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When it comes to brownies, mine must have a bit of substance; not too cakey, not too fluffy, nor too gooey. I like texture from nuts and globs of melting chocolate.
Back during my
Macrina Bakery days, we used to make a chocolate souffle type of brownie. Rich and filling, I could only eat a quarter of this brownie due to the sweetness. A brownie that disintegrates in your mouth. So fluffy, it became known as
chocolate cotton candy. Not fully satisfying for me as I expect a bit of bite from my brownie.
I've played around with many of Alice Medrich's recipes from
Bittersweet, as she is a chocolate genius. She has several variations using different types of chocolate. Although hers are divine, my sweet-tooth still wasn't fully satiated.