wanted: a perfect brownie recipe
I cook from scratch as much as possible, so it really bugs me that my favorite brownie recipe involves dumping a mix out of a box and adding an egg, oil, and some chocolate chips. The best brownies are chewy and fudgy with a beautiful, shiny, flaky top, and so far I’ve only been able to get these desired results when I use a boxed mix.
Occasionally I’ll ask around to see whether anyone might have a recipe for making brownies completely from scratch that will guarantee a flaky top, but I’ve never gotten an answer to the affirmative. What about you? Do YOU have a recipe for chewy brownies with a flaky top? If so, would you be willing to share it with me? Please…?
Sara said,
Saturday, July 26, 2008 at 4:01 am
I think I managed to make it like that ONCE, when I went experimenting with my mom’s recipe. It doesn’t naturally have leavening, and so I got the leavening agent right *once* and then managed to mess it up in later batches because I forgot to write it down. So I went back to flat brownies.
So I could give you mine as a base to then alter if you like.
thriftrix said,
Friday, October 17, 2008 at 11:09 pm
The more fats (butter or eggs) you add, the moister the brownie will be, but everybody’s idea of perfect seems to be different. I like a recipe that uses 3/4 c. butter, 3/4c. cocoa, 3/4 c. flour, 1 eggs, and a few tablespoons of water or milk. This makes a nice, dense, chewy batch.
No idea how to get the Duncan Hines crackle on the top, though. Must be black magic.