I got an advance copy of Emeril's new book and inside was a good looking chipolte brownie recipe. I love adding spice to chocolate, so I figured I'd give it a try. In the recipe, he has you melt the butter and chocolate, then add a flour/sugar/spice mixture, then add eggs. i thought that was a bit odd--don't you usually add eggs before flour? But I followed the directions to see what would happen.
The flavor is great--it's a pretty basic brownie recipe, just with the added spices--but it seemed like the fat from the butter (?) separated from the rest of the brownie and was in a melty pool on the top, even when it was cooked through. It doesn't hold together, but if you scoop it in a bowl you can eat it with a spoon...
I was also short an egg, but don't think that would give it this effect. I also used some chopped up ibarra mexican chocolate (per the recipe)...would that do it?
Why did they come out this way? Anyone know?