Disclaimer: I don't like brownies. I'm probably the only person in the US who doesn't like brownies. So it's a real mystery why I decided to make Brownies cockaigne (p. 762) when there are so many tastier looking cookies in the chapter. This recipe has appeared in every edition of TJOC since the original 1931 edition (one of only 9 recipes to be in every edition, I think).
I melted butter and baker's chocolate in a small saucepan, then let it cool down completely (TJOC threatens utter disaster if the chocolate doesn't cool completely).
I beat eggs and salt in a bowl until foamy:
I beat in sugar and vanilla, then added the cooled chocolate:
I mixed the chocolate into the sugar mixture with a couple strokes, then added a cup of flour until just combined. TJOC mentioned that if I wanted the brownies to be cakey, I should make the brownies in a 9x9 pan rather than a 13x9 pan, which I did.
I cooked the brownies for about 30 minutes but they weren't done. So I cooked them a little longer. I finally took them out and they looked like this:
Very odd. The top was as hard as a rock and the inside wasn't completely cooked. It was like the top was a cookie and the inside was molten. The brownies were good heated up and with ice cream but, even then, I can't say it was even a decent brownie, much less the best I've ever had. Maybe I needed the bigger pan because of the altitude?
I'm not sure why this particular disaster occurred. Does anyone know what happened?