I was pretty excited when I learned that this week’s TWD recipe was one for brownies. Aside from the fact that I love brownies, it gave me an opportunity to use this:

It’s my new handy, dandy Perfect Brownie Pan! (Don’t scoff. When you can’t sleep at 3:00 a.m., and the only things on TV are infomercials, your judgment gets a little cloudy. Okay? Thanks.)

Anyway, Dorie ^[1] explains that this recipe came from some guy named Rick Katz, a pastry chef who did the prep work for Julia Child’s ^[2] show, Baking With Julia. He used to make these brownies for the cast and crew and Julia loved them. Hey! If they’re good enough for Julia, they’re certainly good enough for me!

The recipe for these brownies is different from any I’ve ever made before. Instead of dumping all of the ingredients in a bowl and mixing, you whip some of the sugar and eggs together like mad and then fold them into the rest of the batter. It seems like an awful lot of trouble just to make a batch of brownies, but that’s the recipe and I do what I’m told.

If you like fudgy brownies, though, this is definitely the recipe for you. These brownies are the absolute fudgiest I’ve ever tasted. So much so, that they bordered on goopy. I had to freeze them for a while before I could scrape some of them out of the pan. Thank goodness my fancy brownie pan obviated the need to cut them, or else I could have been in trouble!

Look at how perfectly they came out! No joke, people, this pan is the brownie-baking bomb!

I brought these brownies to a Super Bowl party, so I wanted to jazz them up a little. When people know you’re in the “food biz”, the bar is automatically raised. Plus, this was kind of a sophisticated crowd. So, I added about two tablespoons of instant espresso powder to the batter. I really liked the slightly bitter edge it gave to the brownies. Also, Rick’s brownies are incredibly rich, so I cut each brownie in half. It was a good call. A lot of the women at that party looked like a brownie hadn’t passed their lips in twenty years or more. Some even broke those small halved ones in half again! (Sheesh, ladies! It’s only a little, tiny brownie. Live a little!)

Many thanks to Tanya from Chocolatechic ^[3] for choosing this recipe for us this week. If you’d like to make these brownies for yourself, and you’re one of the five people on the planet that don’t already have Dorie’s book ^[4], you can find the recipe on Chocolatechic ^[5]. If you’d like to see lots more goopy fudgy brownies, stop by the Tuesdays with Dorie ^[6] site and have a ball!

Enjoy!