Either I'm getting old, or I'm way too busy. Or maybe it's both. I keep making yummy recipes and then forgetting where they came from. Or in this case, I remember that the recipe for these awesome brownies is from In Jennie's Kitchen, but I can't remember who told me about it. Was it someone on Twitter, or another blog? I've started posting photos to my Flickr page right away, just to help me keep track. To whoever told me about this killer recipe, thank you.One of my theories of baking is that any bar or cookie is so much better when it has chunks on top. This particular recipe didn't need any help -- the texture is perfect -- but I'm convinced you can take an otherwise just-average recipe, blanket the top in nuts, chocolate, and other doo-dads, and it becomes something so much better. Of course if you're not into nuts, then maybe this particular recipe isn't for you. But I'm a total nut freak, so these were an instant favorite. Thanks, Jennifer.
I had a lot of ingredients leftover from making the peanut butter-chocolate brownies from Gluten-Free Girl and the Chef, so I figured I would riff (as Shauna would say) on the recipe a little. Really all I did was add in some instant espresso to the mix and leave out the peanut butter swirls. Oh yeah, I put some M&M's on top because they had the nice fall colors at the market and I couldn't resist. If I made it again, I'd probably substitute some semi-sweet for the unsweetened chocolate. Besides that, these were yummy and actually got better overnight and the next day. (Weird, I know.) And check out that awesome texture. No compromises here -- just great baking.