I’ve already written two posts about “Double Fudge Brownies”, a whole-wheat recipe from King Arthur Flour’s Whole Wheat Baking, including a complete walk-through, so I don’t really have much to add here. However, I did redo the nutritional analysis to reflect how I made and served this recipe for Browniefest. As before, I used traditional whole wheat flour and India Tree dark muscovado sugar.

Evaluation results

These brownies are made with chocolate chips — this time, I used Guittard Akoma 55% semisweet chips — and, like the Cook’s Illustrated recipe with hand-chopped semisweet chocolate chunks, it was marked down by many tasters on texture grounds that I think were due mostly if not entirely to the brownies having been stored in the freezer prior to service, which caused the chocolate chips to re-harden after having partially melted during the baking process. This is still one of my favorite recipes, despite getting an overall score of 3.0 (n=7) and finishing out of the top 10. The same tasters actually gave this recipe better than average scores on the more specific elements (“chocolate flavor”, “chewiness”, and “moistness/mouth feel”), which suggests that there’s some category I failed to capture in my data collection.

Nutrition

Recalculated to reflect the portion sizes and specific ingredients used for this batch. “A Low Sodium Food” according to FDA regulations.