ニューヨーク・タイムズのインスタグラム(nytimes) - 6月8日 10時06分

“Ultimately, there’s nothing you can make with chocolate that’s better than a brownie,” said Renato Poliafito of Baked bakery in New York City. “You can make things that are fancier, or lighter, or creamier, but they won’t be better.” When Baked opened in 2005, its Deep Dark Brownie was an immediate hit. But @brooklynbaker — Renato and his partner and co-founder, Matt Lewis — couldn’t leave it alone. They kept trying to improve it. Enter the Sweet and Salty Brownie, an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate that now outsells the original. By emphasizing the bitter, sweet and salty notes, they’ve made that rare thing: a perfectly balanced bite. @jessica___marx photographed this sophisticated update on the classic brownie. Visit the link in our profile to get the @nytfood recipe.

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