For this round, I’ve selected a brownie recipe from King Arthur Flour. If you haven’t already visited the KA site and blog, I most definitely recommend it. Both are fantastic resources for recipes and baking techniques, whether you’re a baking neophyte or an experienced baker.
Back in February, I began a quest for the ultimate brownie. At that time, I was totally motivated, so I gathered up a bunch of recipes to test, bought a truckload of chocolate and butter, and resolved to bake and post weekly. So, how are things progressing, you ask? Well, I haven’t gotten very far (I know…I’m totally lame). Posting weekly isn’t going to be realistic for me, but I promise going forward that you will NOT have to wait another 7 weeks for my next brownie writeup.
Lately, I’ve been really getting into the recipes of Baked: New Frontiers In Baking. I love how they’ve put their own modern spin to familiar, classic desserts, but even more I enjoyed reading about the authors’ journey to create and perfect their recipes and to open their storefront — it’s a real inspiration to an aspiring bakery owner like me.
This cookie is essentially a shortbread with morsels of chocolate (I used bittersweet) distributed throughout and topped with more chocolate and toffee candy (I hand-chopped Skor toffee bars).
Someone recently asked me what I would select as my all-time favorite sweet treat. Without hesitation, I responded — BROWNIES! In fact, my first childhood baking experience was making brownies with a Pillsbury box mix. Eventually, I graduated to homemade and haven’t looked back, especially as it is so easy to make brownies from scratch (most are one/two bowl = minimal dish washing = yippeee!!).
This weeks Tuesdays With Dorie selection French Brownies comes to us courtesy of Di at Di’s Kitchen Notebook . Now, I don’t know of anyone who doesn’t appreciate the rich decadence and deep chocolatey flavor of a brownie. From these brownie aficianados, there are definite opinions on texture (cakey vs. fudgy), type of chocolate (semi-sweet vs bittersweet), and additions (choc chips, nuts, or no additions). Let’s start by saying that I am of the cakey, bittersweet, no addition camp.