So, having found a reliable go-to choc-chip recipe (without having to do the work), I decided it was time to find a standy-by brownie recipe. For years I have been using Chocolate & Zucchini's Melt-in-your-mouth Chocolate Cake as a psuedo-brownie stand-in. It has worked remarkably well with all the variations I've tried (orange, raspberry, walnut, macadamia, caramel peanut), and has become a favourite of my family.
Despite this, I decided to carry on with the search. Having purchased Baked earlier this year, and reading that even Oprah loves their brownies, it seemed a good place to start.
And this is where the wheels fell off.... I made a batch the night before heading to Ireland to visit friends, as a thankyou gift for having us to stay. When I went to package them up I discovered that I had undercooked the middle. Undercooked it so dramatically that it was completely gooey and unusable. No matter, all but the middle third was boxed up and taken away. I froze the rest, figuring inspiration would strike at some stage.
The brownies were delicious and oh-so-rich, especially with the toffee drizzle I added. All were devoured by our lovely Irish friends.
Fudge Brownie Recipe. After seeing various comments suggesting that the best way to melt the butter/sugar combo was in a saucepan, this is what I did. Being careful to cook this batch thoroughly (duh), I was really happy with the results. A very rich, fudgey and chewy brownie. This made a full pan plus 12 mini brownie bites, which I iced with chocolate ganache. Yum!