Hi Sweet Friend {{first_name}}

Every Friday I send something short from my kitchen.

I'm happy you’re here for another week!

The brownies from my first attempt were too flat. No crinkly top, no structure, not the texture I was going for. I looked at them and knew immediately; something fundamentally went wrong.

And I had a choice. Move on to something else or go back in.

I went back in.

Three changes this time. More flour, because dissolved sugar is what created the shiny crinkly top. And blooming the cocoa in butter instead of hot water.

That last one felt most important. Hot water was thinning the batter too much. Butter adds fats, richness and depth that water simply can’t.

I also used Grenada Chocolate Company Cocoa. Natural process, Trinitario beans, from home. If I’m going to test a recipe I want to test it with the best I have. That cocoa deserves a good brownie.

This week’s lesson was how to read a recipe like a baker.

And the test kitchen is exactly the place to learn. You don’t just follow the steps. You read each one and as — what is this doing? Why is it here? What happens if I change it?

That’s how I identified what went wrong the first time. Not by guessing. By thinking.

Baking teaches you to trust the process, hot it also teaches you when the process needs to change.

While I ended up having to save these brownies mid bake, I was able to point out a few adjustments for next time.

Take 3 is coming. Less sugar, more cocoa, steady temperature, proper pan.

Showing imperfection publicly isn’t always easy. But it’s honest. And I’d rather show you the real kitchen than a version that’s always perfect.

The real kitchen has flat brownies sometimes. And then it has the second attempt.

Actually Though…Salt Is Necessary in Sweet

Brownies Test Kitchen recipe and notes is live [Get the recipe here]

Next week the Grenadian Flavors series is back with Toasted Coconut Donuts — the last donut of the series for this season of baking. See you Friday!

As always, happy bakingggg