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The best fudgy brownies. Ever.

You'll put this in your Best Fudgy Brownie Ever Eaten catetory.

By Carol RamosThe Pastry Chef's Baking / February 1, 2011

The best fudgy brownies.

The Pastry Chef's Baking


A few months ago, I blogged about how the copy of "Bakewise" by Shirley Corriher I had bought off eBay had been stolen when the mailman left the package by my garage door. It soured me on getting "Bakewise" which had nothing to do with the book but I had looked forward to getting it for so long and having it ripped off like that left a bad taste in my mouth literally. But the seller, upon hearing what had happened to my package, sent me another brand-new copy (this time to my office address so there'd be no repeat chance of another theft) free of charge and even offered to refund me my shipping cost of the original package. Which was an amazing affirmation of the goodness in people and one for which I was exceedingly grateful.

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I'm way overdue in trying out recipes from my new copy of "Bakewise" but to rectify that, I tried one of the brownie recipes last night. Oh. My. If you've followed my blog with any regularity, you'll know how much I prefer brownies for quick and easy baking, not to mention my enjoyment of rich, fudgy brownies in general.

You might even recall that I was in ecstasy over Rosie's Award Winning Brownies from the "Rosie's Bakery" baking book. Hmm, move over Rosie, Shirley has won me over and taken first place in the Best Brownie I've Ever Eaten category. This was dense, fudgy, chocolaty but not overwhelming in a sickly sweet way. It was just good.

The funny thing is, most brownie recipes are very similar but this one was different enough that I didn't expect it to be so good. For one thing, in my experience, the best-tasting, fudgiest, richest brownies start with unsweetened chocolate. This one has almost all semisweet and what wasn't semisweet was sweet chocolate. Immediately I thought it would be an overly sweet brownie and not be rich-chocolate tasting enough. Not so. For another thing, it uses confectioners' sugar more than granulated sugar, another unusual ingredient that I thought would make the brownie more cakey than fudgy. Wrong again. Which goes to show Shirley Corriher is smarter than I am and knows her brownies.

In typical fashion, I omitted the nuts from this and left the brownie plain. Didn't even add chocolate chips. But I did chop up some Snickers bars and cover half the brownie pan with them after they had finished baking. The recipe calls for baking the brownies for an hour but I took mine out after 45 minutes as the toothpick in the edges came out clean and towards the middle came out with moist crumbs. Then I turned the oven off, topped half the brownie with the chopped-up Snickers and left them in the hot oven for a few minutes, just long enough to soften the Snickers so that when I took the brownie out of the oven, I could smear some of the Snickers into the top of the brownie with a small spatula. Genius.

I brought these into work for a staff meeting and they were a hit. My boss even poked me in the shoulder during the meeting to gesture to the brownie he was eating and gave me a thumbs up. Success.

(See next page for recipe)

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