Brownies – The Topic

[Saffy]

I love Brownies, lovely gooey fudgy brownies.

Do you have a favourite Brownie recipe that you care to share ?

Do you like Brownies with additions ? Cream cheese , hazelnuts, walnuts , white chocolate ? Or is this blasphemous.

Do you like the brownies from the outside of the pan the ones that are slightly chewy? Or the ones that are from the insides.. extra gooey in the middle.

How should the perfect brownie be?

[snowangel]

Have you checked out Maida Heatter's Great Book of Cookies - either the first or second one? She has a terrific selection of brownies. I particularly favor one in the second book, which is sort of an odd recipe. If you want it, PM me and I'll get it to you (I think because of copyright I shouldn't post it).

Sometimes I like them with additions, sometimes not. And, I always want two brownies (if not a whole row) -- one from the outside with the chewy bits and one from the inside. If they are really gooey, I like them frozen -- eaten straight from the freezer. With a glass of milk or a beer (I don't really like chocolate with raspberry or orange, but do with beer).

[CathyL]

Snowangel, you must mean Jane Freiman's brownies - one of my favorites too. They're terrific frozen.

I found the recipe posted here.*

Another favorite: Maida's Greenwich Village Brownies from her first cookie book; the corn syrup makes them extra-chewy. I add 12 oz. chocolate chips just for the hell of it.

I like barely-done brownies with oozy fudgy centers. Crispy edges are good too. And although I'll gladly eat them gussied up with cream cheese or caramel or whatever (except white chocolate), I'm happiest with just nuts.

*Is posting a link to someone else's post of a (properly attributed) cookbook recipe legit? Or am I an accomplice?

[FoodMan]

I love brownies plain with no additions at all (except maybe a scoop of vanilla ice cream once in awhile. The best brownies I've had and I bake them all the time is Alton Brown's from Good Eats recipe. I do not have it with me (at work) but I think you can find it at FoodTV.com. It's a true chocolate lover's brownie, very rich and tastes heavenly.

FM

[Suvir Saran]

I love brownies plain with no additions at all (except maybe a scoop of vanilla ice cream once in awhile. The best brownies I've had and I bake them all the time is Alton Brown's from Good Eats recipe. I do not have it with me (at work) but I think you can find it at FoodTV.com. It's a true chocolate lover's brownie, very rich and tastes heavenly.

FM

When I was a student in Bombay, I would go several times a week to this dessert place... the name escapes my mind now.. will have to make calls to friends in Bombay.. and at this place, we would eat Brownies a la mode.

They were spectacular. Home made vanilla ice cream and rich chewy plain brownies..

I was in heaven...

But now that I have been spoiled by real chocolate, I often wonder how happy I would be with those brownies if I were served them again.

Perhaps for nostalgia alone I would still like them in some way.

[chefb]

Duncan Hines nothing better.

[Suvir Saran]

Duncan Hines nothing better.

Is it a brand of chocolate? Or is that a chefs name?

[CathyL]

Duncan Hines nothing better.

It's a cake mix brand, Suvir.

I used to adore Duncan Hines brownies - hot from the oven, with that crusty top. But they don't taste (or smell) the way they did when I was a kid. Changes both in the DH formula and my taste buds, no doubt.

[Suvir Saran]

Duncan Hines nothing better.

It's a cake mix brand, Suvir.

I used to adore Duncan Hines brownies - hot from the oven, with that crusty top. But they don't taste (or smell) the way they did when I was a kid. Changes both in the DH formula and my taste buds, no doubt.

I did not know the brand name.. Sorry!

Just the other day... a friends niece, a freshman at NYU prepared brownies from a mix such as what you have named for me here.... They were good.. great texture.... nice and gooey... but like you.. I would have loved them when they were first packaged... and when I was a freshman myself.... Now my taste buds have been corrupted, my innocence lost and I have few simple things that make me smile...

But for several moments.. as I chowed down those Brownies she made... I was in heaven... and then I was craving Valrhona and that other stuff.. and smells and tastes these brownies did not have....

[mikey]

With nuts whenever possible(pecans or black walnuts)

I also like the ones with mint & chocolate icing (I quess they're called "grasshopper" brownies now, but the first one's I ever had were from a St. Louis Post-Dispatch recipie, called "Missouri Waltz Brownies)

[Suvir Saran]

With nuts whenever possible(pecans or black walnuts)

I also like the ones with mint & chocolate icing (I quess they're called "grasshopper" brownies now, but the first one's I ever had were from a St. Louis Post-Dispatch recipie, called "Missouri Waltz Brownies)

Sound nice. Would you have a recipe for it? I have friends from MO and this may be a great house gift to bring them when I visit...

[FoodMan]

Duncan Hines nothing better.

It's a cake mix brand, Suvir.

I used to adore Duncan Hines brownies - hot from the oven, with that crusty top. But they don't taste (or smell) the way they did when I was a kid. Changes both in the DH formula and my taste buds, no doubt.

I did not know the brand name.. Sorry!

Just the other day... a friends niece, a freshman at NYU prepared brownies from a mix such as what you have named for me here.... They were good.. great texture.... nice and gooey... but like you.. I would have loved them when they were first packaged... and when I was a freshman myself.... Now my taste buds have been corrupted, my innocence lost and I have few simple things that make me smile...

But for several moments.. as I chowed down those Brownies she made... I was in heaven... and then I was craving Valrhona and that other stuff.. and smells and tastes these brownies did not have....

I could not agree more. I used to use mixes for everything. Now the idea of using some kind of mix to make brownies (or any form of cake) is not an option. With just a few more minutes worth of work I can get taste and texture that no mix can match and I can custiomize it based on my own whims and taste.

FM

"mixes shmixes"

[Saffy]

I would have to agree, I just could not bring myself to make a a cake or pikelets or brownies or pancakes from a package. They never seem like the real thing, it feels like you have cheated somehow.

Nothing like a homemade brownie with a nice hot cup of good coffee

[Suvir Saran]

I would have to agree, I just could not bring myself to make a a cake or pikelets or brownies or pancakes from a package. They never seem like the real thing, it feels like you have cheated somehow.

Nothing like a homemade brownie with a nice hot cup of good coffee 

And yet.. I am now a criminal for I am using Jiffy Mix and making corn bread that avowed and respected foodies are being fooled by and charmed by.

One called this morning to ask for the recipe. And I am embarassed... not sure what to say.... I have changed quite a few things with Grandma Hayes corn bread... but still.. the base is Jiffy Mix.

I guess I am still a slave of pre-packaged stuff in some ways...

[Sandra Levine]

These are the easiest brownies to make...and the gooey-est:

Pre-heat oven to 350 F.

Grease and flour an 8" x 8" pan.

In a heavy-bottomed saucepan, melt together 5 tablespoons of butter and 2 ounces of unsweetened chocolate.

Remove from the heat and let cool slightly. Beat in 2 eggs, 1 cup of sugar,

1/2 cup of flour, 1 teaspoon of vanilla extract, and a pinch of salt.

Stir only until flour is incorporated.

Pour batter into pan and bake for 23 minutes, until the top is dry. This will not test as "done."

Allow to cool completely before attempting to cut into small squares.

If you like, you can use brown sugar instead of white. In the past I always used unsweetened chocolate, but now I tend to use a fine bittersweet chocolate and reduce the amount of sugar by 2 tablespoons.

You can add up to 1/2 cup of chopped nuts, but I always think they dilute the chocolate experience.

You can omit the chocolate altogether and make blondies. A nice blondie variation is to use 1/2 cup of tiny strawberries if you can find any delicious enough. Then you have "strawberry blondies."

[chefb]

After cooking all day I cant bake just for myself. open a box and i'm done.

If you want to get fancy the use the orange valhrona in you recipe or swirl in caramel.

[mikey]

"MISSOURI WALTZ" BROWNIES

3/4 C flour

1/2 tsp baking powder

1/2 tsp salt

1/2 C shortening(butter)

1 C sugar

2 eggs

2 1/2 oz unsweetened chocolate

1 tsp vanilla

1/2 C chopped nuts

Sift together flour, baking powder & salt

cream butter & sugar, beat in eggs

add melted, cooled chocolate & vanilla

add dry ingredients & nuts

spread in a greased 9x9 baking pan, bake @ 350F for 25-35 min.

Frosting

1 1/2 C powdered sugar

1/2 C light cream or evaporated milk

1 Tbsp butter

1/4 tsp peppermint extract

1 drop green food coloring

2 oz unsweetened chocolate

Mix sifted sugar & cream in saucepan

cook over direct heat until it reaches soft ball stage

add butter

cool until lukewarm & add flavoring & food color

beat until creamy & thick

spread on brownies

melt chocolate & cool; spread over mint frosting

[cakewalk]

I think this is the most dangerous thread I have yet seen on this site. Thank you all!

[heyjude]

I have several thousand brownie recipes in books devoted to them, in other cookie books, in general cookbooks, in folders of clippings from magazines and newspapers, in my personal file, in vintage advertising ephemera and even in a NARAL program to which Katherine Hepburn donated her personal recipe. With all that, mamster gave me the last recipe needed after trying Alice Medrich's version from her 1999 book Cookies and Brownies. The secret is to put the hot out of the oven brownies into a pan of ice water to stop the baking. This creates a nice outer crust and a creamy middle. I guess, you can use this technique for any recipe with more than 1/2 cup of flour. If you want any outre recipes, just ask.

[Elizabeth_11]

Oh what a great thread! I was actually thinking of posting one like this myself since I LOVE trying out new brownie recipes--I'm always searching for a new one to try. I like my brownies to be moist and chewy, fudgey but with a crisp outside--not cakelike at all. I also usually like to frost them with a ganache or fudge frosting. The recipe I found that comes closest to this was in Chocolatier magazine a few months back.

Double Fudge Frosted Brownies:

1/2 cup unsalted butter, cut into Tablespoons

1/2 cup lightly packed brown sugar

6 oz. semi-sweet chocolate

2 oz. unsweetened chocolate

3/4 cup granulated sugar

3 large eggs

2 tsp. vanilla extract

1/2 cup flour

1/4 tsp. salt

Frosting:

3 Tbsp. unsalted butter

2 oz. unsweetened chocolate

1 oz. semisweet chocolate

1 1/2 cup confectioners sugar

pinch salt

1/4 cup heavycream

1 tsp. vanilla extract

Preheat oven to 350. Line 8" square pan and line completely with foil. Lightly butter bottom and sides.

In medium saucepan, combine butter, brown sugar and chocolates until butter and chocolates melt and mixture is smooth, transfer to medium bowl.

With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape into prepared pan and smooth top.

Bake brownies for 35-40 minute, or until cake tester comes out slightly moist. Do not overbake. Let cool for 45 minutes. Lift brownies out of pan holding onto foil. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side.

Make frosting:

Place butter and chocolates in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of heavy cream. Blend in remaining confectioners sugar and remaining heavy cream. Beat in vanilla. Beat frosting on medium speed for 30 seconds, or until smooth and shiny.

Spread frosting over uncut brownies, and cut into 9 squares. Serve at room temperature.

Enjoy! They are soooooooooooooooo good!

-ELizabeth

[snowangel]

I like my brownies to be moist and chewy, fudgey but with a crisp outside--not cakelike at all.

Agree fully. If I want chocolate cake, I will make chocolate cake (from great, great grandmother's recipe with to-die for fudge frosting with only cream, sugar and cocoa; ask for recipe if so inclined), but if I want a brownie, I want a brownie -- crispy, chewy edges and gooey inside.

Chocolate cake and brownies each have their place, but are distinctly different.

[Elizabeth_11]

Snow--you just might have to tell me about that frosting, it sounds like something I'd love--I am always looking for new chocolate frostings as well! Anyone sensing a pattern here? I LOVE chocolate. I honestly don't think I could live without it. I really don't.

-Elizabeth

[snowangel]

Snow--you just might have to tell me about that frosting, it sounds like something I'd love--I am always looking for new chocolate frostings as well!  Anyone sensing a pattern here?  I LOVE chocolate.  I honestly don't think I could live without it.  I really don't. 

-Elizabeth

One cup of sugar, one cup of heavy cream (grandmother's used to skim it from the top of the milk jugs), enough cocoa to make it "look right." Helps if you stir the cocoa into the sugar before adding the cream to avoid lumps. Cook until soft-ball stage. I think some people would use a thermometer, but I learned by looks. It boils high in the saucepan, then the level of boil seems to lower. Just about the time when you can see the bottom of the pan when you stir it and the boiling bubbles are "splat bubbles", remove from heat, and beat until it's of spreading consistency.

Spread fast. This frosting doesn't work well if it's really hot and humid -- it just sort of slips off the cake.

Licking out the bown and the spatula is the best part. In fact, such the best part that I often double it just so we can eat the frosting. It's just like candy -- fudge -- only "more pure" (as my great grandmother used to say).

[gknl]

Duncan Hines nothing better.

Is it a brand of chocolate? Or is that a chefs name?

Useless trivia: I just found out the other day that Duncan Hines was a professional writer back in the day. I had no idea he was a real person:

"The highest compliment a restaurant or motel could receive would be "Recommended by Duncan Hines." In the 1940's and 50's, Hines was the most trusted name in the hospitality industry, if not America. He was featured on Mutual Radio Network on a daily basis, and weekly, his newspaper column appeared in a hundred newspapers with a combined circulation of 20 million.

Hines' life took a dramatic turn in 1949 when he met Roy Park who worked as a public relations representative for a midwestern food co-op. They became friends and soon after formed an association that led to Hines-Park Foods. Before long some 200 food products and 50 kitchen items were being marketed nationwide with the Duncan Hines brand name."

http://www.duncanhinesfestival.com/

That site also has a description of the world's largest brownie:

On June 11 and 12, 1999, the community of Bowling Green, KY., created the "Duncan Hines World's Biggest Brownie" in honor of its native son, Mr. Duncan Hines.

The finished brownie measures approximately 29' - 8" X 12' -- that's more than 355 square feet!!

Iced and assembled it weights-in at approximately 950 pounds.

Ingredients:

615 packages of Duncan Hines Chewy Fudge brownie mix

9.5 gallons of water

1,845 eggs (or 153.75 dozen)

19 gallons of oil

615 pounds of Duncan Hines Creamy Homestyle Frosting

[Lesley C]

The best brownnies I've ever tasted are the Best Ever Brownies from the Baking with Julia cookbook. Amazing texture with a nice crackled crust, intensely chocolate, and just a bit salty.