So when I should have been making the chocolate souffle but had my days mixed up, I was making a pan of the Baked brownies. I was a little horrified at the 11oz of chocolate, 5 eggs and 1 cup of butter. I used Trader Joe's 72% for the chocolate - and the chocolate really comes through. I couldn't really taste the cocoa powder (not that they were fantastic cocoa powders -1 each of Ghiradelli and Hershey's Special Dark, wanting to use up the Ghiradelli and then seeing it wasn't very dark and trying to compensate).
The brownies were really good. I really liked the thick enough, dense enough to hold together, not cakey quality. I need to reread, they're almost a little salty to me (1 tsp?), I used fine sea salt and unsalted butter, I think I'd cut back salt by a half. But we don't really use much salt here, and maybe try cutting 2-3 TB of the butter. I don't know how frequently I'll make them, they're a little over the top :) But I think they'd be a good standard brownie recipe to bring to work or potlucks.
Sometime I need to try the Spiced Up version , though the sweet and salty or pb sound even better. First I want to try that Sweet and Salty Cake, and I need to try the Vanilla Bean Caramel Apples after we go apple picking. And the Millionaire's Shortbread sounds amazing. And the truffles look pretty good, too...
GAHHH! So many ideas you have running there - but I'm with you on the salt issue. I don't use salt in any of my baked goods - I must be really sensitive to it - but I am a firm believer that salt and sweet don't go together.
ReplyDeleteI never got my brownies to look as good as yours, though - and I've made them twice.