Classic brownies from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • cake flour
  • vanilla extract
  • eggs
  • butter
  • unsweetened chocolate
  • sugar

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

  • ashallen on November 26, 2019

    Nice brownies with good flavor. I've had brownies ranging from cake-like to fudge-like - these are about halfway between the two textures. Personally I prefer my brownies to be fudgier/chewier, but I still thought these were good. Co-workers enjoyed. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.