Many times I’ve professed my love for Alice Medrich’s New Classic Brownies. I won’t embarrass myself by calling them the “world’s greatest brownies” or something, but they’re the only brownies I ever make. Now the New York Times loves them too, and they printed the recipe. They also printed a couple of other brownie recipes. If you try one and it’s better than New Classic Brownies, I don’t want to hear about it.
Roots and Grubs
The home of Matthew Amster-Burton
I guess “Steve” is a reference to the Steve method, but “bathe”?–I don’t get it.
Oh, we call it “The Steve Bath” at home.
Oh, I must agree. I caught the NY Times article with the three recipes. I whipped up a batch last night and sampled one and brought the rest to work.
Very good indeed!
My oven must run hot: in the allotted time, they came out hard and burned at the edges and across the entire bottom. Feh.
You’d think I could find Scharffen-Berger unsweetened chocolate in the stores around here, but nooOOoo. Ghirardelli turned out pretty well, though.
After several tries, I haven’t been able to make that water bath variation work for me. The brownies simply don’t bake for me, even with tons of additional time. They remain a liquidy goo. I use the Classic Bittersweet variation (no water bath) of the recipe and it turns out great.