By Marz on May 12, 2008
"From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares."
Serving Size: 1 (36 g)
Servings Per Recipe: 24
"I was really expecting to love these brownies as Cooks Illustrated recipes are usually dead on. But this one came out pretty dry for me, and the chocolate flavor is, I don't know.... "dull" is the best way I can describe it. Not terrible, just not great either. I am going to try them again and double check to make sure I did it right and also bake them a little less. Mine came out done (and dry) at only 30 minutes, so maybe I need to bake them a little less."
"I came to look for this recipe and am so glad I found it here. These brownies are great on the first day, but even better on the second day. How they hold up after that is a mystery that someone else with great restraint will have to tell us. The instructions call for cutting these small, and because they are so wonderfully rich, it works out right. Thank you, Marz."