Dorie says, “…these are thin, soft, very chocolaty brownies made without much flour…” and truer words have never been spoken. Except for maybe my friend Karen who tasted them at dinner Sunday night (actually, I think she ate them as an appetizer) and said, “those are more like fudge than brownie.”
These brownies may be my favorite yet! They are dense and soft and not at all cake-y, which is the prime reason why I don’t like brownies from a mix. These are MY perfect brownies. I think there might still be one in the cake dome, but probably not for long.
Dorie makes the bold move of adding instant coffee and cinnamon to the batter, which I know isn’t for everyone, but I love it. It’s just a hint of something classy at the end of a pig-out session, and it’s probably not for kids, but I thought it made the whole thing a step above licking brownie batter from the spoon.
You can find the whole recipe here, at Surviving Oz. This non-baker designed the new Tuesdays with Dorie logo and agreed to bake with us as part of her “prize.” Though she was recognized for her design work, she is also a pretty exceptional writer and photographer, and not a bad baker (is there such a thing when you work from scratch?).
I’m catching up on posting the baking I’ve been doing lately, and I have to say that this dessert kinda let me down. So did the local grocery stores.
But it’s my own fault, I think. I’ve come to consider Dorie’s cookbook and this weekly baking group as sort of a go-to for fabulousness and decadence. I’ve rarely messed anything up beyond eating, and everything we’ve made I’ve really liked. I may not make something again because I am kinda lazy, but I thoroughly enjoy most of our projects the first time around.
So when the Other Eater’s Birthday fell on Father’s Day, I was challenged to fit it all into one 24 hour festival. There was a restaurant lunch with Dad and then a simple dinner on the patio (maybe soup? maybe leftovers? I can’t even remember – that’s how unremarkable it was) but I was sure I could turn it all around with Birthday Tart. It came from Dorie, after all.
I couldn’t find the all-butter pastry dough for this super simple tart, so I went with the Pepperidge Farm impostor that Dorie warned us about. She was absolutely right that it fell WAY short of greatness. Not even worth eating, really, except that it was easy to scarf down in the car on the way to the train the following morning. The apple was baked perfectly (not too soft), full of natural sweetness and yummy, but the crust ruined it all.
And sadly, I’m not into shopping trips for single ingredients. So since I can’t find the all-butter pastry dough in the two markets I go to regularly, I’m afraid I will forever miss out on this simple dessert…but I may feel differently during apple season.
Also, Dorie, in case you are reading, we both L-O-V-E-D the garlic scape pesto we had a week later, so all is forgiven.
On to the Brownies!