A note to fans of cakey brownies, if you even exist: you can skip this episode. Here at Spilled Milk, we fall on the fudgy side of the Great Brownie Divide, and it’s nice and soft and gooey over here. Join us as we discuss the finer points (and edge pieces, and corner pieces, and middle pieces) of the brownie, with help from Bonnie Raitt, Katharine Hepburn, and a guy named Steve. www.spilledmilkpodcast.com
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I loved your Bonnie Raitt story! Excellent rabbit trail… (:
Ok, I’ve been known to eat (and make) cakey brownies. And I do love cake. Mostly this is because I don’t know how to make fudgy brownies. Blondies are NOT part of my vernacular.
Love the show, and all the silliness. Please bring back Iris for a cameo again!
Great episode! I always make the Katharine Hepburn recipe too! But always with walnuts. Alice Medrich has a cocoa powder brownie recipe that’s pretty good, but somehow it never turns out as fudgy or chewy.
For killer blondies, try this recipe. When I make them, they’re usually gone by the end of the day. http://www.finecooking.com/recipes/blondies.aspx
I had no idea there was a brownie controversy. I thought they were always meant to be fudgy. I mean, I’ve made cakey ones, but I thought I just overcooked them. I had no idea it was a Thing.
But then, I’m not American, so I feel it’s not my place to have an opinion about brownies, but to humbly accept instruction.
Considering how you guys feel about milkshakes, these brownies might be right up your alley: http://acozykitchen.com/chocolate-malt-cake-brownies/
Although I am partial to the more “classic”, unadulterated versions, as I suspect you are
Brownie crackle is a non-negotiable essential for me. Just not a brownie without it. Also chewiness is a bonus. I like the taste of walnuts in a brownie but basically, they mess with my chi too; so well put, Molly.
You two are hilarious. I love anything that even resembles a brownie, so listening to ya’ll talk about brownies made my morning.
This is my first listen to your podcast, but not my last.