Well, whether you like it or not, dear readers (assuming I have some), this post continues my Baked obsession.
My main desserts are cookies and cupcakes. For the most part, that’s just because those are my favorite things. But also, I stink at cutting things into pieces. It’s possible that I have never cut a straight line in my life, and certainly not with a knife.
Despite this minor flaw, I sometimes venture into other forms of dessert. The other day, I decided that I needed to make the famous Baked brownie. It’s a favorite of both America’s Test Kitchen and Oprah, so I figured there was a good chance it would be a favorite around here too.
I rarely remember to take progress pics as I’m baking, but this time I did (mostly).
I’m sure you already know, because you’re reading this blog and therefore you’re a fan of desserts, but –
this is most definitely a brownie that begs to be eaten in a bowl with vanilla ice cream. Actually, because the brownie is so rich, I’m going to go out on a limb here and say that the ice cream is necessary. If no ice cream is available, whipped cream would do in a pinch. Both is better, of course.
These brownies have earned accolades for a reason. They’re unlike any brownie you’ve had before – all dark chocolate, 5 eggs, white and brown sugar, and no baking powder or soda. If you like your brownies to be cake-like, this is not your recipe. Dense and fudge-y brownies… oh yes.
Now, if you’ll excuse me, I think I need to recreate the photo above.