The Quest for the Perfect Brownie.....take two

Dear Chase:

Another week begins and as I look back at my two days worth of grocery shopping, dry cleaning, laundry (lots of laundry), cleaning the entire house and cooking for our family.... I would have to say that making these brownies was definitely one of the highlights of the weekend! Last week I tried to make the perfect brownie but it was a challenge using the recipe that I had on hand. The first and second batch that I made a week ago turned out thick and cakey, not the texture you would want in a brownie but the flavors were good. In baking we always strive for perfection and if it isn't 100% perfect...then we keep trying until we get it right. So, I decided to do some research and take bits and pieces from the original recipe and change a few of the ingredients and techniques.  In my mind, the perfect brownie is not too thick, chewy and moist and definitely not cakey. The brownies you see in the above picture is a cross between a chewy cookie and a moist flourless chocolate cake. Add a drizzle of caramel sauce and a dopple of whipped cream and you have yourself the ultimate chocolate brownie. But of course, the palette is very subjective so try these out and you be the judge.



Here is the recipe to make your own perfect little brownies:

1/2 cup Flour
1/4 tsp Baking Powder
1/8 tsp Sea Salt
1/3 cup Dutch Cocoa Powder
1/2 cup Unsalted Butter
2 Large Eggs
1 cup Organic Cane Sugar


Directions:

Add flour, salt, baking powder and cocoa in a small bowl, whisk together and set aside. Take a medium sauce pan and melt the butter on a med-low heat, about 2 minutes. Remove from heat and slowly add in sugar using a whisk for about 1 minute until combined. Next add egg, one at a time until completely blended. Add 1/2 of the flour mixture using a whisk and blend until combines, then add the remaining flour until fully combined but do not over mix. The brownie batter should be very thicker in consistency. Pour into a square baking pan and spread evenly. Bake at 350 degrees for 20 minute, do not over cook. Cool completely and then add caramel and whip cream as desired.