Apr 04 2009
Fudge brownies
Fudge brownie
I made these brownies for the Bethany Board of Trustees about a week ago. I’m ashamed to admit, I usually make brownies from a box because I like the texture so much better than brownies from scratch. But these brownies are a winner - chewy and fudgy, and delicious.
The recipe is very easy to make organic, and mostly from local ingredients. I still don’t know anyone in my area growing cacao or vanilla….
This recipe comes from a fabulous cookbook - Moosewood Restaurant Cooks for a Crowd. I doubled it, and put a cream cheese/sour cream mixture by spoonful in one pan. It was plenty for the ~65 people at the board lunch, since the recipe’s suggested serving size is unnecessarily large. Not that I don’t like 9 square inches of brownie:-)
Did you use whole wheat pastry flour? These really do look yummy!!
oh, great question! i actually used 1/2 whole wheat pastry flour (thanks to you!) and 1/2 unbleached all-purpose, with a bit of corn starch. i’ll prob. make it with all whole wheat pastry flour if i make it for home use, but was afraid to try it in this quantity for catering…
why the cornstarch?
to make it fluffier - 1/8 c. cornstarch, 7/8 c. flour makes cake flour, and pastry flour is halfway between cake flour and all-purpose flour. at least, i think that’s true:-)