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?).