For Christmas dessert this year, I settled on brownies topped with vanilla ice cream. It sounded like a good complement to our homemade pizza fun, with everyone getting the chance to top their slices with their favorite toppings.
Alice Medrich’s Best Cocoa Brownie recipe is among my favorites, and I’ve made it a few times with various adjustments:
- starting by substituting freshly-milled whole wheat flour (from hard white wheat berries) for the all purpose flour
- then by reducing the butter and switching to soft white wheat flour
- and then by using less butter and combining hard and soft white wheat flours
This time, I went back to the original recipe, and just increased the flour from 2.5 oz to 3 oz. I baked them at 335° (since this recipe has taken longer in my oven) for 33 minutes.
Once again, my kitchen was graced with the fudgy, dense brownie that I love so much. I like the results of this experiment, and I think next time I’d just bring the flour to 2.75 oz, and reduce the baking time to 30 minutes.