Following with his new-found tradition of eating homemade/organic/natural/local foods, my boyfriend asked me the other day to try out a new brownie recipe. I must say, I was a bit confused, as I consider myself a pretty good baker & make a mean blonde brownie (which the boy LOVES). Why change it up? Well, first of all, a blonde brownie isn't as chocolate-y as a normal brownie. So, I decided to try a new recipe.
The recipe that my boyfriend wanted me to try is the Great Brownie Recipe from Greyston Bakery. I followed the recipe pretty exactly (follow that link), except I don't have parchment paper, so I just greased & floured my pan (& left the brownies in the pan to cool & serve), & I melted the chocolate topping in the microwave (30 seconds, stir, 30 seconds again, & it was melted).
I don't know how much of a difference it makes, but I used cane sugar instead of plain ole Meijer generic version sugar, & Ghirardelli bittersweet chocolate bars (4 oz each, so you will need 2). I highly reccommend the better chocolate, as it is a prominent flavor in the brownie.
These brownies turned out really really well. If I make them in the future, I may try & pick up a bag of Ghirardelli bittersweet chocolate chips instead of the bars just to make things quicker (so that I don't have to chop up the bars).
If I feel so inclined, I'll try taking a picture later & post it.
