This week’s Tuesdays with Dorie/ Baking with Julia recipe (Best Ever Brownies, pp 331 – 332) has quite the name to live up to, huh? Not just “best” but “best ever”. Well it seemed like a simple enough recipe from the ingredients – flour, butter, chocolate, sugar, eggs. Billed as “soft, dark, baked until just barely set” with an “unorthodox” mixing method whereby “half of an egg-sugar mixture is stirred into the melted chocolate and butter while the other half is whipped until it thickens and doubles in volume.” That thick egg mixture is folded into the chocolate carefully, then the dry ingredients are added just as delicately.
To be honest, I got a little confused with the whole “half the sugar” idea and found the recipe a little convoluted. Once I had read the instructions about eight times, it was fine. Don’t know why some recipes just stump me like that and the longer you look at them, the less they make sense. In any case, I found there was a LOT of batter for the 9-inch pan (I used a regular brownie tin though the recipe called for heavy ceramic or glass neither of which I own).
At 23 minutes, the top was a little crunchy and cracked. But the inside completely soupy. As it was at 35 minutes. And 45 minutes. And 55 minutes. Finally at 65 minutes I took them out, figuring that this might not be even close to “best ever”.
The skewer poked in the middle of the pan came out fairly wet and not clean at all But the edges were completely cooked, I could definitely tell that they didn’t need any more time in the oven.
After an hour cooling in the pan, I took them out and cut them. The insides were still pretty oozy, so I let them sit a few more hours when finally I had to cut them and pack a few to take to a friends for dinner. They seemed better at that point.
And how did they taste? Well, they were definitely not “best ever” material but they were tasty. The insides, a few hours later and certainly by the next day, were lovely and fudgey and the outsides were not as hard as I had feared. Very good, yes. “Best”? Not so sure.
The fact that the recipe was so wildly off in terms of baking time was a little offputting for me too. Looking at the Problems and Questions post, it seems a few people had the same problem, while others had no problems at all. Not what I’d call a reliable recipe, then. Still, it didn’t stop my friends from enjoying them at the dinner I took them to. Not my colleagues the following day who devoured them pretty much before morning recess. So yes, very very good.
This week’s Tuesdays with Dorie, Baking with Julia was hosted by hosted by Monica of A Beautiful Mess and you can find the recipe posted on her blog. Tuesdays with Dorie participants do not publish the recipes on our blogs except if we happen to be the host for the week, rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Then join us, baking along at Tuesdays with Dorie. Go on, you know you want to.
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