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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