Way back in February of 2010, the Tuesdays With Dorie group made Dorie’s adapted version of these Best Ever Brownies by Rick Katz. Reading back through that post, I remembered that I didn’t make those exactly as the recipe said, on accident. So today was my second chance at these brownies, since they happen to be in Dorie Greenspan’s book, Baking From Julia, that the Tuesdays With Dorie group is now working through.
Now comes the question of whether they are “best-ever”. This time I did make them exactly as the recipe is written. They were fudgy and gooey, just as the recipe said they would be. They are fine. They are good. I would have to say in my own opinion, they are not the best-ever of brownies that I’ve made. Kevin, my husband’s opinion—way too fudgy (he hates fudge—silly, silly man) ;) He is still not sure he’s had what he thinks would be a perfect, best-ever brownie, but he wants chocolaty and chewy, not fudgy. I’ve made a few that he really likes and would have to have them all in one place for him to compare. Sounds fun to me.
I did bake the brownies in a 9x13 inch glass baking pan even though it is suggested to bake them in a 9x9 pan. When we made them for TWD a couple years ago, I did the smaller pan and decided I’d try them in the bigger pan this time, knowing they would just be thinner brownies. It worked great! I think they baked up perfectly in thickness.
That first photo is brownies I cut as soon as they were at room temperature. After chilling the brownies for a couple hours (which is what I prefer with brownies, then serving them at room temperature if you’d like), here is the brownies.
If you’d like the recipe for these brownies, Monica blogging at A Beautiful Mess is hosting this week and will have the recipe.