There’s nothing quite as comforting as a good, gooey, poison-optional brownie.
Wait, what?
You’re not one of those overbaked cakey-brownie people, are you?
You are?
Crap on a cracker! (Wait, no! Don’t do that. Please.) Okay, fine…. I’ll come up with a cakey-bakey-brownie for you soon. I promise. Til then, maybe this’ll come in handy for your non-psycho fudgy-brownie friends.
Anyway…I’m a gooey-brownie person. In fact, the first batch of these, I made a half-batch (because more corners, thank you very much), and I undercooked them by almost ten minutes, and OMG THEY WERE DELICIOUS. It was like eating batter, encased in a thin layer of yummy soft crust and crispy edge.
So yeah. This started when my hubby came home from work and told me that his co-worker made the best brownies on the planet. Normally, i’d be skeptical of a claim like this, but this co-worker also makes the best cakes on the planet, so it’s not far-fetched to think that the best gooey brownies would also be tucked away in her little recipe box.
And, side note, she still uses recipes on 3×5 cards that she keeps in a box. And she’s technically a millennial, I think. (she’s right on the cusp of Gen X, and she’s clearly an old soul, so we might claim her, but she’s still a spring chicken!!)
But yeah, so, thankfully, she’s the sharing type, so that’s where I started. But i’m pathologically incapable of following a recipe as-is. And my ultimate target is a gluten-free, corn-free, vegan version of this. Yeah, i’m a glutton for punishment. But i knew I needed a solid starting point, and I couldn’t in good conscience just share HER recipe and call it mine….so I started to tweak.
And since I can’t eat these myself, I’ve been baking up a storm and sharing them with everyone I know. And now they’re ready for you.
Are you an edge or a middle-piece person??