KITCHEN BITCH: Brownie Points


Kitchen_Bitch2.jpgBY MAVIS LINNEMANN We’ve all reached for a box of Duncan Hines brownie mix when that irresistible urge for something sweet and chocolate-y hits us. And while they’re tasty, out-of-the-box brownies are never quite as satisfying as their homemade counterparts from the local bakery (or from your home oven). Why do we buy box mixes when making brownies at home is as easy as saying your ABCS? Well, laziness and convenience mostly, but these can easily be changed. With a well-stocked pantry, making a batch of brownies will be almost as easy as dumping that box mix into a bowl and adding oil and eggs. With just one or two extra steps, you can have perfectly moist, walnut-studded brownies with a slightly crunchy crust and hint of amaretto—just like those ones you buy from the bakery around the corner for $2.50 a pop.I’ve searched high and low for the perfect brownie recipe, and I’ve found one that’s finally come pretty close to perfection. In my mind—and there are differing opinions about this—the perfect brownie should be somewhere between cake and fudge, with a hint of each peeking through in its texture. If that’s not what you’re looking for, then this might not be your recipe, but I suggest you give it a try. Maybe it’ll be your perfect brownie recipe, too. If not, just keep on baking until you find the perfect one. If you like cakey brownies, I suggest Alton Brown’s Cocoa Brownies. If you like them with a little more chew like the boxed variety, check out Cook’s Illustrated’s Chewy Brownies from its March/April 2010 issue. MORE

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