{"id":5983,"date":"2024-04-30T16:20:10","date_gmt":"2024-04-30T15:20:10","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=5983"},"modified":"2025-10-06T14:18:45","modified_gmt":"2025-10-06T13:18:45","slug":"brownies-part-two","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=5983","title":{"rendered":"Brownies Part Two"},"content":{"rendered":"\n

Using the previously mentioned showdown written up here<\/a> as inspiration for the next step in the brownie perfecting process, I decided to try the King Arthur’s Flour recipe<\/a> as well as the Supernatural recipe<\/a>.<\/p>\n\n\n\n

KAF<\/strong><\/p>\n\n\n\n

Such a different technique, beating the eggs with the cocoa to being with, then feeding into that the melted butter. A few notes, I would use caster sugar in the future as you’re looking to dissolve it in the butter, so why not speed that process up a little? I also used a shot of real espresso, because if you can then why not? The suggested temperature of the butter of 120f is just 48c, so actually be prepared to do this slowly… I did not, mostly as I was trying the dissolve the granulated sugar unsuccessfully.<\/p>\n\n\n\n

And then there’s the baking powder! Good lord, why is that there?<\/p>\n\n\n\n

These were very nice once cooled out of the oven, lovely, balanced flavour and a decent mostly cakey texture… There’s a real sense that this has been developed by a professional over time. However I’m never one for cakey brownies, so I was ready to be done with the recipe… A day later though… Ooo boy these things mature incredibly. The cakeyness condenses into something approaching fudginess and I am very OK with this. Very, very good brownies.<\/p>\n\n\n\n

Again, I arguably over cooked these at around 25 minutes in my 8×8 inch pan. I need to learn that these need absolutely no more than 23 minutes in that thing… Maybe less.<\/p>\n\n\n\n

The flavour of the Tartine brownie is still superior, for me… The cocoa chocolate base is just a little less pleasing than a chocolate base. The texture might still be better also… But this is damn fine and could be tweaked… Some brown sugar? Dropping a little cocoa for melted chocolate? A little less baking powder? No baking powder? Whipping the eggs more instead of baking powder? I fear that one might fundamentally change things and ruin it, but it’s a thought…<\/p>\n\n\n\n

Supernatural<\/strong><\/p>\n\n\n\n

A slightly more familiar set of brownie instructions to this one, and nothing wrong it… In fact the addition of dark brown sugar is a good one, adding that roundness of flavour I feel refined sugar alone misses. But the hit of chocolate is not there, and texture isn’t there. I also overcooked these ones in fairness, so I’m possibly not giving it a fair shake at the stick. But if I’m going to iterate on any it has to be one that comes out a little closer to perfect than this.<\/p>\n\n\n\n

Next?<\/strong><\/p>\n\n\n\n

People love the Tasty brownies so much I feel I need to have another go at that one, or perhaps at least examine and reconcile the differences with the Tartine brownie, which is real similar.<\/p>\n\n\n\n

Tartine and KAF brownies can be iterated on, mostly to not overcook them, but also to refine specific aspects that I want to emphasise.<\/p>\n\n\n\n

Justin Gellatly has a brownie in Bread, Cake Doughtnut, Pudding (pg. 203) that should be tried. He’s the definition of reliable.<\/p>\n\n\n\n

I’ve skipped the Sally’s Baking Addiction brownie<\/a> as something quite that chewy sounding didn’t seem right… But perhaps I’m missing out. There’s also the The Kitchn brownie<\/a>… But perhaps this is getting out of hand?<\/p>\n","protected":false},"excerpt":{"rendered":"

Using the previously mentioned showdown written up here as inspiration for the next step in the brownie perfecting process, I decided to try the King Arthur’s Flour recipe as well as the Supernatural recipe. KAF Such a different technique, beating the eggs with the cocoa to being with, then feeding into that the melted butter….<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[39,401],"class_list":["post-5983","post","type-post","status-publish","format-standard","hentry","category-blog","tag-baking","tag-brownies"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5983"}],"version-history":[{"count":1,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5983\/revisions"}],"predecessor-version":[{"id":5984,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5983\/revisions\/5984"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}