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Oh my gosh, I just made the brownies ...

Judy/AZ's picture

from this months issue - WOW, decadent, fudgy, dense - absolutely fabulous!!!

Adele's picture

(post #39059, reply #1 of 98)

They are much better the next day.  :)

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

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

Judy/AZ's picture

(post #39059, reply #2 of 98)

Adele, I just had one for breakfast and you're right - I'm in heaven!! The flavor set in over night, I couldn't believe they could get much better.

Nightrider's picture

(post #39059, reply #4 of 98)

I really enjoyed them too...and DH thought they were great!


I can't wait to try them with the port-soaked cherries or the ganche.

Gary's picture

(post #39059, reply #3 of 98)

Did you do the port ganache too?

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Judy/AZ's picture

(post #39059, reply #5 of 98)

No, I didn't do the cherries or the topping - just made them plain.

SallyBR1's picture

(post #39059, reply #6 of 98)

EMERGENCY, EMERGENCY!!!!!!

I don t have a 9 inch square metal pan - can I bake them in a regular, pyrex thingie?

 


 


"The beauty of a Sally is how neatly she can be divided"
(CookiMonster, Dec 2005)

MadMom's picture

(post #39059, reply #7 of 98)

Why not, if it's the same size?  You may need to lower the heat a bit (seems like I remember that from somewhere) and check for doneness before the time is up, just to be sure you don't overcook them.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

SallyBR1's picture

(post #39059, reply #9 of 98)

Gosh, MadMom, I am shocked.... how come you did not tell me to go buy a metal pan RIGHT NOW????

:-)

Ok, I will use my thingie. Thanks.... Tomorrow we have a lab meeting and the "kids" will be delighted when "Mom" brings them brownies. Of course, I am getting closer and closer to "Grandma's" age... (le sigh)

 


 


"The beauty of a Sally is how neatly she can be divided"
(CookiMonster, Dec 2005)

marie-louise's picture

(post #39059, reply #13 of 98)

I love these removable-bottomed pans-I have square ones & round ones. Good for those of us who are baking challenged & have trouble getting things out without breaking them.

http://www.cooking.com/products/shprodde.asp?SKU=135316

Jean's picture

(post #39059, reply #14 of 98)

I see you've joined the list of enablers.  I want those!!



My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gary's picture

(post #39059, reply #16 of 98)

I have several of the magic line removable bottom pans and they are great. If the recipe calls for spraying the pan with non-stick spray (e.g. Pam) or buttering the pan, make sure you put a piece of foil underneth it to catch to ooze. Ask me how I know.
http://www.kitchenconservatory.com/cakepans.htm

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Jean's picture

(post #39059, reply #17 of 98)

BTDT. Even with the foil, I've had some messes using my springforms. Lots of sizes to choose from on that site. Wow. Time to start my Christmas list.


 




My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
marie-louise's picture

(post #39059, reply #18 of 98)

Well, as long as you're shopping, you should see the complete line. :-)

http://kitchenconservatory.com/cakepans.htm

Jean's picture

(post #39059, reply #19 of 98)

Essentially the same as Gary's link. I'd like one of each please.



My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gary's picture

(post #39059, reply #20 of 98)

You need at least two of each in case you want to do layer cakes :-)

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

marie-louise's picture

(post #39059, reply #21 of 98)

I must be going blind... I read his post but missed his link! Anyway, I bought some of mine from the Kitchen Conservatory & some at Sur La Table.


Edited 5/29/2006 9:57 pm by marie-louise

CHandGreeson's picture

(post #39059, reply #22 of 98)

I opened this thread because I made the brownies over the weekend - rave reviews (I did make them thinner and slightly smaller than in the article). They will be my recipe from now on.

But then I had to click on that link...

I want, no NEED, a rectangular angel food pan!!

Pumpkie's picture

(post #39059, reply #25 of 98)

That's what I said when I saw it in the baker's catalogue and I did buy it but have not gotten to use it yet I was very excited!

Sondra's picture

(post #39059, reply #26 of 98)

OOH!  I like this web site.  Thanks.  Off to shop....

SallyBR1's picture

(post #39059, reply #15 of 98)

(le sigh)

 


 


"The beauty of a Sally is how neatly she can be divided"
(CookiMonster, Dec 2005)

DeannaS's picture

(post #39059, reply #23 of 98)

Be careful bringing your "thingie" in to the grad students. That has lawsuit written all over it.

I'm off to the corner now.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

SallyBR1's picture

(post #39059, reply #33 of 98)

You can safely come out of the corner now....

the students loved my thingie and so far no lawsuits!

:-)

The brownies are fantastic - I dare to say that even Ashley would agree. Of course, he won t be making them

I am not too fond of brownies myself, but those were so good that I kept cutting another little corner here, another there. I probably had two full pieces, which is very unusual for me.

 


 


"The beauty of a Sally is how neatly she can be divided"
(CookiMonster, Dec 2005)

ashleyd's picture

(post #39059, reply #42 of 98)

The brownies are fantastic - I dare to say that even Ashley would agree. Of course, he won t be making them


Well, especially given the big thumbs up they've had here, I was almost tempted. But then I thought with that many calories it's got to taste better than a brownie to make it worthwhile. So you're right, I won't be making them ;)



Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Doughfingers's picture

(post #39059, reply #43 of 98)

Hi everyone.  Mind if I join in?  I'm brand new and only know KyleW (from another thread) from when he was at the Baking Circle.  He knows me as Knead2quilt.  I just took a pan of these out of the oven.  They look (and smell) pretty good and I do hope they're fudgy -- or at least chewy.  I didn't use the cherries, although it does sound like an interesting addition.   Anyway, the recipe  that is my favorite so far is "My New Brownie" from Rosie's Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.  Now those are some brownies!  She has another book with a similar name and there's a recipe for "Chocolate Orgasms" which are actually brownies.  When I make those I don't bother with the frosting -- too sweet.  I'll post again tomorrow after I've conducted my research.  Nice to meet you.


 

Jean's picture

(post #39059, reply #44 of 98)

You know you're going to have to post the recipes that you mentioned, don't you?


And, BTW. Welcome. And  chocolate orgasms belong in the corner with the champagne, while Madmom rebukes the sinners.




My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Doughfingers's picture

(post #39059, reply #46 of 98)

Thanks for the welcome, Jean.  You know, I'd be glad to give the recipe but I'm uneasy about posting published, copyrighted recipes.  It's a big no-no on the other group and I'm one of the ones who won't do it there.   I have no problem, however, sending it to you by email.  Is there a safe way to exchange email addresses here?

Gary's picture

(post #39059, reply #47 of 98)

From the US copyright office.

Mere listings of ingredients as in recipes, formulas, compounds or prescriptions are not subject to copyright protection.

http://www.copyright.gov/fls/fl122.html

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Gretchen's picture

(post #39059, reply #48 of 98)

As Gary posted, recipes are not under copyright unless it is a famous chef's signature dish--and then you can attribute it.  This board would be in deep do do if we couldn't post recipes!!!


And welcome. Share away.


Gretchen
Gretchen
Doughfingers's picture

(post #39059, reply #50 of 98)

Ok, here goes.  These are "My New Brownie" from "Rosie's Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book" by Judy Rosenberg.

6 oz unsweetened chocolate


1 c unsalted butter


2 c sugar


1 tsp pure vanilla extract


4 large eggs


1 c AP flour


1/2 c chopped nuts (optional)


1.  Preheat oven to 350F.  Line 9" square baking pan with foil (or line bottom with parchment) and then butter that.


2.  Melt chocolate and butter together in top of a double boiler over simmering water.  Let cool for 5 minutes.


3.  Place sugar in a medium-size mixing bowl and pour in the chocolate mixture.  Using an electric mixer on medium speed, mix until blended, about 25 seconds.  Scrape bowl with a rubber spatula.


4.  Add the vanilla.  With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds,  Then scrape the bowl and blend until the mixture is velvety, about 15 seconds more.  Scrape the bowl.


5.  Add the flour on low speed, and mix for 20 seconds, stopping the mixer once to scrape the bowl.  Finish the mixing by hand, being certain to incorporate any flour at the bottom of the bowl.  If using nuts, stir them in now.


6.  Spread the batter evenly in the prepared pan.


7.  Bake the brownies on the middle rack of the oven until just the center has risen to the level of the sides and a tester inserted in the center comes out with moist crumbs, about 35 minutes.


8.  Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies into squares with a sharp knife.  NOTE:  If you used the parchment liner, you can do this step as written, but I use the foil liner so I have to remove that first. 


9.  Leave the brownies in the pan at room temperature, covered for up to 2 days.  If there are any left (my note) layer them in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks.  They are delicious cold or at room temperature.  Makes 16 brownies.


ENJOY!!


Good as these are, I like the simplicity of the brownies in the Fine Cooking issue.  I only dirtied a small bowl to mix the dry ingredients, a whisk, a rubber scraper and the pot which was used to melt the butter and mix everything.  By lining the metal baking pan with foil, all it needed was a quick rinse afterwards.  And they were just as good for breakfast this morning with my coffee as they were last night.  The cocoa I used was from King Arthur Flour and it has some of their black cocoa mixed in.  If you don't have that, you can get a similar flavor by mixing in a couple spoons of strong coffee or use some powdered instant expresso in with the cocoa.

VickiG's picture

(post #39059, reply #60 of 98)

Thanks Doughfingers (and welcome).  I wasn't planning on baking brownies this weekend but this thread has started a craving. 


And the book sounds filled with possibilities !!!  what a wonderful title.


Vicki