Brownie - Part V

The last brownie recipe for me to bake from http://www.wayofthedodo.com was Parker Brownies, adapted from Marion Cunningham's Good Eating. I cut the sugar in half, added pulverized dried berries and mango, added an extra 1/2 ounce of chocolate and dusted the pan with cocoa instead of flour. More than any of the other recipes, these brownies changed consistency as they cooled and became more dense and chewy as they reached room temperature. I cut them into squares at five minutes and worried that the crumbly, crumbly texture hinted at dryness, however, Parker Brownies got rave reviews for consistency and taste. Perhaps the added fruit did solve the chemistry problem of less sugar.

Like Petites Trianons, less batter goes into a smaller pan, 8 X 8, and one must snag a treat before they disappear. The fruit added non-chocolate taste overtones and sometimes one must accept a detour in the interest of overall satisfaction.