The story behind these brownies is that Rick Katz made these for Julia Child when both he and Dorie worked for her. They're unique in that you first combine the egg and sugar, and then divide the mixture in half. Half goes into the melted chocolate, and half gets whipped until light and airy - then folded into the batter.
The result is a very dense, almost gooey brownie.
It's so gooey in fact that many of the TWD bakers had problems with this recipe. So, I was pretty cautious. I baked it for the full 28 minutes, even though my oven traditionally runs hot. Sure enough, they had gotten just set and were still very soft in the center.
They were, to be honest, a tad TOO soft for my taste. They tended to crumble when you cut them. But no one really cared about that; the pan you see above was decimated in short order.
Some of the bakers refrigerated these before serving, and that would probably be good. I might also give them another minute or two in the oven. (Just because, again, not a huge fan of "gooey" - in brownies or life.)
But truthfully, they were so delicious that it really doesn't matter that they're soft. I knew when I was putting the batter together that they were going to be incredibly rich and chocolatey - and they were. The use of bittersweet chocolate makes these even more rich.
Overall, I would highly recommend these. Sure, they're a little fussy, but most good things are.
Also, don't give in to the temptation to eat these while they're still warm, unless you want to do so with a spoon. (Which I totally did.)
Want the recipe? Visit Tanya at Chocolatechic.