These brownies are the cover recipe in the current issue of Bon Appétit magazine. I've had this issue in the kitchen, on the top of my stack of cooking mags, just staring at me.
We had back to back snow days {again!} this week & I really wanted to make something fun with the kids. Keeping them busy when they can't go outside to play in the snow, due to sleet & rain...has been a challenge to say the least.
So, I decided it was high time we made a batch of these brownies.
The recipe is written by the amazing
Alice Medrich...who knows a thing, or two, about baking & chocolate. A few of her recipes are already in my dessert repertoire.
In the magazine, the editors deem this recipe, "the best brownies they've ever tasted".
When you give anything a "best of" title, it automatically has a lot to live up to. I poured over the reviews...both at Bon Appétit's website & Epicurious...just to see if they lived up to the hype. While reading, I discovered that it was pretty much a split vote. Some agreed that they were indeed the best ever...while some thought they were just "pretty good". One common complaint in the reviews was that the brownies came out way too thin. So, about halfway through making them, I decided to double the recipe, hoping for some fatter results. It worked out perfectly! Unfortunately, I decided this after I had already shot half my pics...so, you will see below that some of the pictures do not match up with the quantities listed.
Everyone's tastes are different. What is fabulously delicious to one person, might just be OK to another. But, in my opinion, these brownies really are all that. The browned butter gives them a flavor unlike any brownies I've ever had. They are rich...with a nice nutty, caramel flavor...and, we
love caramel! The outside...not just the edges, like in some brownies...is chewy. The inside is soft & gooey. These will definitely be saved as my go-to brownie recipe!
