My best friend’s wedding was this July. This picture is so true to them. Very people-focused, loving. They make a good pair. And a handsome one.
Before they were officially and for sure and no takebacks a couple of marriage, I threw her a bachelorette party. And these were the brownies that were there. Flavored with a hint of mint to pair with her wedding color of choice. How perfect.
The KA Flour recipe actually tries to sell this recipe in the description like:
“Fudgy, cakey, fudgy, cakey… can’t make up your mind? If you’re looking for a brownie that’s right in between those two styles, you’ve found it. These brownies combine a fudge brownie’s ultra-moist texture with a subtle cake-like rise, for the best of both worlds.
Our guarantee [bolding not mine]: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4″ to 1″ tall when cut. They’ll be ultra-moist without crossing the line into gooey/underbaked.”
I want to say, “I DON’T WANT THAT DUMB GUARANTEE.”
Apparently, dissolving the sugar a bit in the butter makes a crackly top to the brownies. (See also, this recipe for crackly-topped brownies. Weirdly, I flavored both of these with peppermint. I must have a thing.) For best results, I would do this part on the stovetop instead of the micro so you can see what’s happening. I don’t know that I dissolved the sugar long enough; it was still quite separate from the butter.
To compensate for their correct baking time and texture, I gussied them up with garter belt-esque frills. Downside of this: I really can’t report whether out crackly-topped at all. What I can report is that they did turn out somewhat cakey. And it was fine. Maybe it can imitative of wedding cake. How perfect.
The only guarantee I will offer is that I remain your
Adapted from King Arthur Flour
- 2 large eggs
- 1/2 cup + tablespoons Dutch-process cocoa or regular cocoa (I used a mix)
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon instant coffee
- 1 teaspoon peppermint extract + 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1 cup + 2 tablespoons sugar
- 3/4 cup all-purpose flour
Preheat the oven to 350°F. Line an 8×8 pan with parchment and grease the parchment.
Crack the eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and extracts till smooth.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or just combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour, stirring until smooth. Spoon the batter into the prepared pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
If desired, frost with half a batch of this stuff, flavored with peppermint extract.