On the rare occasion, you'll eat a brownie somewhere that, while you're unsure why, just doesn't measure down to the brownies sitting around most kitchens, potluck tables, or bakeries for that matter. You are unsure why. Maybe it's fresh. Frosted? Tender? Tastes of chocolate rather than cocoa and flour? Not dry? Not wet? Firm enough as in done, but definitely not gooey?
I make those brownies, she said... though I can't make them often. Because I'd eat them, you see. You can make them, too. The differences between what are soon to be your brownies and the regular, old garden variety brownies are basic, but not always obvious.
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