Note: This drawing is now closed. I guess I’m a bit of a brownie/bar freak — both eating them and baking them. I’m lucky to be on a photoshoot in Red Hook, Brooklyn this week, just a couple blocks away from Baked. Their desserts are multi-layered, totally over the top and awesome. But sometimes you just want a simple brownie, and that’s where the new Michel Roux cookbook, Desserts, comes in. Yes, I worked on this book, but not in the normal way I do. The book was produced and published in the U.K., and I was the editor only for the American edition. Speaking of the American edition, if you live in the U.S. and want to be entered into a drawing for a copy of the book, you have until the end of November 19 to post a comment below.
Back to the brownies and bars, sometimes simple is best. Good chocolate, classic technique, and lots of nuts. Like a lot of my favorite brownie recipes, these are impossibly soft when they’re right out of the oven. You’ll need some patience as they settle down after a few hours.
Then they become easy to cut. The texture perfectly bridges that line between cakey and chewy. And they’re a bit less sweet than most brownie recipes I’ve tried. A coworker and I agreed, these are brownies for grown-ups. Don’t forget to post a comment if you want to be entered into a drawing for a copy of the book.