I made a batch of Cooks Illustrated "Chewy Brownies" last night; I have made them before, and they usually are quite fudgy and dense, but this time, total fail. They did not cook in the alloted time (my oven was just calibrated); I always take them out early, but this time, the middle never cooked.
It made me look at Brownie recipies, from my Grandmother's hand written (she could make them from memory) one to Alton Brown's, the Cook's Illustrated and their sister show America's test kitchen. It amazed me how different the chocolate/cocoa and fat ratios were from one to another. I out them in a chart to compare. What ratios work best for you, what cooking time? are you a cakey, chewey or dense brownie fan. share your "formula"; nuts? no nuts? chocolate chunks? etc
do you use brown sugar? melted butter? solid and cream w/ sugar? leavening? I know the science all makes a difference.
here's the chart:--discuss!
It made me look at Brownie recipies, from my Grandmother's hand written (she could make them from memory) one to Alton Brown's, the Cook's Illustrated and their sister show America's test kitchen. It amazed me how different the chocolate/cocoa and fat ratios were from one to another. I out them in a chart to compare. What ratios work best for you, what cooking time? are you a cakey, chewey or dense brownie fan. share your "formula"; nuts? no nuts? chocolate chunks? etc
do you use brown sugar? melted butter? solid and cream w/ sugar? leavening? I know the science all makes a difference.
here's the chart:--discuss!
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