Tuesday, February 9, 2010
TWD - Rick Katz's Brownies for Julia
I love to beat eggs. I am always fascinated watching them change from a gelatinous goo to frothy, airy clouds. When you add sugar and bake them a delicious wafer thin crust forms.
This week's recipe adds chocolate to the egg and sugar mix and a lovely light-crusted brownie is the result.
There have been lots of comments about the moistness of this brownie. I used a 7x11 inch pyrex dish and baked for 35 minutes. The very centre was gooey and warm and a nice contrast to the crusty top.
Any problems with the recipe were all my doing. I used a bulk store chocolate and I found the flavour lacking. Next time I'll do this one right.
Thanks to Tanya of the blog Chocolatechic for choosing this recipe. She's one of my favourite bloggers and blogging photographers. Read her post on this recipe and you'll get hooked on her style too.