Brownie Points: Over 100 Outrageously Delicious and Easy Recipes Based on America's Favorite Dessert

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Anyone counting calories shouldn’t even look at this book.

Slater has taken fudgeness to a new high and made baking brownies into
a new art form. For Slater, cakelike equals failure. Brownies must be
fudgelike, perhaps firm on the edges but gooey to the point of being
molten in the middle. She created the “fudge factor,” a scale for
rating brownies on their fudgeness, and went on to create recipes that
hover at the top of the scale.

The recipes, prose, and photography in this collection are all
luscious, luxurious, and dramatic. The recipe titles alone provide a
trip to chocolate heaven: Cruise Ship Brownies, Jackson Pollock Bars,
Inner Peace Caramel Brownies, Extreme Brownies, Oozy Walnut Bars. And
for those who take their chocolate seriously, there’s the chapter
“Brownies for Breakfast.”

In Slater’s hands, brownies are no longer simply bulk filler for
teenagers. Sophistication competes with gooeyness, which takes brownies
into the white-linen stratosphere. You may need a full-dress butler to
serve Blood Orange Balsamic Brownies, Triple Expresso Brownies, or
Bitter Bitter Chocolate Brownies. Welcome to the world of pвté sucree,
mascarpone chocolate curd, crкme d’amande, ganache, and other gourmet
necessities for the dedicated brownie chef.

The book provides the basics: imperial and metric measures, point-form
methods, helpful hints (“Brownie Points”), an index, and lots of
professional-quality colour photos. These ingredients are linked by a
rich, vibrant writing style, providing a feast for the mind as well as
for the stomach.