Did you try guessing the five chocolates going into this recipe? I'm sure you were right with these answers:
unsweetened cocoa powder
unsweetened chocolate
bittersweet chocolate
milk chocolate chips
white chocolate
After melting the butter and chocolate, I added eggs and vanilla, which formed a "smooth and glossy batter."
The knife test after 35 minutes in the oven yielded "thick streaks."I don't know about you, but I am always paranoid about under/overbaking brownies.
Being unsure about the white chocolate layer, I added it to only half the batch. The layer was too thin, and ended up like a glaze rather than a thick icing. Imagining creme anglaise, I think this makes an excellent dessert brownie. Though my personal preference is the brownie without the white chocolate, both are delicious. This is a rich, cakey, über-chocolatey flavored brownie.
The recipe is found at Shahieda's blog, Decadent Delectables, and you can see the other brownies made by my baking buddies over at Baking With Dorie.
Ohhhhh yours looks super, gooey yummeh! Thanks for baking along this week!
ReplyDeleteYup, it's so much better without the white chocolate. I just had a small serving after scraping the frosting off ;-)
ReplyDeleteThanks for baking along this week!
interesting...this is the first I have heard of BWD! i never did get to make these brownies, though you are making me want to go make some right now! they look so decadent!
ReplyDeleteOh Rebecca , these look sooo good!
ReplyDeleteLoving all ur chocolaty pics babe , they are sooo good!
And was checking ur shortbread too , suc pretty slices and i think they are good without the cornmeal too!
thanks mia!
ReplyDeleteWow...that's a serious brownie. It looks decadent and delicious. I'm a total choco-holic so this is right up my alley.
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