In between all of the visual art, I have been baking brownies. I am in quest of the perfect brownie. It must be fudgey and chewy, but not too chewy; sinfully rich as in food orgasm rich; and moistly dense. Not cake-like.
Katharine Hepburn's (who knew!?!?!) used to be my reliable recipe until I had a bad experience when the brownies became completely stuck to the foil I had used to line the pan. Not wanting to waste them, we developed a way to kind of gnaw them off the foil, but it wasn't pretty.
On St. Patrick's day, I made some Black and Tan brownies that incorporated Guinness beer. They were oddly satisfying despite my initial fears about the runny beer batter.
Over the weekend I made Truffle brownies, a Martha Stewart recipe. I wanted to try them mainly because of the ganache topping. Somehow I even managed to pour the ganache over the brownies rather than sit down and eat it with a spoon(I wonder why I can't lose weight, tee, hee, hee). These brownies had a perfect flavor but were too cakey. I am wondering if they would be better cooked for a shorter time? I will say they have gotten slightly more dense over the past couple days in the refrigerator.
But alas, I need to keep working it. And sorry, I don't need any more tasters. I have lots of them already lined up.