August 12, 2011 § 4 Comments
I made brownies with our teenage niece that just visited from Korea. She really loves brownies and loves cooking, especially baking. She rummaged through my cooking utensils and gadgets with fascination and excitement. She especially liked my rolling pin, which I have to say is one of my favorite things in the drawer. I was quite surprised since in Korea, an oven is not really standard. These days, the newer places that are being built do come with ovens, apparently, but baking things in the oven is not something that has been incorporated in every day Korean cooking. I was even more impressed that she seemed to be well-versed in some standard baking techniques, especially since she’s never baked anything before these brownies, much less ever held a hand-mixer!
Again, I used one of Dorie’s trusted recipes from her Baking book. Her twist on the “classic” is adding espresso powder, of which I’m a huge fan of marrying together—chocolate and coffee. The only thing I did different was that I used only bittersweet chocolate. The recipe called for some bittersweet and some unsweetened chocolate, which I did not have on hand (we decided to bake at 11pm!). Fortunately, the brownies still tasted deliciously decadent, but not too sweet despite the fact that it was probably more than 95% chocolate! My only critique of these brownies is that they seemed a tiny, tad bit dry…..