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Chewy, chocolate outrageous brownie

susielynn's picture

I am in a rut..My brownie recipe from Bakers bittersweet chocolate 1 dish recipe is grainy and not chewy. My husband likes the Giradelli box type with the liquid chocolate packet kind..moist and chewy. Any suggestions for a moist, chewy and very dense chocolate flavor recipe? Thanks.

KitchenWitch's picture

(post #67016, reply #1 of 34)

The Prescription Strength Brownies from Tried & True should fit the bill.


http://forums.taunton.com/tp-cookstalk/messages?msg=23026.1


~RuthAnn


~RuthAnn

CookiM0nster's picture

(post #67016, reply #2 of 34)

I second those.

evelyn's picture

(post #67016, reply #3 of 34)

Ina Garten's are also really good 'special occasion brownies.

http://www.recipezaar.com/Outrageous-Brownies-59895

My personal favourite, 'everyday' recipe is:

http://www.recipezaar.com/Chocolate-Fudge-Brownies-63100

Children are unpredictable. You never know what inconsistency they're going to catch you in next.
In life, learn the rules so that you know how to break them properly.
susielynn's picture

(post #67016, reply #4 of 34)

Thanks so much. Have you cut the outrageous recipe in half for a 9 inch pan?..what results? Your favorite sounds much like the recipe from Bakers. I am beginning to think it is the sugar. I will try the recipe.

mireillec's picture

(post #67016, reply #5 of 34)

I would make full recipe and freeze the other half once it's portionned.
Cakes or brownies are still better once frozen.

susielynn's picture

(post #67016, reply #7 of 34)

Interesting. I rarely freeze bake goods. Now I have another component to consider for my husband's favorite brownie.

Syb's picture

(post #67016, reply #18 of 34)

I rarely freeze bake goods.


I usually don't either.  They never are as good as fresh.  I'm sure I'm doing something wrong (in addition to leaving them in there way too long).


But brownies are something else.  I freeze square inch pieces in a well-sealed container.  They're a wonderful treat, right out the the freezer.  One or two pieces will put a smile back on my face.  This is a real departure for me, since I have never been fond of cold or frozen food.

CulinaryArtist's picture

(post #67016, reply #22 of 34)

I serve mine frozen in 1 in squares - 3 on a plate with raspberry coulis puddled and a scoop of vanilla ice cream garnished with raspberries and mint.  Yummy!

Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

Syb's picture

(post #67016, reply #23 of 34)

Oh yeah!  Wow!  But isn't the frozen brownie difficult to eat with a fork or spoon?


Edited 5/24/2009 2:00 pm by Syb

CulinaryArtist's picture

(post #67016, reply #27 of 34)

Since they are so small they are defrosting quickly.  by the time they are served they are semi frozen and can be eaten in one bite. They are dense and compact.  Defrosted they are more cake like and to me taste completely different.  I use Maida Heater's recipe.  Her instructions are to bake in foil lined pan.  After cooling on foil, you peel the foil off and rewrap in foil and freeze.  They really don't taste the same freshly baked!

Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

Madeleine's picture

(post #67016, reply #26 of 34)

Oh that sounds fantastic! I have some leftover and I will definitely freeze and try this for a dessert in the future!

Madeleine

Madeleine
CulinaryArtist's picture

(post #67016, reply #28 of 34)

It's always a hit, I have used other ice creams when requested but I prefer good old vanilla.

Jimbo the TRAVELING CULINARY ARTIST


http//:www.travelingculinaryartist.com

Jimbo the TRAVELING CULINARY ARTIST

http//:www.travelingculinaryartist.com

Canuck's picture

(post #67016, reply #6 of 34)

I've used half the recipe before and baked it in a 9x13. However, I use the Prescription Strength recipe because it's quick, easy, and terrific and Ina's are $$, although delicious too.

susielynn's picture

(post #67016, reply #8 of 34)

Thanks for the input.

Adele's picture

(post #67016, reply #9 of 34)

I am beginning to think it is the sugar.


If it's the sugar, you are probably not beating it long enough.


I usually superfine the sugar for brownies by running the amount through an electric grinder.


Edit:  These are super quick and always good:  http://www.cookstalk.info/brownies_katharine_hepburn's.htm


But, but, it's SUPPOSED to taste like that!


Edited 5/21/2009 10:40 am ET by Adele

But, but, it's SUPPOSED to taste like that!

susielynn's picture

(post #67016, reply #11 of 34)

great tip.I will whip my sugar to a frenzie...

chiquiNO's picture

(post #67016, reply #17 of 34)

I was just going to suggest those....Kate's are THE best!!  Melt the butter along with the chocolate and sugar in a small saucepan first and allow it to cool a bit.  Then proceed with the recipe and no more gritty sugar!!


 


Edited 5/22/2009 12:30 pm by chiquiNO

 

susielynn's picture

(post #67016, reply #20 of 34)

Thanks for the tip..it's time to bake.

evelyn's picture

(post #67016, reply #10 of 34)

no, I've always made the full amount - they are my special occasion brownie, so I usually make them for parties or when I'm expecting company, and I always need the full amount.

Children are unpredictable. You never know what inconsistency they're going to catch you in next.

In life, learn the rules so that you know how to break them properly.
courgette's picture

(post #67016, reply #12 of 34)

Same here. And they're always a big hit. If making for children sometimes I leave out the coffee. I have doubled it as well. Owed a debt to the neighbours and so both our kids took them to cottages they were visiting on the Victoria Day weekend. they are expensive but worth it , I think.


Mo

Gretchen's picture

(post #67016, reply #13 of 34)

Probably no need to leave out the coffee!  ;o)

Gretchen

Gretchen
courgette's picture

(post #67016, reply #14 of 34)

Well, I leave it out due to complaints from the kiddies. So if they are targeted for adults it goes in and if its for kids or a family affair, it stays out. No point in spending time and money making something yummy that gets spit out and put in the garbage. We are pretty much past the young chilren now, so not as much of an issue. Hope it stays that way for along, long time!


Mo

Gretchen's picture

(post #67016, reply #15 of 34)

Oh, does it taste that much?  I thought maybe you were considering caffeine.  There was a FC recipe that DD's BF made that had "something" in it unusual, and the DGDs didn't like it at all. I want to say it was some fruit.

Gretchen

Gretchen
Biscuit's picture

(post #67016, reply #16 of 34)

A trick I learned from Alice Medrich (and it seems to work with most recipes, not just hers) to deepen the flavor and chewiness is to make the brownie batter and refrigerate it overnight.  Take it out and let it sit to come to room temp then bake.  It seems like it shouldn't work, but it does.  The flavor is much better and the texture is fabulous. 

Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

susielynn's picture

(post #67016, reply #19 of 34)

Thanks..what an interesting concept and one that I will try.

evelyn's picture

(post #67016, reply #21 of 34)

see, now that's something I never heard before. Going to try it next batch I bake!

Children are unpredictable. You never know what inconsistency they're going to catch you in next.

In life, learn the rules so that you know how to break them properly.
Madeleine's picture

(post #67016, reply #25 of 34)

Wow I made Ina Garten's recipe for a picnic and they were outrageous. Of course, so is the fat and calorie content, etc. That's why they are a good "special occasion" recipe. Thanks for posting it. They are the best brownies I have ever made. I did have to modify slightly because I don't have instant coffee around here, so I used espresso powder but cut down the amount.

Madeleine

Madeleine
susielynn's picture

(post #67016, reply #24 of 34)

Thanks. I will try the tips. I was interested in your quote from Bill Penzey. I am original from WI and the spices from Penzey are wonderful ( web site business is very good)The Penzey catalog is amazing..many recipes and description of spices is very educational.

unbaked's picture

(post #67016, reply #29 of 34)

The quote is from the first issue of ONE magazine. The Penzys seem like a nice family. :)

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine