I’ve never been terribly cutting edge. I’ve always felt that I’m about 2 trends behind the rest of the world…even with brownies. This recipe is from a book that was released by a bakery in Red Hook, Brooklyn…about a year ago. It’s been all over the place, and according to Oprah, America’s Test Kitchen, and the Today show, this is the BEST BROWNIE in America. With credentials like that, why would it take me so long to make these? Good question. I have no answer to that other than pure laziness and an aversion to bandwagon-jumping, which I should really get over, because it always happens eventually. So finally, here it is…the famous Baked Brownie.
the dry goods
melting butter and chocolate
So the verdict? A very good brownie – fudgey, with a crisp exterior. Exudes yumminess. Best in America? Hard to say. Something I found a bit strange about these were the edges. Normally, I am brownie-edge girl. Love the edges and corners (in fact, have been lusting after this for years, but can’t justify spending the cash). However, on these, not so much. But the middle part is definitely very good. I don’t know what it is that made the edges kinda funky, but I think it is something I’m going to have to keep working on.
Anybody going out to New York who wants to bring me back a sample from the real thing?