World class chocolateFebruary 20, 2010
I know that traditionally Wednesday night is Prince spaghetti night, but this week in our house, it was Cranky Night. Yes, the capitalization is needed. It was that bad. We were arguing over absolutely nothing at all, and it was getting old fast (Yes moms, everything is fine. The Olympics have thrown off our sleep schedule, is all). I decided to see if I brownies would help. If it worked, excellent. If not, well then we’d still be Cranky, but we’d also have chocolate. Win-win!
It was actually a challenge to find a recipe that I had all the ingredients for. I was running low on lots of things, and there was no way I was leaving the house. As usual, King Arthur Flour came through for me, with their recipe for Fudge Brownies. They looked delicious and fairly easy, and are rated 4.5 stars.
Don’t be intimidated by the stove top portion of the recipe – the whole thing was actually quite simple and fast. The hardest part is at the end, waiting for them to cool before cutting and devouring. I didn’t have quite enough semisweet chips, so I used some dark chocolate chips, as well. I also noticed that I needed an additional seven minute of cooking time before i was at the ‘moist crumb’ stage in the center. Other than these two things, I made the recipe exactly as written.
How were they, you ask? I have discovered my go-to recipe for basic chocolate brownies. Somewhere between cakey and fudgy, with a shiny crackled top and a deep chocolate flavor, these hit the spot. We each had a generous sample, reverted back to normal human beings, and then the remainder were devoured by my coworkers the next morning.