TWD: Rick Katz’s Brownies for Julia

I have to admit, I am not the brownie baker in my house, I leave that to my husband and recently, my son too! I am not that picky about brownies...fudgy, cakey, I like both. The one big HUGE thing I think is important for brownies is CHOCOLATE. The chocolate has too be rich and flavorful, otherwise, forget it.

Many thanks to Tanya of Chocolatechic for choosing our treat this week, Rick Katz's Brownies for Julia. You can find the recipe on her site or on page 91 of the book, Baking From My Home to Yours by Dorie Greenspan.

Very important to follow the recipe exactly. I used a 9-inch square baking pan, not a pyrex. Also, I forgot to put the pan on a baking sheet. The recipe said, "Bake for 25 to 28 minutes, or until the top looks dry".

I was a little worried when the time went off and the whole pan of brownies was totally jiggly. I used a the Convect Bake function, so my oven ran a little hotter. Hmmm...

OK, my brownies sank a bit, but the top was totally dry, so YIKES, WHAT TO DO? I took the brownies out and cooled on a rack.

The aroma of the brownies was too much to take..."I want, I want, I want!!!" I know we should have waited, but my husband and I cut into the brownie when is was just slightly cooled. Totally GOOEY, but delicious! This is not a brownie, it's a big Chocolate Lava Cake. So Good!

The brownies take on a different texture when totally cooled, the top has a nice crunch, but the inside is still VERY fudgey! This is not like any brownie I have ever had. They are very fragile, not so easy to cut, but I will make these little chocolate fudgey little babies again and again!!!

The rest of this week's brownies can be seen by visiting the TWD blogroll.