Brownies from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 840) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped cream; Clear caramel sauce; Creamy caramel sauce; Butterscotch sauce; Vanilla custard sauce (Crème Anglaise)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 25, 2013

    I didn't find these to be cakey at all, even with the two eggs. Instead, they were fudgy and delectable. I cooked them at the low end of the recommended baking time (just twenty minutes)- they didn't look quite done in the middle but the residual heat finished the baking process.

  • Yildiz100 on January 19, 2013

    Far too cakey

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