I have an issue with some of the celebrity chefs and cooking shows. I mean, they have an army of people who do the dishes and measure out the ingredients so they never seem to think 'how can I make cooking easy and fast to clean up?'
Here is an adaptation from one of those chef's brownies where the original was way too complicated and made a pile of dishes - but the brownies are so darn good, it was worth adjusting to streamline.
Pro tip: If you can, try to source high fat, organic dutched chocolate. At our house we bought it in large cases, but now we have finally started offering the super high quality chocolate to our members. Here is a link to learn more about that.
Bonus Tip: Like almost all baking, you really want to use a scale - this reduces the number of dishes you have to clean after and saves SO much time and heartache. Read this scale article for more info
Here is where you have a bit of decision making:
IF you want brownies that are consistent texture from edge to edge:
IF you want brownies that have that chewy texture at the edge
Either way, allow to cool for at least 30 minutes. You can use the parchment that should be hanging over the side edges to lift the entire section of brownies out of the pan and cut on a cutting board OR you can just cut into the pan one at a time.
Pro Tip: If you are cutting brownies out of the pan, be SURE none of the rows are uneven. If you EVER see an uneven row, quickly cut it strait agian and eat the bits you had to cut off so nobody will know it was uneven. .
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