Brownies

These are very good indeed. I made them just as the recipe called for and they disappeared very quickly. I agree that the slightly more browned edges are a fine tradeoff for not using a silicone pan (in fact, the contrast between the chewy edges and the soft center is part of what makes these great). Yes, lots of butter (3/4 lb) and chocolate (1 cup of cocoa and 6 oz of chopped), but the taste is worth it - just have small pieces!

I didn't have alkalized cocoa powder, but since this recipe doesn't have any leavening agent, I figured it wouldn't make much difference, and couldn't taste any.

They freeze very well - eating them cold, right out of the freezer is amazing on a warm day; they still stay quite soft. Yum!

I have made brownies a few times and none of the recipes I’ve tried were anything special. This recipe IS special. The brownies are amazing. This is by far my favorite brownie and brownie recipe. The only downside is that you have to get past the 3 sticks of butter that go into them. I cut them into smaller than normal sizes since they were pretty rich and knowingly calorie intensive.

The recipe is super simple. I had all the ingredients on hand since I had leftover chocolate from the Chocolate Cookies recipe. I was able to throw these together in less than 30 minutes. I didn’t use a silicon pan, so the outer edges were cooked more in order to make sure the center was completely cooked. I know the silicon pan would have prevented this, but I actually liked the crustiness of the outer edges.

Delicious. Also excellent with some homemade Vanilla Ice Cream (p 319). If you freeze them they will last a long time. I even liked them straight stored in the refrigerator as well.