“World’s Best Brownies” from “Bread Street Kitchen”


We’ve been doing a lot of comfort eating in this house in November. That’s the beautiful thing about food, isn’t it? You could be in the worst possible mood or you might even think the world is coming to an end, but after sharing a delicious meal (preferably one that everyone loves) things definitely improve.

Consequently, November has been full of our family’s Food Greatest Hits: Pizza. Sausage sauce. Chicken parm. Chocolate chip cookies. Cake. Macaroni and cheese. Spaghetti and Meatballs. These are the foods that we love, so these are the foods we’ve been eating.

And brownies.

Lucky for us, the “Bread Street Kitchen” cookbook has a recipe for the “World’s Best Brownies.” That’s a fairly bold claim, but we thought it best to give them a test before we thought that title could be used.

So is it the world’s best brownie? I’m not sure about that, but it’s pretty damn good.

In the interest of full disclosure, the first time I made it, I forgot to put in about half of the flour. Consequently, those brownies were THE MOST DELICIOUS I’VE EVER HAD. I’ll be damned, though, if I can figure out how much flour, exactly, I left out so I could replicate that wondrous experience again.

The second time I made them, I did remember to include all of the flour, but as a result, the brownies were more cake-like. They were good, to be sure, but I did not reach the brownie nirvana I experienced the time before.

Would I make it again? Yes. If nothing else, so I could figure out just exactly how much flour to add in order to reach brownie nirvana again.

“World’s Best Brownies” from “Bread Street Kitchen”

4 thoughts on ““World’s Best Brownies” from “Bread Street Kitchen”

  1. Maureen Stapleton says:

    This photo is the “didn’t use all the flour” version. I wish I could remember how much I did use! But they were delicious.

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