Bravetart brownies
imgur.com/a/Qk0Cx
imgur.comPosted Dec 9, 2017, 8:17 PM UTC
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imgur.comI agree with you that I generally think that boxed brownies are quite good and so I've never gone through the effort to make them myself before. But I made these last week and I thought they were amazing. So incredibly rich, dark and chocolaty. I also baked mine in a glass dish and it also took longer than the recipe said, but we got up to 205 and they were delicious so I didn't worry too much about it. I will definitely be making these again. (Also, the left overs were amazing reheated for 10 seconds in the microwave!)
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Yeah, it's really a great recipe for tasting some nice cocoa powder or chocolate. Did you miss having chocolate chips? Definitely going to try that reheating trip >:)
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I didn't miss the chocolate chips, no, but they've never been a staple of my box mix brownies either.
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I think brownies are a rare case in baking where the boxed stuff is amazingly good and it's hard to justify making them from scratch. I've made a couple attempts before (including Alton Brown's recipe) but didn't really enjoy them at all. Pictures, Stella's description, and the all important paper thin top crust convinced me to give this a try. They're really good, definitely the best homemade recipe I've tried and appreciably distinct from the ready made in a good way. The only thing I miss is pieces of actual chocolate in the batter. I also added a bit too much instant coffee powder. For the recipe, definitely take the extra minutes to make sure the eggs are whipped to being thick and light. Also it took easily double the called for 25 minutes to bake.
So glad to hear you enjoyed the recipe overall! I saw down-thread that your oven runs cold and it was a glass baking dish, which will definitely account for the added time.
That said, I'd definitely recommend picking up an oven thermometer so you can map your oven dial and bake at temperatures closer to what's indicated with a given recipe. Brownies are pretty forgiving, but baking in a cool oven can cause other baked goods to miss out on their "oven spring" which will negatively affect their rise (especially cakes, which can develop a gummy layer at the bottom when baked too cool).
Hi Stella, I'm going to distract from this thread for a second because I have a couple burning questions for you. Yesterday I discovered the most amazing ricotta at my local fancy grocery store so my questions are:
Thanks, I'm a huge fan!
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So, overall, worth it or should I just stick with the box? Thinking of doing Stella's recipe as well
definitely worth a try IMO.
I found the same issue re:25 minutes. I have a thermometer in my oven so I know the temp was correct. First I used a glass dish, so I thought ok that's my bad. But then in an aluminum pan, I measured the center temperature (which matched the recipe note) and pulled them out after 25 mins but the center was under done. Better then in the glass dish, but I think I'll have to put these in for 35 mins next time. I wonder what causes such a huge discrepancy?
It's natural for there to be some discrepancy in bake time, +/- 5 minutes due to variables like batter temperature and such, but another factor in this recipe is density. All things being equal (oven temp, pan metal and gauge, etc) when the eggs/sugar aren't foamed enough the batter will be much denser and take longer to cook through.
Yeah I mean to be fair my oven runs cold and I used a glass dish, but still, 25 seems like way too low. I just pulled it when the center reached 205 F.
Using an aluminum pan, I also had to add maybe 20 minutes to the baking time.