From gooey to spicy to Oreo-filled, we've got a chocolate square (and in one case, circle) to match every craving.
By Lynn Andriani
A "What's That Secret Ingredient?" Riff on Tradition
Baking teacher Alice Medrich, author of Sinfully Easy Delicious Desserts and several other cookbooks, stirs nutty brown butter into chocolate-walnut brownies; it adds a deeper flavor than plain butter. The batter is thick enough to spread with deep swirls, resulting in soft, velvety bites with slightly crusty tops. Although Medrich says there isn't a one-size-fits-all test for doneness (since some brownies are cakey, while others are chewy), she always uses a wooden toothpick or skewer because batter and crumbs tend not to stick to metal cake testers.
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