I loved these brownies. Growing up, our family's brownies were a Katherine Hepburn version (the same as these on epicurious), but they were called Saucepan Brownies. I think I even liked these better - how can you go wrong adding chunks of bittersweet chocolate to a great brownie :)
I used a pyrex 7x11 since that's what was free at the time, and I didn't make any adjustments for baking . I also halved the espresso powder and left out the cinnamon, and no nuts. Just chocolate in my brownies :) These weren't even cool yet, so the melted chocolate looks a little messy, but I don't think I had the challenges of over-gooey-ness, or maybe I just have a really high tolerance for gooey chocolate desserts.
Thanks Lisa of Surviving Oz for the great pick!
5 comments:
They look soooo yummy! I tamed the gooey factor by putting them in the fridge before slicing. After they had chilled, the gooeyness didn't return even though they were stored at room temperature.
They look gorgeously gooey!
Gooey desserts are the way to go. Always!
Messy? Mabye! Good? Definitely! They look perfect.
I loved these brownies as well. Like you, I never allow nuts near my brownies - only chocolate! :) Next time I will listen and at least grease my pan, though. I ate nearly 1/4 of the pan as soon as they came out of the oven, so I took them to work and let them get fat.
Lovely blog! The weather is finally starting to get nice here, so I will pop back in to check out your ice cream recipes if nothing else (as soon as the bowl refreezes, that is!).
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