Long name, huh, for brownies?
Well, my little Cake Boss asked for me, her servant, to make her some brownies. And since I had all the ingredients at the house, I decided to do it from scratch…again.
Wasn’t someone supposed to tell me to stop this non-sense?
Per my yes-yes beacon, Cook’s Illustrated, the classic brownie should be moist, not “goopy” or dry. The chocolate flavor should most of all be decadent – especially for my little Cake Boss. Gotta raise her right, you know.
Like avoiding the supermarket pre-mixed who-the-heck-knows-what’s-in-it stuff.
Well… it’s really ‘cuz I wanted to avoid the uncomfortable situation experienced after baking the little Cake Boss a classic white double-layer birthday cake. The little Cake Boss almost fired me because I didn’t do as she told me to.
Some of the easy steps:
After cooling for two hours, lift out the brownies with the foil liner and pig out!
Actually, this first batch of homemade “triple-chocolate espresso brownies” came out REAL good as the little Cake Boss came back for a second piece.
She must’ve been pleased.
I guess I’m still employed at the house.