I’m not enough of a baker to know why they are so good – I suspect it is the combination of melted chocolate, instead of cocoa powder, and the coarse salt – but oh my goodness.
The rest of the recipes look great too, I’m excited to try them out. They are definitely not simple, closer to a Martha Stewart recipe than a Mark Bittman, but if the brownies are any indication I’m totally making more from it!
I tried to take a picture of the perfect brownie (because really, who doesn’t want to see that?) and this is the best I got. My oven is a real trial – it has two temperatures – “off” and “extremely hot” so its a bit of a gamble every time. The center was still gooey but the top was slightly burnt. I also had to cook it for about 15 minutes more than the recipe called for but even with all this, it still produced the best brownie ever. Think what would happen if I had an oven that actually worked! (hint, hint :))
