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Prescription-Strength Fudge Brownies

Adele's picture

Prescription-Strength Fudge Brownies


Yields 1 dozen 2-inch brownies


12 Tbs. (6 oz.) unsalted butter, cut in big pieces


3/4 cup (2 1/4 oz.) unsweetened cocoa powder (natural or Dutched), sifted if lumpy


1 1/2 cups sugar


1/4 tsp. table salt


2 large eggs


1 1/2 teaspoons pure vanilla extract


3/4 cup (3 1/2 oz.) a-p flour


1/2 cup topping (optional): semisweet, peanut butter, or white chocolate chips, coarsely chopped nuts, chopped peppermint candies; you can also stir in another 1/2 cup chips into the batter


1. Position rack on middle rung and heat oven to 350. Lightly grease sides and bottom of an 8-inch square baking dish.


2. Put the butter in a medium sauces and set over medium-high heat, stirring occasionally, until the butter is melted. Slide the pan from the heat and add the cocoa; whisk until smooth. Add the sugar and salt,; whisk until blended. Add the eggs one at a time, whisking after each addition until blended. Whisk in the vanilla with the second egg. Sprinkle the flour over the top and stir with a rubber spatula just until blended.


3. Scrape the batter into the pan and spread evenly. Scatter the topping evenly over the top if use. Bake until a tookpick inserted into the center comes out with small, gooey clumps of brownie sticking to it, about 32 minutes. Don't overbake of the brownies won't be fudgy. Transfer dish to a rack to cool. Use a bench scraper to cut the cooled brownie into 3 equal strips and then cut each strip into four equal pieces. (Or freeze uncut: after cooling for about 20 minutes, invert onto a rack, let cool completely, and wrap tightly; freeze for up to 1 month).


--Abigail Johnson Dodge, The Weekend Baker



Central Scrutinizer; Cooks Talk moderator



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

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

AmyElliesMom's picture

(post #38321, reply #1 of 14)

Note - I made these with Splenda for Baking, and they turned out well, but needed less baking time than called for in the recipe. They were cake-like after 20 minutes.

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

RuthWells's picture

(post #38321, reply #2 of 14)

Hi Amy -- Am I remembering correctly that Splenda for Baking is simply equal amounts of sugar and Splenda mixed together?


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

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AmyElliesMom's picture

(post #38321, reply #3 of 14)

No - that's what I thought before I bought it, but you use half the amount. If a recipe calls for 1 cup of sugar, you use 1/2 cup Splenda for Baking. It has about the same moisture retaining properties as sugar in quick breads and brownies. The results are better than when I used 1/2 regular Splenda and 1/2 sugar. I'm quite pleased with it so far. I did overbake these brownies a bit - that's one thing you have to watch for - baking times can be less than with sugar. But otherwise, it's a good product.

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

RuthWells's picture

(post #38321, reply #4 of 14)

Interesting -- I'm going to have to take another look at it.  I tortured my poor father last week with stuff he's not supposed to eat -- I wanted to make homemade Danish, and somehow by the end of the weekend I had made Danish, bagels, macaroons, and mini-Milano cookies.  Yesterday, in honor of his birthday, I made and tested 4 different recipes for lemon squares, which are his absolute favorite.  I've got to start getting serious about lower-carb baking for him!


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

AmyElliesMom's picture

(post #38321, reply #5 of 14)

Then I'd highly recommend the Splenda for Baking. Regular Splenda seems to dry things out, including brownies. The Splenda for Baking will do very nicely in the lemon bars, too. They are my favorite, as well! I've done them with just Splenda, and they are okay, but have a bit of an aftertaste. The egg keeps them plenty moist.

And regular Splenda is fine in cookies and would be fine in a shortbread lemon square crust, btw.

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

Li's picture

(post #38321, reply #6 of 14)

Hey! This is T&T; take the milanos elsewhere. ;-)

Central Scrutinizer; Cooks Talk moderator

Only connect.

RuthWells's picture

(post #38321, reply #8 of 14)

Oops, sorry -- I'll start a new thread (didn't realize I was in T&T).


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Jean's picture

(post #38321, reply #9 of 14)

I didn't either when I asked. Now about those brownies..I could eat them all, but of course I dare not, but DH wasn't really wolfing them down either. Come to find out they're too chocolaty for him and  he likes them frosted. Picky,picky,picky. I might try them again and cut back on the cocoa powder a bit.

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RuthWells's picture

(post #38321, reply #7 of 14)

Will do, though they weren't exactly what I'd hoped for.  I'll post tonight -- the recipe is from Gale Gand's "Just a Bite".


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

susielynn's picture

(post #38321, reply #10 of 14)

Thanks. I will definitely try this recipe. In the past, I have found that the density of a brownie using cocoa is more cake-like and not chewy.My enhanced Bakers choc. recipe adding a squirt of choc. for ice cream or melting a lindt choc. bar was delicious. I live in Florida and I bring brown sugar back from the midwest for baking...maybe I need to do that with white sugar also. The Fl. sugar is different..seems more coarse.

Gretchen's picture

(post #38321, reply #11 of 14)

I have always thought "cake like" and "fudgy" was a function of the number of eggs in the recipe.


Maybe the difference in sugar you are noticing is "cane" vs "whatever".  I have read in places that people really notice a difference--which is not me.  ;o)


Gretchen
Gretchen
cyalexa's picture

(post #38321, reply #14 of 14)

I wondered about that too, cane vs.beet.

Adele's picture

(post #38321, reply #12 of 14)

Even though this is tried and true and NOT for chatting....  I have been in FL for over 30 years and there is nothing different about sugar, either white nor brown.


Cocoa powder has nothing to do with cakey or fudgy, it's the amount of flour.


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


Edited 5/21/2009 11:10 am ET by Adele

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

susielynn's picture

(post #38321, reply #13 of 14)

Interesting observation. My many batches of chocolate chip cookies are always a better consistency when using C&H brown sugar than domino brand Martha Stuart devoted a baking segment to the definite difference in flour east/west of the Mississippi..Happy Baking.