Oh yes. Oh yes indeed.
I don’t know what I have done wrong with the Outrageous Brownies, but Ina claims (in Foolproof) that this is the same recipe, with some additions. The only substitution I made was to use all semisweet chocolate instead of a combination of semisweet and unsweetened chocolate, and of course I added the caramel and salt that were added in this new recipe. I think the fact that this recipe is half the size of the recipe for the Outrageous Brownies made a huge difference – I think that I was just using the wrong size pan, maybe? I don’t know. I do know that these were outrageously good. My husband and I have a house divided when it comes to brownies. He doesn’t really go for dense, chewy desserts – he’d go for a chiffon pie or something with a nice, light meringue on top instead. The gooeyness of these brownies might have counteracted their density, because there were no complaints about them. I, on the other hand, can’t think of a more perfect food than a brownie, and these were no exception. Like every other woman in my demographic these days, I can put away just about anything with salted caramel slathered on it.
I noticed that the photo in the cookbook looks just like this one – there were a few pieces missing by the time anyone could be bothered to get the camera. Hmmm…