Cakey or Fudgy Brownies

Cakey or Fudgy — Which one are you?

I just got a wonderful email from Jill who confessed to being a somewhat distracted “Weekend Baker”. It’s OK Jill.. it happens to the best of us — even me.. but that’s another story!

Anyway…Jill was making the Prescription-Strength Brownies from TWB (page 58) and added 4 eggs instead of the prescribed 2. (I know, I know.. I’ve already taken her to task for not putting together her mis en place BEFORE she started baking but I’m not holding it against her so neither should you!) …Back to the brownies.. Jill went ahead and baked ’em up and was surprised and delighted that she had wonderful, still prescription-strength chocolate brownies. The only difference: this batch was cakey not fudgy.

Now, before I get a flood of emails about the cakey vs. fudgy debate (and bakers and eaters alike are VERY opinionated on this topic), let me say that, even though I published the fudgy variety in the WB, I really do think that BOTH kinds are delicious. Really – and I’m not just being Switzerland on this. It seems to me that most people who “hate” cakey brownies have had the misfortune to sample the dry, crumbly, tasteless version. So before you cakey-haters jump all over me.. try out Jill’s WB version of prescription-strength cakey brownies. It’s as easy as adding an additional 2 eggs to the recipe. And Voila, you’ll have a super-moist, rich and chocolately brownie that’s a bit heartier and, yes, cakey-er than the fudgy version. (If you’re having said brownie at my house, I’d add a scoop or two of cinnamon-scented coffee ice cream on top but that’s just me.)

I just love it when I can please all taste buds with one recipe — it rarely happens.  Thanks Jill for the email!

Cakey brownies on the left – Fudgy on the right . Take your pick!  Ingredients and brief directions below.. for more details, including weight info and variations see TWB.

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Cakey or Fudgy Brownies

Ingredients:

• 12 Tablespoons butter
• 3/4 cup unsweetened cocoa
• 1 1/2 cups sugar
• 1/4 teaspoon table salt
• 2 large eggs(fudgy) OR 4 large eggs (cakey)
• 1 1/2 teaspoons vanilla
• 3/4 cup flour

Preparation

1. Heat the oven to 350 and lightly grease an 8-inch baking dish.
2. Melt the butter, whisk in the cocoa, sugar and salt.
3. Whisk in the eggs (2 or 4) and vanilla.
4. Stir in the flour.
5. Scrape into the dish.
6. Bake until pick comes out with a few small gooey clumps of brownie, about 32 to 35 minutes.

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