I sometimes go through phases where I wander down the seemingly never-ending rabbit hole known as YouTube. I recently came across a video by pastry chef extraordinaire, Claire Saffitz. She was whipping up a batch of her Malted “Forever” Brownies. I clicked on the thumbnail purely for its entertainment value, and no intention of attempting them myself. As I listened to her expound on the process of developing this recipe, I considered how long it’d been since I tried my hand at brownies.
I’d long abandoned my pursuit of the perfect brownie, because my dear friend, Smalls’ brownies are a magnum opus, and far superior to any brownies I’ve ever made.
Brownies are a simple delight; an opportunity for chocolate to stand on its own and display its depth of flavor. They are at their best with a perfectly crackled top layer just above the dense, chewy confection with flecks of salt. Of all the raw doughs and batters deemed forbidden for consumption, brownie batter surpasses them all. There’s just something about that thickness of the batter with the grit of the granulated sugar amidst a spoonful of chocolate. Darn near irresistible!
After watching Claire, and engaging my inner dialogue, I decided I should take a crack at her recipe in case Smalls is too tied up to answer my distress call for brownies.
Oh, and the brownies were pretty amazing! Make sure to chill them for an hour after they cool it’s key.