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My hunt for the perfect brownie is finally over.
These dark chocolate brownies are soft and fudgy, with a crackled top and a little bite around the edge.
And that thick, gooey, coconutty middle…it just gives them a bit of Almond Joy kick that tastes — and smells — fantastic.
I know everyone gets a little choosy — me included — when it comes to “The Perfect Brownie.”
But this particular recipe just does it for me — with or without the coconut.
The brownie has that thin crust on top.
It has the fudginess, the chewiness, those slightly crispy puffed-up edges.
It’s chocolatey AND it has that awesome cocoa flavor.
Want to eat fudgy chocolate brownies without using a cup of butter and a pound of chocolate? For now, me too.
Spring is only four months away. And I want to re-wear the shorts I wore last summer.
Except I was using the third notch on that belt I also wore last summer. And now I don’t wear a belt.
So…I’m hitting my low(er) fat phase.
HOWEVER — I can’t sacrifice my late-night sugar snack and I have to bake almost every day. So I gave these a try.
It’s from the “The America’s Test Kitchen Healthy Family Cookbook.” I love this book.