06 February 2011
When we had that snow day last week, I decided to make these brownies from the cover of Bon Appetit's Feb 2011 issue. I must agree with them that these are one of the best brownies I've ever tried. They're super easy to make and are even better the next day when they've had a chance to cool completely. The top is perfectly crackly while the inside is still chewy. I modified the recipe a bit by adding some instant coffee granules since I always like my chocolate to have a hint of coffee. This cuts the sweetness of the brownies.
See how jagged the edges of the brownies are? This is what happens when you're too impatient too cool the brownies completely before cutting into them.