This week's TWD was chosen by none other than Tanya of Chocolatechic. Of course she would choose something gooey, chocolately, fudgey and all together yum!After reading the reviews I was very very careful to cover page 90 so that I wouldn't follow those instructions by mistake. :)
The one thing I did forget was to include the chopped bittersweet chocolate in the melting step along with the unsweetened chocolate. I was getting ready to add the beaten eggs and sugar to the chocolate mixture when I saw the bittersweet chocolate staring at me from the scale.
I melted it separately and added it to the already melted chocolate....I don't think it made a difference.
I poured all of the batter into a foil lined 9 x 13 pan and baked the pan for 15 more minutes than Dorie recommended.
After the brownies cooled I chucked them in the refrigerator for a couple of hours. They were super easy to lift out of the pan and cut while cold.
These might be the best brownies I have ever made. I think this is the first time I have made them when the edges weren't burnt and the middle left gooey. They were so good. I even tasted a hint of salty chocolate.
Definitely a keeper.Don't forget to check here for the other variations....some bakers preferred to leave them gooey...not that there's anything wrong with that. :)
Thanks for stopping by.
