Suzi's Blog

Brownie Styles: Fudgy, Chewy, and Cakey

Last week I posted a review of a brownie book, Best-Ever Brownies, and gave you a recipe for a cake brownie pictured above. If you were ever confused, because brownie texture and taste seem to vary so much, your confusion will be clarified here. Brownies come in three basic styles. The fudgy ones that seem…

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Irena’s Hollywood Brownies from Best-Ever Brownies

“I need a brownie recipe. For the bake sale.” Suzen was not yet frustrated, but she was getting there. A few times each semester, the wonderful kids from the Culinary Club at Hunter High School for Mathematics and Science in New York City come to Cooking by the Book for a few hours of dedicated…

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Classic Cake Brownies

    Yesterday came the frosting. Today it’s that brownie lying underneath. Classic brownies are often made with unsweetened chocolate, which typically is melted with the butter. The resulting brownies tend to have moistness and stickiness. This recipe title says both “classic” and “cake.” Here cocoa powder substitutes for the chocolate. The butter is beaten,…

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Killer Brownies from Marc Forgione

  Yesterday I posted a Coffee Nutella Ice Cream to be paired with this Killer Brownie. It’s dense and chocolaty. The crust, you can see from the picture, is thin and fragile. You could not frost these brownies, so ice cream is a sound way to “complete” the dish, although honestly it does not need…

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