At the same times, there's just something about brownies. They might be near the top of the dessert throne, in part because they're so simple: a handful of ingredients, stirred until just combined, but maddeningly difficult to get to come out perfectly. There has to be just that balance between goo and bite. Even most professional bakeries crank out dry, listless, not chocolatey-enough brownies and try to mask their flaws with toppings like frosting or cream cheese.
|The paste-like batter for 6-minute microwave brownies.|
Here's the bottom line: the recipe is legit. There's a genius about it. The amount of butter and sugar gives the batter a consistency similar to paste. This high moisture content guards against drying out.
|A little Blue Bell vanilla. Served hot. Six minutes to heaven.|
The end result is a fast and indulgent dessert that is made to accompany Blue Bell ice cream.
It's pretty darn tasty indeed. But, as the final line of the recipe suggests, these brownies are best served warm. Once they hit room temperature, the edges do show signs of drying out. The next day, while the flavor is still good -- how could that much butter result in full flavor betrayal? -- the texture is less compelling.
So are microwaves completely useless as a primary method of cooking? Quite possibly. Because these brownies might be the exception that proves the rule.