Dear Perfect Brownie Cutters,
I’ve tried parchment paper, cleaning knives between cuts, and even a special brownie-specific pan. Result: delicious, messy-looking brownies. What’s your secret? Is there a magic trick? I’m all
In the meantime, I’m not going to stop making brownies because that would be dumb. They will remain destined for my belly, not glossy magazine pages which is better anyway. Who eats magazines?
(okay, these aren’t that bad.)
Making bon bons resulted in awesome leftovers: passion fruit caramel and about 6 ounces of El Rey Gran Saman 70%. The obvious solution? Ridiculous brownies, of course. My usual go-to brownie recipe calls for unsweetened chocolate, but rather than just cutting back the sugar a little for my bittersweet, I decided to make Nick Malgieri’s Supernatural Brownies. The recipe is similar since it uses brown sugar and a small amount of flour resulting in fudgy squares with a deep chocolate flavor. Continue reading