Mmmmmmmm, they sound delicious – but then again, I’m such a sucker when it comes to desserts 🙂
Baking, in its purest form, is chemistry. Baking has rules, exact measurements, chemical reactions and controlled variables. Baking is science. But like many sciences, once you master the basics (after many, many reps), you begin to move into the realm of art. Each recipe is a canvas to be tuned and tweaked for new textures and flavors. New dishes emerge, but without undoing the fundamental chemistry of the dish. The hard science yields to something evolutionary. The magic seeps through. Those moments of evolution are rewarding for the cook, and the eater, alike.
And while it is a big leap to say we have the “best” anything, these brownies do represent Carolyn’s never-ending quest to pack as much chocolate into every brownie as is humanly (and scientifically) possible. When we say “best” chocolate brownies, we mean it. We are talking about a couple of pounds of chocolate, and chocolate in…
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