Growing up, I never had brownies for dessert as my family followed the cake and pie routes to satisfy our sweet tooth. That being said, I personally had no preference going into this recipe towards cakey, fudgy, chewy, or whatever other description brownie-lovers seem to favor. However, these “Best Ever Brownies” may have hit the mark. The brownies were soft, moist and seemed to have a melted layer of chocolate within them. This consistency can be attributed to a couple of factors. The recipe calls for an extra step of whipping part of the eggs and sugar before folding them into the chocolate batter, while the brownies themselves are only baked to “barely set”. These factors definitely make the resulting brownies worth the effort.
As a few side notes, I’m always concerned about how to get brownies out of the pan, and this time was no different. The recipe calls for the brownies to be baked in an unbuttered glass or ceramic pan. I was doubtful, so I lined my pan with parchment paper just to be on the safe side. Also, because these brownies are so soft, the ones on the edge were easier to hold in hand to eat. Make sure to serve the middle pieces on a plate for less mess. If you’d like to try your hand at these Best Ever Brownies in time for Thanksgiving, head over to this week’s host, Monica of A Beautiful Mess, where she’s posted the recipe.