Michael and I were in Charleston walking down East Bay Street, when we happened upon this new bakery named, Baked. From the minute we walked in, we were overwhelmed with how clean and beautiful everything was. From the sweets to the display cases to the kitchen (which we went in), was very well done and inviting. All the cakes, brownie, and cookies looked as if they were just “baked”. We found out that this bakery was started in Brooklyn. How they decided to open another in Charleston is unknown, but I sure was glad they did. Of course I had to buy their cookbook!!!! I couldn’t go home without one.
Of all the recipes to try, and they all looked mouth-watering, I picked their Baked Brownie. I read the recipe several times and thought this was an easy, yet intensely flavored brownie. I learned a few things from Pastry School, and this recipe was tempting me.
I know everyone has made delicious brownies, however, this particular recipe happens to be one of the best I’ve ever made. The depth of flavor was “heaven” for me. In their book, they give lots of hints to make the recipe stand out above others. This is my choice for brownies when I need to make them. (Not to say I won’t try any others, because I will).
This recipe comes from the cookbook: “Baked” and is on page 117. I know you will enjoy every bite of this scrumptious brownie.
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