in the group don't care for coffee. It was still excellent. I was hesitant to add chocolate chips into the batter because I don't normally like chunks of hard chocolate in the brownie. KAF says you have the choice of adding the chips right away to the warm batter so the chocolate melts and gets incorporated or waiting 20 minutes and adding the chocolate so that there are firm chunks after the brownie is baked. I opted for somewhere in between and added the chips when the batter was still slightly warm, but not warm enough to completely melt the chips.
My brownies took a bit longer than the recommended time - about 38 minutes. They looked beautiful! The crust was shiny as promised, and when I cut them, the chocolate bits melted, making the brownies just slightly moist. These were fantastic right out of the oven. They have a good chocolate taste, without being overly sweet. The texture is perfect... slightly chewy and fudge-y but not too dense. I did not find them cakey.
I saved a few for a special "project" I want to make in the next week or two... stay tuned!
No comments:
Post a Comment