It’s no secret that brownies are a favorite treat in the Rachel ♥s Food household. I normally enjoy salty and crunchy snacks, but I will turn down a bag of chips for a fudgy brownie any day. I think Scott could eat a whole pan in one sitting if he thought I wasn’t watching. Brownies are also a part of our history; it started with our days of long distance dating, when I made them for Scott every time I visited him in Charlotte, to our wedding day when we gave out boxes of mini brownies as favors.
Let’s get one thing straight, though – I am not above using a boxed mix when we have a last minute brownie craving, but brownies from scratch will always win. I have read many brownies recipes in the search for the ultimate treat, one that I would describe as a fudgy brownie with a crisp outer crust and deep chocolate flavor (and of course, no nuts, chips, or chunks).
I have narrowed my search down to three recipes: this one from King Arthur flour, this one by Ina Garten, and this one posted by Annie of Annie’s Eats. My plan is to make all three recipes and decide which one is the ultimate brownie.
I started with the King Arthur Flour recipe (pictured above). This one fit the description, but after cutting them and storing in an airtight container, I have noticed the edges are getting stale rather quickly. This recipe also calls for a small amount of instant coffee powder (to enhance the chocolate, not to create a mocha flavor) but I could definitely taste and smell the coffee in the brownies. Of my taste-testers, though, only one asked if the recipe called for coffee so I guess it wasn’t too overwhelming.
I’ll be back with recipe #2 soon (but not too soon, we really don’t need full 9x13 pans of brownies in our house back-to-back)!
Finally, thanks to my taste testers (and new readers) Scott, Carol, Melissa, Lisa, Dawn, and Dawn’s daughter Zoe!