I'm here to report on this week's TWD selection, the Honey Nut Brownies chosen by Suzy! I didn't really know what to expect from this recipe.
First there was the melting of chocolate. I used a Lindt bar (my standby), but then added some bittersweet chips to get the full four ounces. This melted up quickly.
Then there was making the batter. I used a mixed-flower honey in my batter.
After folding in dry stuff and chocolate, I added walnuts, which are my fave nuts for brownies. Then batter to pan. I thought the batter was kinda thin for brownies. There was a lot of it too.
Into the oven, and this is where complications arose: it took a full HOUR AND FIFTEEN MINUTES for my brownies to bake in a 9" metal pan. They came out perfect without tenting--no hard edges or squidgy center--but really, 75 minutes is just unacceptable for a small pan of brownies.
The brownies' thin batter resulted in a very cakey texture. The chocolate...well, there's a reason Dorie suggests adding chocolate frosting. There's not much chocolate flavor in there. What there is is a lot of sugar flavor. A LOT OF SUGAR FLAVOR. I nearly went into shock at my desk.
Verdict: I tried eating these for days before finally decided 1/2 way through the pan that I just didn't really like them. I need my brownies less wishy washy about their identity, I guess. And I ABOMINATES icing on brownies, so I don't like covering them with it to give them an identity. Oh well, can't love 'em all, and I am glad I tried them.