I'm a chronic procrastinator, but you know what? Sometimes procrastination pays off! I took all the lessons learned by the "on-time" TWD bakers and tweaked the recipe to conform to my taste (I prefer cakey brownies). Several of the TWD bakers commented that the finished brownies were VERY gooey, and others stated that they were almost impossible to cut. To combat the gooeyness some bakers added more flour and others increased the baking time. I did both.
Ta Da! My version of "Rick Katz's Brownies for Julia"
Mixing wize, this brownie batter was one of the most involved I've encountered. In one bowl you melt the chocolate and butter, in another bowl you whisk together the eggs and sugar. Slowly drizzle half the egg-sugar mixture into the melted chocolate, stirring all the while to keep the eggs from cooking in the warm chocolate.
Beat the remaining half of the sugar-egg mixture until it doubles in volume.
And then gently fold the fluffy sugar-eggs into the chocolate mixture.
Sprinkle the flour over the chocolate mixture and fold with a spatula to incorporate. Spoon the batter into the pan. I opted for individual ramekins instead of one large pan. I figured the ramekins would solve the problem of un-cutable brownies (as reported by other TWD bakers), and the individual servings would reduce the gooeyness of the brownies because there would be more crunchy edges and less soft center.
Just out of the oven. I baked them for 30 minutes at 350 degrees.
Still hot from the oven the center of the brownie was pleasantly moist, but as it cooled the center hardened and became cakeier (sp). If I had to do it over I would reduce the cooking time to 25-27 minutes.
But there probably won't be a next time.While the brownies were good, they weren't good enough to justify the involved mixing process and the number of dirty bowl and utensils that littered my counter top. Not only am I a procrastinator but I'm a lazy procrastinator.
