It has long been a source of great shame for me that the best brownies I've ever made came from a box. The box in question (Ghirardelli's triple chocolate brownie mix) is no sloucher, mind. But I'm a firm believer in the virtues (and superiority) of baking from scratch, and my inability to craft a brownie that measured up to Ghirardelli's has been a thorn in my side for years.
My quest to find that holy grail of brownie recipes has been complicated by the perpetual lack of consensus over what makes a perfect brownie. Some like them cakey, others like them fudgy, others like them chewy but not too dense, and so on. As a result, I've often gone ahead with a recipe that's guaranteed to be "the best brownies evah!" only to find them lackluster, or at least not at all what I was looking for.
So when Katie told me that her mom had recently discovered a recipe for "the best brownies she'd ever made," my reaction was mixed. On the one hand, my faith in Katie's mom is such that I trust anything she says about cooking. On the other hand, experience has led me to be skeptical when someone extols the virtues of their favorite brownie recipe.
Well, my faith remains intact, for this is indeed the best brownie recipe I've ever made--with or without a box mix. These brownies are dark and moist, with rich chocolate flavor and just the right amount of chew. I won't claim that these are the best brownies you've ever made--for all I know, you might like them cakey--but in my book, they win, so I would be remiss in not sharing the recipe with you. I highly recommend that you give them a try, and of course I also recommend that you have a glass of milk handy when they're done.
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Thursday, July 2, 2009