I love brownies - what is there not to love about loads of chocolate! My go to brownie recipe are the Classic Brownies by Dorie. Those turn out consistently good every time and they have a lovely fudgy texture.
So did these brownies beat those? Unfortunately not. Mine baked up a little inconsistently (not sure why).
I took note of the longer baking time the other twd-ers needed and left them in the oven for an additional 10 minutes. When I took them out, the top was already cracked (like any good brownie top), I stuck a skewer into several sections and it came out clean - oops, had I overbaked it?
Left it to cool to room temperature (for 8 hours - was running errands) and cut into it… The result? A mixture of cakey, fudgy and downright runny. I had to junk the downright runny sections but at least the rest of the brownie could be salvaged.
What did get salvaged did taste good. But I am in a quandary now… if I do attempt this recipe again, do I increase the baking time? If I do, then how will the cakey and fudgy parts be affected? Perhaps I should just stick to the tried and tested Classic Brownie recipe.
For the recipe, please visit the host of the week: Monica of A Beautiful Mess