Comments on: the baked brownie, spiced up

By: Anjuli

Anjuli — Sat, 13 Mar 2010 19:06:32 +0000

I made these last night, and for some reason it took like 1 hour for the middle of the brownies to not be wet? Even after it formed a nice crispy crust on top, the center was still not set… Maybe because I used an 8×11″ pan? The flavor was still really good (even tho I didn’t have cardamom), an interesting change from the usual!

By: Paulina

Paulina — Mon, 08 Mar 2010 03:52:26 +0000

HEY!! I’m writing from Chile to congratulate you! Your recipes are amazing! I can’t believe it, but thanks to you I just found how to make the brownies I’ve always dream about!!!!!!! Fudgy but on the outside crispy…JUST LOVE THEM!!

THANKS THANKS THANKS!!!

By: Moriah

Moriah — Mon, 22 Feb 2010 00:08:23 +0000

how do you think these brownies would be with a light orange glaze?

By: deb

deb — Tue, 09 Feb 2010 19:07:43 +0000

You can use either. I’m pretty sure I was using Dutch-process exclusively at that time.

By: Stephanie

Stephanie — Tue, 09 Feb 2010 19:05:01 +0000

Hi- I was wondering whether you used dutch process cocoa or regular cocoa for this recipe? thanks.

By: charlotte

charlotte — Sun, 07 Feb 2010 18:02:15 +0000

I made these with just 3 eggs, (by accident) and they were fabulous!

By: Autumn

Autumn — Tue, 15 Dec 2009 19:04:11 +0000

These were soo soo delicious. I’ve made them both with the spices and without–they just melt in your mouth and are by far the best I have ever tasted. I subbed 2 cups of semi-sweet chocolate chips the second time around because I didn’t have dark chocolate, and just used the organic cocoa powder from Trader Joe’s. They still turned out great. Also, the first time around, I completely forgot the eggs! Luckily, I caught my mistake before actual baking. I don’t know what I was thinking…but they still turned out delicious!

By: Lindsey

Lindsey — Wed, 09 Dec 2009 21:47:34 +0000

I work at Callebaut and I am going to try making some of these for our office baking competition this week! I’ve had spicy brownies at my old job (another chocolate company) and loved them, but I never thought to try making them. Excited to see how they turn out!

By: Chrissy

Chrissy — Sat, 21 Nov 2009 06:27:06 +0000

So I’ve already commented about my first (and what became my second) experience (and what became a love affair) with these here: http://smittenkitchen.com/2009/07/blueberry-boy-bait/ (#227) but I made these again tonight, and swirled some peanut butter on top of about half the pan pre-baking, as an experiment. OH MY. Delish– they’re like mole brownies! I made them for a friend for whom chocolate, all things spicy, and peanut butter fall at the very top of her list of great food loves, so I don’t think she’ll hate them.

Also, I just moved to Brooklyn two months ago post-undergrad, and after falling in love with SK my senior year, it’s been so cool to see a handful of things I’ve read about firsthand: from going to Baked for the first time, to working at the City Bakery–most notably the day I came in to discover the first caramel cranberry almond tart of the season had found its way to the counter, and after stumbling upon your gushing post on that beauty, seeing it in the flesh was something not unlike a celebrity sighting-HA. Smitten Kitchen has added another dimension and delight to this many adjective’d experience, so, thank you!

Oh, and need I say it? (Wait. Of course I do.) Jacob? Is scrumptious.

By: Noah

Noah — Mon, 21 Sep 2009 04:07:01 +0000

These are AMAZING. I was a little suspicious of the lack of leavening, but they are chewy and fudgy and fantastic. My girlfriend tells me that she would elope with them if she could.