These brownies use very little flour (only 1/2 of a cup for the whole batch), a secret that Katherine Hepburn supposedly told to her friends. This makes the batch a bit thinner than usual, but guarantees they stay moist inside.
I added quite a bit more salt than the recipe called for, and was happy with the result. Ever since the Tuesdays with Dorie group baked World Peace Cookies, I've been wanting to add extra salt to something particularly chocolaty - and this was a perfect time to do so. I feel it adds more depth to the brownies, and enhances the flavors better. The coworkers were happy with this batch, and couldn't quite put their finger on what made them so good. I'm convinced it's the salt.
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 96-97reference
4 comments:
YAY for another person who increases the salt in sweet recipes. i think KH was onto something adding in the espresso + cinnamon + chocolate for added depth, too.
They look delicious. I agree with you about the salt - it definitely adds flavor to baked goods, but a lot of American recipes are way too light on the salt.
AH!! Those look incredible. Dark, Dense, Delcious. Fantastic!
The salt sounds so good paired with the chocolate! Yum!
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