I really love brownies. Well, let me rephrase that: I really love good brownies. I understand that good can be a very subjective word so I’ll give my definition of what makes a brownie good in my head.
I love thick, dense, fudgy, and soft brownies. I don’t like light and fluffy or cakey brownies. I don’t really love nuts in my brownies and I’m not crazy about coffee flavoring. I want a straight forward brick of chocolate goodness when I am going to eat a brownie.
Here’s my problem: I have yet to find a homemade brownie recipe that measures up to the boxed brand that really gets my engine roaring. I keep getting dry, cakey, light brownies. Some call for “just a teaspoon of coffee because it brings out the chocolate flavoring” which is bull because, as someone who rarely drinks coffee, it makes the brownies taste like COFFEE! I get recipes the rely heavily on the addition of nuts to help with flavoring and texture, and I get recipes that just taste bad.
I don’t want my brownies to taste like cake or cookies…I prefer something that is akin to what would happen if chocolate cake and fudge had a baby…that baby would be the perfect brownie. Actually, the closest homemade thing that I have found to my perfect brownie is a molten chocolate cake. That was close.
I’m writing this to let you all know that I’m frustrated. I’m going to keep looking, but I don’t want to have to keep buying my perfect brownie from a box. I want to make it from scratch. If you have any recipes that you think are what I might be looking for, please submit them to me (my email is located to the left under the contact tag).
If you have a recipe conundrum like me, don’t get discouraged. With the internet at our fingertips, it is both a curse and a blessing in our search for food perfection. Don’t be afraid to use it, or the book store, or your local library.
VANILLA EXTRACT: WEEK 3
It’s getting great color. It still smells like rum, but it’s looking great! We’re about half way there.
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