Brownies from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 732) by Amanda Hesser

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

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

  • PrincessK on February 05, 2011

    pg 684, too gooey at 24 mins, try 25 mins next time, per Jane. I don't think these brownies surpassed Nick Malgieri's Supernatural Brownies which I am a big fan of. But they were good - good chocolate flavor (I used Ghirardelli 60% choc chips) and a shiny,crackled surface (as Amanda says, an important brownie detail).

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