French Frdays with Dorie

Tuesday, July 7, 2009

What are you nuts?

These were not the brownies I am used to eating. I am far more accustomed to a thicker cakier brownier. I often eat brownies while they are still quite warm fresh from the oven.

If you like to eat brownies in that condition these are not the brownies for you. But, if you wait until these are completely cooled they are quite tasty. Ultra thin, very rich and dense but good.

I only have one caveat - what's with all the nuts? One cup of nuts? I could, of course, have cut back on this quantity, but I almost never edit a recipe the first time I make it. This extreme quantity of nuts made me question if this recipe was actually a tribute to Kate Hepburn or a subtle manner of Dorie saying she thought Kate was just a tad nuts. I leave the distinction to your palette.

I found the nuts far less intrusive after the brownies cooled, but nonetheless next time I bake these, I will definitely cut back on the quantity I include. Otherwise, this is one quick and easy recipe.

My thanks to Lisa who has posted the recipe at her blog: Surviving Oz. Lisa is the winner of the contest to design a new logo for the Tuesdays with Dorie webpage - visit to see what a lovely design it is.


Clivia said...

Gooey brownies are definitely an acquired taste. I like them still warm with whipped cream. I used only half a cup of nuts and that was fine.
Glad you tried out the recipe!

TeaLady said...

And I love nuts in brownies. Green neckties, people, green neckties.

Yours do look very mosit and chocolatey. Perfect.