The name of the recipe "hits the nail by it's head", as we like to say in Austria: These Classic Brownies are indeed what you would expect from brownies you call "classic": an easy, simple in the making, basic recipe that results in good, just right brownies. I kept the nuts fairly big and did chop them only very coarsely, because the picture in the book also shows relatively big pieces. And it was good like that! I baked them slightly longer then the recipe calls for (abour 40mins insetad of 33), and they turned out cracky on the surface and smooth-soft in the middle. Exactly what a classic brownie should be like!
(event though I have to admit: the brownies I like most are very, very soft and chewy in the middle, and cake-like brownies are not my kind of treat - but these weren't cake-like, just a good middle-of-the-road between cake-like and completely soft)
Your brownies look gorgeous! I hope you had a great vacation.
AntwortenLöschenGlad you enjoyed your holiday. Both beautiful places to visit. We are going to Chicago next month to see a new Grandbabe!
AntwortenLöschenBack to brownies, I also left the pecans whole, they looks so pretty that way. This was a perfect recipe, not to gooey, not to cakey. As Goldylocks said, they were just right and we ate them all up!
Have a great day.
Great-looking brownies, Alvarosa! Glad you had a nice vacation! :)
AntwortenLöschenWow your brownies look absolutely perfect, nice job! Glad you liked them! I know I prefer certain types but really, chocolate, butter, sugar, how bad can a brownie be? :)
AntwortenLöschenYour brownies look delicious - they really are right in the middle of gooey and cakey.
AntwortenLöschenI loved the chunky bits of nuts in these. So yummy!
AntwortenLöschenThese really were so classic. I loved the recipe and can't wait to make them again.
AntwortenLöschenMine took longer to bake as well, but delicous.
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