The recipe's introductory paragraph says:
"In order to achieve the crackled top and fudgy texture of classic brownies, this batter must be beaten by hand until it pulls from the sides of the bowl. This sounds like a task, but it’s not; there’s something homey and satisfying about stirring this thick, glossy batter yourself."I was all ready for a "homey and satisfying" baking experience, all the more so since it wouldn't involve washing the mixer!
- You can find recipe here.
- It took about 3 min of vigorous beating until the batter came away from the side of my bowl, enough time to make my arm just the littlest bit sore.
- This recipe has no vanilla or other flavoring - just pure unadulterated chocolate.
- As luck would have it, I used the last of my Scharffen Berger chocolate the day before on the Katherine Hepburn brownies, so I used El Rey chocolate for this Scharffen Berger recipe.
- The brownies baked at 325 for 33 minutes. I used the King Arthur divot test to determine doneness.
- This recipe has a higher amount of flour and lower butter than Dorie's Katherine Hepburn brownies, so they were less greasy on the surface.
These are really delicious brownies. If you like cakey brownies or brownies with complex flavors, these are not the ones for you. They're uncomplicatedly fudgy - nothing else is present to distract or diffuse the strong dense chocolate-y flavor and texture.
At the brownie taste-off one of the tasters, AT, mentioned that these would be good warm with ice cream. She also said that she was not sure if she could eat a big serving because they are so rich and fudgy.
This is a wonderful recipe to have in the brownie repertory!