well rob, you asked me to let you know how they came out, so here it is.
it's been probably 1/2 a year or so since my last batch of brownies, so your recipe got me motivated & i got right on it.
normally, i look at a recipe and automatically start "adjusting" it, but as a professioanal curtesy
(lol) i started out to make it as per your recipe. force of circumstances required 1 or 2 minor changes.
the main change was that i used unsweetened chocolate, 100% cacao and, due to the sizes that broke off, ended up using a bit more than 7 oz's. i could have used about a half of a bar of bittersweet chocolate of about 70% or 80% that's laying around unfinished or substituted about 1/3 or so of chocolate chips, but i personally like a rich chocolate taste. so i used the unsweetened and,...
i went with the lower amount of sugar anyway.
the other slight change i made was to use only about 1 teaspoon or so of vanilla, making up for the other 2 teaspoons of missing liquid with an extra glug of kahlua. i thought that a whole tablespoon of vanilla might overpower the kahlua somewhat.
other than that, i followed the recipe explicitly.
the use of bread flour had me intrigued. on the one hand, there was the suggestion of a little more chewyness but, on the other hand, since i wasn't going to be beating the batter, i didn't actually expect that too much gluten would be worked up. actually, i folded in the flour a little more thoroughly than i usually do, until there were no traces of small lumps of flour.
as i kind of expected, it was difficult to tell if the bread flour made any difference in the texture, although to be fair i didn't make a comparison test with the recipe using a.p flour.
also, the kahlua had me excited, but i have to say that the taste was rather subdued. this could have been partially caused by my using unsweetened chocolate as not
called for in the recipe.
these brownies are nice and moist; the texture rather on the "cakey" side of the brownie spectrum. the chocolatiness was exactly what i wanted.
for those who prefer a more cake-like brownie, rob's title of Best Chocolate Brownies Ever!
may well be justified.
for those like me who prefer a chewier brownie, i think that an extra egg and another 1 or 2 ounces of chocolate will make it perfect for us.
i'll be adding this recipe to my professional notebook (even though i'm no longer in the trade, you can never tell about the future), so rob ...
what should i be calling these; "rob's brownies" or "aguynamedrobert's brownies"???
by the way, i hate diddleing around with math, so if you have a large volume recipe at hand, i wouldn't mind having that as well. maybe i can dig something out my my notebook you might like in return.
non-related addenda for rob:
i've been wondering about the baking soda/sugar thing in the peanut brittle from that other post, so while the brownies were in the oven, i went ahead and experimented a bit. i made a half glass of simple syrup and added about 1/2 or 3/4 teaspoon of soda to it. i stand corrected. white sugar apparently does
have some acidic minerals left in it to react with the soda. however, the action is very gentle, almost barely noticable. tasting it, it left a very unpleasant bitter aftertaste in my mouth for quite a long time (even after about 2 shots or so of kahlua). the fizzing action being so little, i think that the main reason for it being in the recipe is the taste. at the ratio i used, it was pretty yukky, but, like bitters in a drink, the right amount probably provides a nice balance to the sweetness of the brittle, maybe akin to quinine in tonic water. just thought i'd pass this along, too.