Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Brownies – The Topic

Saffy

By Saffy
in Pastry & Baking

 Share

Recommended Posts

torakris

torakris

Posted
Posted
The edge pieces are definitely the best; corners are divine.

I love those corners too.... yummmm

Definitely agree! Corners rule!

Luckily my kids go straight for the middle. :raz:

Can I adopt your kids and send you my adult friends? At least when I bake brownies? :raz:

If you borrow them for a while you may be stuck with them for life!

I may get used to the quiet and not want them back! :smile::smile:

Kristin Wagner, aka "torakris"

 

Suvir Saran

Suvir Saran

Posted
Posted
OK Suvir, were they the best ever?  :smile: Did you get the crackly crust and the squidgy interior?  :smile: Did you enjoy that slight saltiness? :smile: Did you eat the whole pan?  :biggrin:    :blink:

This batch I made last night is even more gooey inside and certainly has a nice cracky outside.

Thanks for this recipe Lesley! :smile:

Lesley C

Lesley C

Posted
Posted

The brilliant step in that recipe is beating half the eggs and sugar to the ribbon stage. It's what gives you the nice crust.

And by the way, as much as I'd like to take credit for this one, I just found it hidden away in the great Baking with Julia book. The recipe was contributed by one Richard Katz. Never heard of him, but after tasting those brownies, he's a star in my books. :smile:

My Webpage
Sandra Levine

Sandra Levine

Posted
Posted

I found this link to the recipe in "Baking with Julia." (It's on a website for baking pans, etc., so they specify their own brand of cookeware -- ignore that. I checked the recipe against the cookbook and the ingredients and technique are the same. According to the book, Rick Katz was the pastry chef at Legal Seafoods in Boston.

I love my own brownie recipe, above, which is simpler and yields a gooey-confectionary cookie, too, but I will definitely try this on of these days.

"Best Ever Brownies"

Walks in New York and elsewhere -- my blog
LaurieA-B

LaurieA-B

Posted
Posted
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.

This technique is fabulous. Medrich refers to it as "The Steve Ritual" after her assistant's husband, who originated it; Matthew and I refer to it as the Steve bath (as in, "Don't forget to give the brownies their Steve bath!") We most often make the New Classic Brownies that accompany her description of the Steve bath, using Scharffen Berger unsweetened. We have given people attacks of ecstasy with these brownies. For my birthday this year, Matthew made a tower of brownies studded with candles (my request, modeled after a photograph in How to Be a Domestic Goddess).

I disagree on the effect of the Steve bath, however. Especially when the pan is lined with parchment, these brownies come out with almost no crust at all, rather like fudge, very moist. I love them, but I have always liked the middle pieces best. Those of you who prefer corner and edge pieces might not like the Steve bath.

Hungry Monkey May 2009
heyjude

heyjude

Posted
Posted

At least, for those of us in Seattle, America's Test Kitchen(on PBS) is doing Brownies today Check local listings. Not that Christopher Kimball could match our combined brilliance.

Judy Amster

Cookbook Specialist and Consultant

amsterjudy@gmail.com

Suvir Saran

Suvir Saran

Posted
Posted
If you lift the beater(s) out of the batter and let the batter fall back into the bowl, the dripping batter from beater will briefly "form a ribbon" as it lands,

before blending in with the rest.

Thanks Sandra!

You are as usual, very kind.

I did wonder what Lesley had to say about that to an amateur dessert chefs like me. Wondered if her experience as a pastry chef would make her understand it differently than what I have learned through reading cookbooks.

Lesley C

Lesley C

Posted
Posted

Sandra's got it right.

It's when the egg/sugar mix evolves from foamy to thick and pale, and leaves a ribbon-like trace when it falls from the beaters back onto the remining mixture. The eggs an sugar have usually tripled in volume when you reach the correct consistency.

Anyone who has made a genoise or jelly roll sheet cake should be familiar with the ribbon stage.

My Webpage
  • 2 weeks later...
peechdogg

peechdogg

Posted
Posted
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.

i had not heard of doing that to increase the crispy texture of the crust. sounds interesting; i'll have to give it a try next time.

my all-time favorite recipe is Maida Heatter's Palm Beach Brownies. following the recipe, as is, does produce the crisp exterior and chewy center, but you really have to let these sit for several hours before cutting.

i only use about 1/2 - 2/3 the amount of nuts listed in the recipe, but that's just my preference.

i still a half batch of these sitting in the kitchen, but they are going fast!!

scott

* Exported from MasterCook *

Palm Beach Brownies

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces unsweetened chocolate

8 ounces butter

5 eggs

1 tablespoon vanilla extract

1 teaspoon salt

1 teaspoon almond extract

2 1/2 tablespoons dry instant espresso

3 3/4 cups granulated sugar

1 2/3 cups sifted all-purpose flour

2 cups walnut pieces

Adjust rack one-third up from the bottom of the oven and preheat oven to

400 degrees. Line a 9 x 13 x 2 inch pan with foil and give it a quick spray with an oil spray. Set the prepared pan aside.

Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a heavy saucepan over very low heat. Remove from the heat and set aside once blended.

In the large bowl of an electric mixer, beat the following for 5 minutes

at high speed: eggs, vanilla, almond extact, salt, dry instant coffee, sugar. On low speed, add the chocolate & butter mixture and beat until mixed.

Add the flour and again beat only until mixed. Remove from the mixer and

stir in the nuts. Turn into the prepared pan and smooth the top.

Bake for 15 minutes, reversing the pan front to back at the end of that

time. After 10 minutes more cooking the cake will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore. (NOTE: total cook time is 25 minutes).

Remove the cake from the oven and let stand at room temperature until

cool. Cover with a rack or a cookie sheet and invert. Remove the pan and

the foil lining. Cover with a cookie sheet and invert again, leaving the cake right side up.

Now the cake must stand for 6 to 8 hours or preferably overnight, before

it is cut into bars. Or, it may be refrigerated for a few hours.

Since the top of the cake will be crusty, and the middle will be wet, use

a serrated bread knife to cut. If the ends of the cake are a little too

dark, cut them off.

Cut the cake into bars. It will probably be necessary to wipe the blade

with a damp cloth after each cut. Wrap individually in cellophane or wax

paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.

- - - - - - - - - - - - - - - - - - -

NOTES : From Maida Heatter's Book of Great Chocolate Desserts

These are the biggest, thickest, gooiest, chewiest, darkest, sweetest, mostest-of-the-most chocolate bars with an almost wet middle and a crisp-crunchy top. It is best to bake these a day before - they cannot be cut into bars when they are too fresh.

Jason Perlow

Jason Perlow

Posted
Posted
What would happen if I were to use a recipe for Brownies with nuts and not add nuts?

WHat should one substitute with in that case?

Are substitutions even necessary?

Marijuana. Better yet, some nice blond lebanese hashish.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

CathyL

CathyL

Posted
Posted
What would happen if I were to use a recipe for Brownies with nuts and not add nuts?

WHat should one substitute with in that case?

Are substitutions even necessary?

No subs necessary - just leave them out.

Jason, Lebanese hash goes in blondies not brownies. :raz: Where's your respect for tradition?

GordonCooks

GordonCooks

Posted
Posted

Probably not - The prescence of the nuts is more for enhanced flavor and texture rather than an integral ingredient in the recipe. I use or remove as needed if I feel someone may have a possible allergy.

Suzanne F

Suzanne F

Posted
Posted
What would happen if I were to use a recipe for Brownies with nuts and not add nuts?

WHat should one substitute with in that case?

Are substitutions even necessary?

You'd have brownies without any soggy nuts in them! :biggrin: (I'm not a big fan of nuts in brownies.) Otherwise, not much difference.

PS: Use your new avatar for the author's photo in the book!! Looks great. :wub:

Suvir Saran

Suvir Saran

Posted
Posted
rachel said:
I just noticed Suvir changed his avatar. Yeah! No more cut off head.

suvir, do you get sore from all of the stroking around here? just wondering. :blink:

But I thought you were doing it for me... :wink:

Kind friend that you are :shock::laugh:

Suvir Saran

Suvir Saran

Posted
Posted
Probably not - The prescence of the nuts is more for enhanced flavor and texture rather than an integral ingredient in the recipe. I use or remove as needed if I feel someone may have a possible allergy.

Thanks!

Suvir Saran

Suvir Saran

Posted
Posted

How does Scharffen Berger chocolat compare against Valrhona?

I did not realize the latter was all depleted in my refrigerator... and the local store only has Scharffen Berger, Calebaut (sp?) and Ghiradelli.

Should I be very nervous about using Scharffen Berger? Should I have bought Calebaut (sp?) instead? Or even Ghiradelli? My gut said to me t hat Scharffen Berger would be better... but I have never used any of those three.. how should I know.

Feedback anyone?

 Share
Go to topic listing
×
×
  • Create New...