I didn’t think I needed another brownie recipe. I was more than happy with the recipe that I’ve been using for the past 20 years, from a 1992 Gourmet magazine. And this one calls for less chocolate, so it couldn’t measure up, could it? Well, in fact it did. An unusual mixing technique may have been the detail that resulted in the gooiest brownies that I have ever tasted. My family members that tried them agreed.
The brownies come together quickly. I melted the butter and chocolate in a stainless steel bowl over a pot of simmering water, to skip the step of transferring melted chocolate and butter from a pan to a bowl. Whipping half of the egg and sugar mixture, and folding it into the batter was the inspired detail to which I attribute the luscious texture. Chewy near the edges and creamy in the center, it was reminiscent of a pudding cake.
The recipe is from Baking With Julia and can be found on Monica’s blog, A Beautiful Mess.