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Anyone have a great Brownie Recipe that they can post. - Page 2

post #16 of 32
6/13/12 at 10:19am
I just purchased this book on your recommendation, scp1127 and oh my! i can just feel myself getting fatter by looking at the pictures!!! can't wait to give these recipes a spin! thanks!
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post #17 of 32
6/13/12 at 10:26pm
She states in the book the chocolate she uses. It's Ghirardelli 60%. She does a real nice job balancing the sugar/chocolate.

Anyone trying the banana bread brownies, it needs a serious tweak. It isn't sweet enough, I think on the chocolate batter. But with an adjustment, it is very good... and a beautiful brownie.
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post #18 of 32
7/4/12 at 1:24am
I have found great recipe's from Mary berry's cook books, and on http://www.bbcgoodfood.com/recipes/2882/chocolate-brownie-cake-.

But I seem to have problems making my brownie just right in terms of chewiness and density. I want to make a classic american brownie that's about an inch or two thick and won't come out without a completely under cooked center. Is it something i'm doing or a bad recipe? It never seems to be anywhere near cooked when the recipe tells me to take it out and have heard lots of different things about how to tell its done.
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post #19 of 32
7/4/12 at 5:27pm
From the cookbook bakewise, I've gotten a lot of compliments on the fudgy brownie. The brown sugar really makes that fudgy flavor. Googled and a blog w the recipe.
[url] http://pastrychefbaking.blogspot.com/2010/05/shirleys-fudgy-brownies.html [/url]
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post #20 of 32
7/4/12 at 6:45pm
Quote:
Originally Posted by VintageEel

I have found great recipe's from Mary berry's cook books, and on http://www.bbcgoodfood.com/recipes/2882/chocolate-brownie-cake-.

But I seem to have problems making my brownie just right in terms of chewiness and density. I want to make a classic american brownie that's about an inch or two thick and won't come out without a completely under cooked center. Is it something i'm doing or a bad recipe? It never seems to be anywhere near cooked when the recipe tells me to take it out and have heard lots of different things about how to tell its done.



I think I may have the recipe you're looking for OP and VintageEel. It was on the back of the Bakers Unsweetened Chocolate Squares box from the 1940's up to whenever they changed it to the denser one bowl brownie recipe I think in the 80's. This is the very first thing I ever cooked by myself when I was 13 back in the mid-sixties and everyone thought I was a genius. It's not as dense, but still chewy. Great flavor. I have not baked it in forever because we just don't eat that many brownies...but I kept it so here it is:

2 squares Bakers unsweetened chocolate
2 eggs well beaten
1/2 cup flour (sifted)
1/3 cup butter or margarine
1 cup sugar
1/2 tsp Calumet baking powder
1/4 tsp salt
1 tsp vanilla

Melt chocolate and butter over double boiler.
Beat eggs with fork and gradually add sugar until thoroughly blended.
Add melted chocolate and butter to eggs and sugar and blend well.
Add flour, baking powder and salt, stir
then pour into chocolate mixture.
Add tsp of vanilla and mix by hand until thoroughly incorporated

Pour into greased and floured 8 x 8 inch pan and cook at 350 degrees for 25 to 30 minutes. A toothpick inserted in center should come out clean with maybe a few crumbs on the end.

That's it! It's really delicious. I hope you try it!
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post #21 of 32
7/5/12 at 1:20am
:3 oooh, that sounds lovely. Thanks! I will give it a try this weekend.
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post #22 of 32
7/5/12 at 11:10am
Quote:
Originally Posted by VintageEel

:3 oooh, that sounds lovely. Thanks! I will give it a try this weekend.



Let me know how you like it! I also forgot to add that the recipe called for optional walnuts. (I prefer a nut-free brownie)
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post #23 of 32
7/5/12 at 11:31am
Joy of Baking has an excellent brownie on their site. I have had great success with better chocolates. Lindt 70% is nice.
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post #24 of 32
7/5/12 at 1:17pm
Let me know how you like it! I also forgot to add that the recipe called for optional walnuts. (I prefer a nut-free brownie)[/quote]

I shall do - I like nut free too. Also, as am from UK do you know around about how much 2 squares of the unsweetened chocolate is roughly?
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post #25 of 32
7/5/12 at 1:41pm
Quote:
Originally Posted by VintageEel

Let me know how you like it! I also forgot to add that the recipe called for optional walnuts. (I prefer a nut-free brownie)



I shall do - I like nut free too. Also, as am from UK do you know around about how much 2 squares of the unsweetened chocolate is roughly?[/quote]

Not sure what you mean. Do you not have Bakers Chocolate in the UK? It comes in a box with eight 1-ounce squares individually wrapped. So you'd need two ounces of unsweetened chocolate if you use something other than Bakers.
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post #26 of 32
7/10/12 at 8:30am
I don't think we have exactly the same bakers chocolate as you :/

Well, I tried the brownie, and it rose perfectly and looked really good, then after 25 minutes completely collapsed and when I took it out at 30 minutes was gooey like, bad gooey on the inside. Do you know what this might have been?

One thing I noticed about the recipe was it told me right at the end to ''add to the chocolate mixture'' do you know what mixture this is considering i'd already added the melted chocolate and butter?
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post #27 of 32
7/10/12 at 9:13am
If you're making Carmijok's recipe above it sounds like you may have combined some steps.

1. Melt chocolate and butter over double boiler. It doesn't say, but I assume you're setting this aside to cool.
2. Beat eggs with fork and gradually add sugar until thoroughly blended. The ingredient list described the eggs as well beaten, so I probably would use a mixer rather than a fork in order to get volume before I added the sugar. Just my interpretation.
3. Add melted chocolate and butter to eggs and sugar and blend well.
4. Add flour, baking powder and salt, stir then pour into chocolate mixture. This may be the step that messed you up. To me it looks like you are to combine the dry ingredients together and then add them to the above chocolate mixture of chocolate, eggs and sugar.. Is that what you did?
5. Add tsp of vanilla and mix by hand until thoroughly incorporated

Again, I've not tried this recipe,.and maybe I will tonight, but that's just my interpretation of it.
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post #28 of 32
7/10/12 at 10:22am
Quote:
Originally Posted by VintageEel

I don't think we have exactly the same bakers chocolate as you :/

Well, I tried the brownie, and it rose perfectly and looked really good, then after 25 minutes completely collapsed and when I took it out at 30 minutes was gooey like, bad gooey on the inside. Do you know what this might have been?

One thing I noticed about the recipe was it told me right at the end to ''add to the chocolate mixture'' do you know what mixture this is considering i'd already added the melted chocolate and butter?




OMG....It's my fault...I double checked and I saw that I said to put 1/2 cup flour and it's actually supposed to be 2/3 cup !! I'm so sorry!! And no...don't beat the eggs with a mixer (like mentioned by another cc'er)...just beat the eggs first with a fork and then continue beating while gradually adding the sugar. Add the butter/chocolate mix to the beaten eggs and sugar and blend well. Mix your dry ingredients and then add to the chocolate mixture, add the vanilla and mix well (by hand).
I can't believe i did this! I hate the thought of you wasting ingredients like that due to my misprint!! So sorry!!! icon_cry.gif
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post #29 of 32
7/10/12 at 11:46am
Quote:
Originally Posted by carmijok


OMG....It's my fault...I double checked and I saw that I said to put 1/2 cup flour and it's actually supposed to be 2/3 cup !! I'm so sorry!! And no...don't beat the eggs with a mixer (like mentioned by another cc'er)...just beat the eggs first with a fork and then continue beating while gradually adding the sugar. Add the butter/chocolate mix to the beaten eggs and sugar and blend well. Mix your dry ingredients and then add to the chocolate mixture, add the vanilla and mix well (by hand).
I can't believe i did this! I hate the thought of you wasting ingredients like that due to my misprint!! So sorry!!! icon_cry.gif



Oh my gosh, don't worry! icon_biggrin.gif Its absolutely fine, now have cooled are quite tasty and less gooey and more chewy and am sure my boyfriend will be pleased to have a tin of brownies to eat regardless. But am thinking that that was the problem and will do it again tomorrow most likely and let you know how that went - thanks for the tips to, will definitely do it your way (thanks for the input pmarks0 also).
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post #30 of 32
7/14/12 at 5:15am
You ARE a genius! That recipe was amazing carmijok thank you so much icon_smile.gif I replaced the extra bit of flour i'd left out with cocoa powder and it's classic and chewy and everybody loved it.

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