This cookbook is, quite simply, a fabulous resource for the brownie fanatic. Not only will you find out a little about the history of the brownie, but you'll have a recipe for just about any ingredient you've ever contemplated brownie-izing, from cranberry to coffee, oat, sweet potato, and jam (not in one recipe!). The book is easy to navigate and informative, and authors Bruce Weinstein and Mark Scarbrough know brownie connoisseurs well enough to choose the perfect key words to describe the creations. Want dense, fudgey goodness? They'll tell you which recipes to use. Prefer light, cake-like chocolate squares? You'll know exactly what recipes to skip.
The book begins with a section called "Special Equipment, Ingredients, and Tips for Success," which includes warnings on baking pan sizes, descriptions of different types of chocolate and additives, and rules of thumb for yielding the best result. The recipes are divided into 4 sections: brownies, blondies (generally "crunchier than brownies, more like a cookie perhaps, or at least a traditional bar cookie"), frostings, and "Fun with Brownie Mixes." The latter has creative suggestions including Brownie Mix Baked Alaska, Brownie Bundt Cake, and Brownie Mix S'mores. Every recipe includes suggestions on variations and stir-ins. My only complaint is that there is no nutritional information provided for the basic recipes... then again, maybe a true brownie fan prefers not to know.