For this round, I've selected a brownie recipe from King Arthur Flour. If you haven't already visited the KA site and blog, I most definitely recommend it. Both are fantastic resources for recipes and baking techniques, whether you're a baking neophyte or an experienced baker.
The folks at King Arthur have gone as far to say that their Fudge Brownies are "KAF GUARANTEED"...so, what does that mean? This is what they said:
"These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey / underbaked."
This definitely sounds like recipe for all of you fudgy brownie lovers!
The KA recipe gets its chocolatey goodness from cocoa powder. Also, it employs a technique of melting butter and sugar and heating this mixture until the sugar dissolves. This is supposed to contributed to a shiny top crust on the brownies.
I used Callebaut cocoa powder and ScharffenBerger semi-sweet chocolate chunks. As chocolate is the star in any brownie recipe, I always strive to use the best that I can afford.
I followed the instructions to a tee, and allowed the batter to cool before adding the chips (the chocolate chips/chunks will melt if you add them too soon). My brownies took a bit longer to bake thru. At the 30 minute mark, the brownies still looked undercooked (mine took approx 38 minutes to completely bake).
After baking, the brownies definitely had a delicately thin and wonderfully shiny crust on top. You have to hand it to the pros at King Arthur- the size and texture was just as KA promised ---about 3/4 inch thick and perfectly dense and fudgy.
My only issue with this recipe was the sweetness --- it's a personal preference thing, but I thought this was a bit too sweet. It's perhaps due to the chocolate chunks (maybe I should have gone the bittersweet route) or using all white granulated sugar. Again, this is a matter of personal taste, as this batch was happily devoured by my hubby's colleagues at work.
Nancy of The Dog Eat The Crumbs steered me to this recipe --- Nancy, thank you for the great recipe suggestion!!!
Before I sign off, I wanted to thank all of you lovely people in the blogosphere for e-mailing and commenting with brownie recipe suggestions! With all of the fantastic looking recipes that I've been accummulated to date, it looks like I will be doing brownie research for many moons to come...and this is one project that I will happily continue!