The Chocolate Life

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I love brownies, but they must be perfect! I do not like cake-like brownies (does anyone?). The gooier the better! In order to get perfect brownies, you need to do 2 things. Stop stirring when *most* of the dry ingredients are mixed in (using a spoon, never a beater). And undercook them. Don't take them out when they're absolutely still uncooked (when wet batter comes off on your fork or toothpick). But take them out when some sticky crumbs come off on the fork. If the fork is clean, your brownies are toast. This gets particularly tricky when you have pieces of chocolate in the batter that melt and pretend they are uncooked brownies. That's why mine always have a ton of poke marks.

**Disclaimer - it may be very, very dangerous to undercook brownies, because they have eggs in them. Eggs are always a potential carrier of salmonella. If you are concerned about this, you can always buy pasteurized egg substitute. Still tastes good, and healthier too!

If brownies are not like this, it is not worth eating them.

And brownies are best 20 minutes after coming out of the oven.

That being said, my sister and I had an awesome brownie sunday at Chili's the other day! The brownie was molten and slowly flowing under the melting glaciers of vanilla ice cream. So good! We both ate more and more far beyond when we were full because it was so good. It was worth wishing we would explode for the rest of the night.

It's about to snow pretty bad this weekend. Usually I like to make a box of Ghiardeli Double Chocolate brownies when I'm snowed in, but I have no eggs. I'm trying really hard to fight the urge to go to the grocery store, but I'm going to miss my snow brownies.

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Tags: Chocolate, Double, Ghiardeli, brownies, chewy


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Comment by María Soledad Troya on February 6, 2010 at 9:19pm
That´s right, there must be something that replaces eggs and acts as an emulsifier, it´s is just a matter of spending some time in the research, we might find it.
Comment by Dee on February 6, 2010 at 7:07pm
Ah, this was meant more to describe how I like them. I'm sure bakers know much more than I do.

That's an interesting thought. Maybe there is some sort of egg substitute. Hmmm... I have to look it up. It probably has to be some sort of emulsifier. (is that how it's spelled?)
Comment by María Soledad Troya on February 6, 2010 at 5:32pm
thanks for the tip on cooking brownies, it´s is the most oportune baker´s indication for now.
Good Luck in getting some eggs, in the opposite side I have 40 eggs in my kitchen, I hope i could send you some..... or try something bold do not use eggs for this time, try replacing them with a little extra milk and butter

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