What’s Your Ideal Brownie? + A Classic French Dish & A NYC Food Tour | Our Best Bites of the Week
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What is the main topic discussed in this episode?
Welcome to Food Friends, a podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship.
Hi, I'm Sonia. And I'm Carrie. We met in Los Angeles over 15 years ago as personal chefs and haven't stopped talking about food since. We're so glad you're here. Hi, Sonia. Hi, Carrie. Sonia, what was your best bite this week?
Carrie, I had a brownie discovery. Ooh. Okay, so second to chocolate chip cookies, probably I've made the most brownie recipes in my life. Like I've made so many chocolate chip cookie recipes before I landed on my perfect one.
Yeah.
And simultaneously I have tried, I don't know, at least twenty different brownie recipes.
Really?
Oh yeah. I've been on a mission for a wh I mean, this is wild.
I've not I did not know this about you.
Well, since I was eighteen, not all in one year. Over the course of many years. Yeah.
What's your ideal brownie? Like are you a cakey brownie? Are you a fudgy brownie? What do you do like all the brownies?
No, I do not like all the brownies.
Oh.
It has to be a fudgy brownie. I want a shattery, glossy top. I don't want it to be too sweet. I really want to taste the flavor of chocolate, a dark chocolate. That's my ideal brownie.
That kind of describes my ideal brownie too. I love that shattery top that honestly really comes from box mix, is what I've found over time. Over time. Oh
Oh, this is why I'm so excited to talk to you about this. Okay. So this started because you know my friend at the farmer's market that I bake for and then he graciously gives me fruit. So so I asked him to give me requests. I'm like, what do you want this week? Yeah. Right. I expect fruit to be involved because he sells fruit and berries. He said, Sonia, I really am craving a super fudgy brownie. And I was like, Huh
Huh. You're like done and done. I I can pr I can provide that.
Yeah, I haven't made brownies in a while and I'm like, this gives me a good excuse to try a new recipe. I have brownie recipes that I love that I'll link in our show notes, but I like to explore new ones. And I was thinking about Sally's baking addiction. Sally w McKenna was on our show. She came out with a really amazing cookbook last year. We we have it. And she's kind of an expert at these classic American desserts. And she's so meticulous. She's meticulous. She's meticulous. Yeah.
Yes, I love her recipes.
What’s the ideal brownie texture and flavor for a perfect homemade batch?
Her book is one that sits on my counter.
She has a brownie recipe in there called Fudgy Brownies or seriously fudgy brownies. And I'm like, okay, I'm gonna try it. It was excellent. It was an excellent tasting brownie, but there were a few things I noticed. The top of it was not so shiny and crackly, and which was okay. But and also I'm usually looking in my brownie for a combination of Dutch processed cocoa, some kind of cocoa powder, in addition to melted chocolate. That's how I make my own personal brownie recipe. And I noticed in this recipe she had no melted chocolate, just the cocoa powder, Dutch processed, and she had a ton of chocolate chips instead of, like I said, melted chocolate. And I was like, that is so interesting. It's not really how I usually make it, but I was game.
I loved it. It tasted great. I am not knocking it, but I was very curious about it. I was like, can I do it?
And also, did your friend like it?
I'm gonna have to find out. I gave it to him and he hadn't yet tried it. Okay, all right, fair enough. I'll have to follow up and find out what he thinks about it. It tasted amazing, like no question. It was a fudgy brownie. It had a great chocolate flavor. It was shiny-ish on top. It just wasn't crackly. So I was like, did I do something wrong? Because the photo looked a little bit better than what I had made. So I went to her website where she has a lot of recipes and she has this fudgy brownie recipe on her website. And I noticed she published it after the book came out. And basically in the head note, she said that she has updated her recipe recently. Oh wow. And she went through her meticulous process of making it even better than her previous version, which was very, very good.
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Chapters
5 chapters
1
What is the main topic discussed in this episode?
0:01–2:23
2
What’s the ideal brownie texture and flavor for a perfect homemade batch?
2:23–12:00
3
How did Sally’s Baking Addiction’s updated fudgy brownie recipe improve the glossy top?
12:00–12:40
4
Why is dissolving sugar early crucial for achieving a shiny, crackly brownie crust?
12:40–16:32
5
What are the three key chocolate components that make a triple‑chocolate brownie?
16:32–18:02
Speakers
1 identifiedMore from Food Friends: Home Cooking Made Easy
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