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Brownies -- Bake-Off I


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219 replies to this topic

#211 CaliPoutine

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Posted 30 March 2008 - 04:53 AM

Thank you both very much! Iwill try them! Is Zingerman's recipe available over the net?


Yes, just google and you should find it. Its in my foodblog as well.

#212 Lior

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Posted 31 March 2008 - 11:15 AM

I found it thru google-thanks. I also started going thru your blogs! Wow! But I need to do that slowly and thoroughly. This Friday I will try Zingerman's!

#213 lostbaker

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Posted 19 November 2008 - 10:21 AM

Came out of my lurkdom specially for this.

Has there been any consensus on the best brownie yet? I'm one that likes fudgy and rich and dense over cakey. Any recommendations?
I started baking[pretty recently] with brownies, so they will always have a soft spot.
Thanks to all that respond! :-)
HAPPY BAKING!

#214 Aloha Steve

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Posted 07 October 2009 - 11:48 AM

What follows is the recipe the Brownie Expert (BH Ginger) says is the best. Her opinion carries weight as the Brownie is her all time favorite food. Before this recipe I used a different one which made a double batch, using a double broiler on a stove to melt the chocolates, two kinds of chocolate, all kinds of directions, it took a long time, about 1.5 hours. This new one I can get it in the oven in 12 minutes from start to finish. :biggrin: I use the best unsweetened chocolate (100% cacao) brand I can find locally which coincidentally is Ghirardelli and imported French butter. GG love walnuts so thats the nut I use.
Please don't discount trying it when you see nuking (Microwaving) the chocolate, like I did which stopped me at first from trying this recipe.
12 minutes and I can say "from scratch" !

(I think these are Barb's words, she's my kind of GAL )

Notes: First Place, Plain Brownies, 1997 Minnesota State Fair. Adapted from recipe in Cook's Illustrated magazine, March/April 1994. Please note that I do use real chocolate, unsalted butter and cake flour. If you do not, don't complain to me about it."

Barb Schaller's Famous Orgasmic Chocolate Brownies
Ingredients:
1 cup unsalted butter
 8 oz
4 ounces unsweetened baking chocolate

2 cups granulated sugar
 15 oz
4 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract
 (GG does not like almond extract use an extra vanilla) ((I thought it was better with the Almond but what do I know))
1 cup chopped nuts, optional (walnuts or pecans)

1 1/3 cup cake flour
 6 oz
1 teaspoon baking powder

1/2 teaspoon salt


Directions:
Move oven rack to center and preheat oven to 350 F. Line a 9x13” metal baking pan with parchment paper.

In microwave oven, on medium-high power, melt butter and chocolate in 2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk.

Mix in vanilla and almond. Stir in nuts, if using them. Combine cake flour, baking powder, and salt and fold into chocolate.

Spread batter in 9x13” pan lined with baking parchment and bake in preheated oven at 350F for about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs on it, but not wet batter.

Cool pan on wire rack for 15 minutes before removing (if you wish) brownies from pan.

***One last BIG suggestion. We like crusty ends on all our brownies. G-d and all the angles in heaven decided to reward people who love brownies and had man invent this THIS
Try it you'l love it.

Didn't someone say "Huh what's in a name" I'll allude to, there are side benefits to making these brownies

[Moderator's Note: Permission to post recipe received from author Barb Schaller]

Edited by heidih, 11 October 2009 - 01:20 PM.
Add moderator note and delete ref to deleted post in other topic

[size="1"] edited for grammar & spelling. I do it 95% of my posts so I'll state it here. :)[/size]

[size="3"]"I have never developed indigestion from eating my words."-- Winston Churchill[/size]
[size="4"]Talk doesn't cook rice. ~ Chinese Proverb[/size]

#215 abooja

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Posted 24 May 2010 - 06:21 AM

I made this brownie recipe last night for the first time in years, substituting one ounce of cocoa powder for one ounce of the flour, and about half the called-for semisweet with bittersweet chocolate. I hated them. They were way too dry, despite baking them for a full five minutes less than the minimum baking time. Perhaps it was my new Goldtouch pan that was the culprit, as I used to bake the hell out of these when I was a kid, and they always turned out fudgy and perfect. Good thing they're being served à la mode all week long. :hmmm:

Has anyone ever tried baking the KAF On-the-Fence Brownies without the teaspoon of baking powder? I've made the original recipe dozens of times and, while I like the flavor well enough, they just were never chewy enough for me. Perhaps I'll reduce the baking powder to 1/2 teaspoon, at first. They've got the shiny top. They're certainly chocolaty enough, especially when I've used KAF's Double Dutch Dark cocoa. I just wish they were chewier. I'll give this a shot when I receive my Valrhona cocoa powder from Chocosphere.

#216 rooftop1000

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Posted 27 May 2010 - 07:12 AM

I just found this brownie recipe...can any engineers out there decifer it? LOL

http://liw.iki.fi/li...IL-C-44072C.pdf


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#217 paulraphael

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Posted 27 May 2010 - 07:24 AM

I just found this brownie recipe...can any engineers out there decifer it? LOL


That's amazing. I'm going to pass that off as my grandma's secret recipe.

#218 merstar

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Posted 17 October 2010 - 06:50 PM

These are excellent. (I halved the salt amount):

The Baked Brownie:

http://www.globalgou...l#ixzz12a2NPj7s

http://www.amazon.co...ocId=1000280791

Edited by merstar, 17 October 2010 - 06:54 PM.

There's nothing better than a good friend, except a good friend with CHOCOLATE.

#219 cookingofjoy

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Posted 18 October 2010 - 10:43 AM

I liked these quite a bit, too! I think they're my favorite standard brownie. I made them with the full salt, and thought they were a little too salty, and noted to try halving it next time. I'm glad you found halving it worked well!

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#220 merstar

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Posted 18 October 2010 - 02:16 PM

I liked these quite a bit, too! I think they're my favorite standard brownie. I made them with the full salt, and thought they were a little too salty, and noted to try halving it next time. I'm glad you found halving it worked well!


I think you'll be very happy with the halved amount - it was perfect for me. That's a delicious-looking photo!

Edited by merstar, 18 October 2010 - 02:16 PM.

There's nothing better than a good friend, except a good friend with CHOCOLATE.