Comments on: A Brownie Experiment

By: jessica

jessica — Mon, 31 Aug 2009 23:42:05 +0000

hello. tastespotting pointed me your (brownie’s) way. now, i’m one of those anti-frosting dessert fiends, but i am perpetually on a quest for the perfect brownie – fudgey, dense, and rich. the more solid, the better. judging by your photographs, this brownie looks like it will make the cut. thanks for posting! and judging by your previous and next posts, i do believe i’ll have to click that “rss feed” button so i can follow all the treats you share :)

By: Jason Sandeman

Jason Sandeman — Sun, 30 Aug 2009 14:16:53 +0000

Fantastic! Nick, I cannot tell you HOW MANY TIMES I have messed something up trying to learn it! The thing is, you will always cherish your failure, and be better for it. You have also learned something about intuition in cooking. Good on you.

I also like the fact you are willing to show your failure. Shows that you are really into it. Cheers man, and thanks for the wicked post.

By: Lauren

Lauren — Tue, 25 Aug 2009 17:20:44 +0000

I love the idea, marscapone is a delicious sub for the cream cheese (or to split with the cream cheese), fail or not the final batch looks pretty tasty!

By: Lori @ RecipeGirl

Lori @ RecipeGirl — Tue, 25 Aug 2009 05:21:53 +0000

Ha! I can relate to all of what you’ve talked about. I OFTEN cannot sleep because I’m thinking about a recipe or blog idea all night long. Sometimes I wake up in the morning though and I think… ‘what was I thinking… that was a dumb idea! (It seemed like a good one in the middle of the night.)’ And I will often try things out without really knowing the chemistry of baking or anything… sometimes it happens to be a success and sometimes not. I once made a Raspberry Beer Bread 6 times (went through the whole 6 pack of beer) before I gave up and called it a failed experiment. Isn’t it funny what we’ll do to perfect a recipe??!

By: Nick

Nick — Mon, 24 Aug 2009 19:47:39 +0000

@Mimi. I think that may just work. When I hunger for more brownies I might just give that a shot!

@Bec. This version was pretty fudgy actually. If you like them chewier you can add a extra 1/4 Cup flour and another egg.

Thanks for the encouragement everyone.

By: Bec

Bec — Mon, 24 Aug 2009 19:31:55 +0000

I’m not too sure on the mascarpone (never had it) but your brownie recipe sounds exactly like something I would love–do the edges come out really chewy with a bit of a crisp? Because that’s the best part is the really chewy, slightly crisp corners. ;-)

However, I’ll be sure to try it with mascarpone, just to see. :-)

By: Lexi

Lexi — Mon, 24 Aug 2009 19:12:36 +0000

I love your site Nick! These brownies look so yummy! Im going to try to make them. I just made lemon mascarpone cookies that were so good! I’m excited to start looking on here to get new ideas! I didn’t even know you liked to cook!!

By: Mimi

Mimi — Mon, 24 Aug 2009 18:38:53 +0000

I love the both the original idea and the new idea.

I wonder… getting back to the old idea… maybe if you treated the mascarpone layer like cheese cake by mixing in an egg with the cream cheese and the mascarpone? I made some bars the other day that had a yogurt and sour cream layer and it needed just one egg as a binder to give it some body just like a cheese cake. That part of the bars came out dense and creamy which is what I think you might have been shooting for? If you can get it to work, the brownies will be so awesome!! I bet they’d have a nice tangy cheesiness on top of the chocolate, yum!!

To go one step further, if it were me, I would drop some raspberries in there between the chocolate layer and the mascarpone layer so that you have some nice soft berries. But that’s just me.. :0)

By: Healthy Delicious- Lauren

Healthy Delicious- Lauren — Mon, 24 Aug 2009 13:31:49 +0000

mmmmmmm…..mascarpone. love the stuff. this was a brilliant idea, even if it took a few tries!

By: Bunny

Bunny — Mon, 24 Aug 2009 12:52:42 +0000

Lucky for us you are very persistent!! These look fantastic!!