Brownies

Had a lovely, reasonable dinner tonight: roasted Brussels, mushrooms and asparagus with polenta and a balsamic reduction. Then decided I needed something chocolatey to round out all those veggies. Thought about grabbing some ice cream from the little market, but made brownies instead. Mmmm.

They came out really fluffy, very cake-like. Any one know why that happens?

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September 28, 2009. Uncategorized.

4 Comments

  1. marysetzer replied:

    What recipe did you use? The only things I could guess at this point are more water added to batter than needed, over mixing, over cooking, or the oven gets hotter than the temperature gauge registers. (All known from experience!) If you used a boxed mix, it is more likely one of the last three. Did you melt the butter? Jessica Fletcher is on the case!

  2. Sarah replied:

    Well, the recipe called for 6 eggs, which seemed like a lot…but also called for melting the butter into a pound and a half of chocolate. I didn’t have a pound and a half though, I had about a pound of chocolate. I feel like those things made the brownie so fluffy?

    That being said, I had a piece (OK MAYBE PIECES) tonight and it had kind of settled…still fluffy, but denser. Lovely.

  3. Emily replied:

    Was there much flour in the recipe? The denser brownies I’ve made have all had a surprisingly low amount of flour in them. Hm.

    • sarahdares replied:

      1 and 1/2 cups flour…

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