There is something immensely satisfying to me about following a recipe to a T and it coming out exactly as it’s supposed to. This is especially true in baking, as it’s a science and following directions really, really matters.
Enter: Bravetart’s glossy fudge brownies. (⬅ this is the recipe.)
If you aren’t following Stella Parks, author of Bravetart, senior editor at Serious Eats and all around badass pastry chef, you should. I finally purchased her cookbook this week and it’s awesome. It’s more than a cookbook. It’s a thoroughly researched, highly entertaining science & history book, too. If you care to learn about the history of chocolate chip cookies, or how lemon meringue pie came to be, or wanna make homemade Oreos or any iconic American dessert, this is the book for you. She’s got it all.
I decided to give her Glossy Fudge Brownies a go last night. It’s one of the less involved recipes in her book and I was feeling a bit on the lazy side. In Stella’s (and now my) opinion, the best brownies have a super thin, shiny crust on top. This glossy crust is a result of whipping the eggs & sugars together for longer than you normally would, so as to create a meringue of sorts. It adds all kind of nice air into the batter which creates that lovely sheen on top of the brownies once you take them out.
My brownies came out glossy. And absolutely rich and fudgy and delicious. Great success.
I can’t wait to try more recipes from Bravetart. I’m thinking my next venture will be her homemade Oatmeal Cream Pies.