There are two Tasha Tudor recipe books, one written by the lady herself and published in 1993, and another by Winslow Tudor, published in 2016. I’ve been using the Christmas tree gingerbread recipe from the latter for a few years now, and I thought it was due time to try out some of the others.
Both of these books have different brownie recipes. I chose the one from the 2016 version, both because I had the ingredients on hand and because while the watercolor illustrations in the ‘93 book are lovely, I really prefer to have a picture of the finished product along with a recipe.
It's pretty simple. Melt butter, add cocoa powder, vanilla, eggs, throw the mix out because the second egg I cracked into the bowl was rotten—ah, that's why people tell you to crack your eggs in a separate bowl just to be sure…
After some severe wounds to my pride and to my pantry (but not to my stomach), the batter is ready to go in the oven.
I've only made brownies once before, from a box mix. The texture of the batter is so odd compared to a cake, isn't it?
At this point I realized I didn't have any powdered sugar, so I had to give up on making the frosting…
Mine ended up rather liquidy, but it became creamier after I chilled it in the fridge.
Mine are on the left, the ones from the recipe book are on the right.
I didn't get any compliments from the people I served it to, but I also got no complaints, so I'd say all's well that ends well.
If I made these again, I'd frost them with brigadeiro since I'm not the biggest fan of butter-based frosting.