For Baking with Julia this week, we were assigned Best Ever Brownies. Our host was Monica of A Beautiful Mess. Now, I am a little cynical about recipes claiming to be the best ever - that is a pretty broad and subjective claim. I am not sure that these brownies are "the best ever", but they are pretty good.
I made mine with the proper chocolate for the first time ever, courtesy of my US trips:
As a heads up, "unsweetened" and "bittersweet" chocolate are not the norm in Australia, hence my chocolate came from the Ghirardelli store in The Great Mall, Milpitas, CA.
I probably baked my brownies a smidge too long (~30 minutes), as they were fudgy rather than gooey inside, but this was good - I could not imagine that the critical audience that I have to deal with would have appreciated "gooey" and would instead have interpreted it as "underdone".
To see what the other BWJ bakers thought of these, visit the LYL section of the BWJ website.
24 comments:
I love brownies and wish i had this right now.
These brownies do look quite tasty and I LOVE ghiradelli (only find them in Costco here in Sydney :D)
Cheers
Choc Chip Uru
They look great!
Fudgy sounds perfect to me. I didn't get to these, but I wish I had one right now!
Mm, ghiradelli chocolate in brownie form sounds like it would go very well indeed!
I thought this was one great brownie. But then I do like brownies. Eggs, butter, chocolate, sugar and flour--what's not to love??
I was just at Foodland staring at the Ghiradelli chocolate. I should have bought it! :(
I think fudgy is better than goey. The right chocolate makes a difference I think. Great brownies!
Wow, that chocolate had quite a journey to get into your brownies! I'm glad to hear you liked them :)
I agree, fudgy is better than gooey. Not best ever, but good. (well put)
Your "Best-Ever Brownies" look wonderful, deep, dark and chocolaty - just the way brownies should look like! I am sure that using the wonderful Ghirardelli chocolate made them extra special!
Yay, for Ghiradelli! :) Your brownie looks delicious. I think a lot of people would agree with you about the gooeyness factor.
My favorite chocolate to bake with! So glad you enjoyed them! :)
I agree, they are pretty good....but have to stop at saying best ever. Mine were kind of gooey. I think I'd have preferred fudgy. But a stint in the fridge helped.
Yeah, I agree with you. Good, but not best ever. So funny that you hauled your chocolate back from California.
Your brownies look fabulous! I also would not like gooey!! Fudgy is much better!
I like to bake with Ghirardelli chocolate. And, no, I didn't know there was a difference between unsweetened and bittersweet. Thanks for that update. I've just had to stop baking so many sweets with Dorie and Julia. Not enough mouths that will share the wealth. So I enjoy seeing yours and others tasty-looking brownies.
I am impressed your chocolate came from the U.S. -- I shouldn't be surprised in this global world we live in. Blessings, Catherine www.praycookblog.com
Good call on the Ghirardelli bars!
We also love the Ghiradelli chocolate and used it in our gluten free version of this recipe. Quite a few of us seemed to require an additional baking time. Perhaps the recommended 25-28 minute baking time needs to be adjusted. Just saying.
Your brownies look great!
I get very excited when I get the opportunity to use products we can't easily get here in Aus.
On this occasion however I turned to Cadbury's baking chocolate!
Now that's just cruel - I want brownies...now!
Fudgy is good. Ghirardelli is one of my favorite chocolates.
fudgy brownies sounds great - I usually just use 70% chocolate when I see unsweetened and bittersweet - have seen 100% chocolate in Ireland on our trip and was tempted but I think we got distracted by other chocolates - have seen some ghiradrelli in aussie supermarkets recently so maybe we will start to get these packets
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