For about 2 months I've been making brownies. I've consulted dozens of cookbooks, websites, and TV shows looking for the ultimate chewy brownie recipe. I think I have constructed it from several sources:
- James' Beard's 1972 American Cookery
- Cooks Illustrated "The Science of Good Cooking"
- Good Eats Reloaded "Art of Darkness II"
Elements of this recipe are taken from all three sources, along with testing in my own kitchen. I still have more tests of this recipe to do before I call it 'final', but enough people have been asking for it I've decided to share it as a 'beta brownie'.
Brownies fall someplace in the 'brownie triangle' between cakey, chewy, and fudgy. IMHO, brownies are the only true form to get 'chew' out of a baked good beyond a pizza crust... if I want cake I'll eat that. So I want something on the fudgy/chewy side of the triangle, leaning toward the chew. I've pulled every trick I can find from every cookbook to get that to work.