for an 8X8 inch square pan,

I have one that is great. It's from the Fat Witch Brownie book. I use the caramel version. The recipe is all over the web, but because the sites are obviously unauthorized, I won't give a link, but it can be found easily. I think the caramel recipe is on an authorized site.

Thanks, I found a recipe for the plain one online, I think I will try that one first.

If you like it, be sure to try the caramel. It's also all over the web. I use it at my bakery. It's one of the favorites on my cookie buffets.

This is a great one, not rolled up though:

http://cookiesandcups.com/brownie-roll-ups/

There are lots of yummy variations on this blog, as well.

Thank you mcaulir for the link to roll ups. Great idea.

Oh lawd brownie roll-ups? Seriously? Those look freaking incredible. Thanks so much for sharing!

Wow mcaulir, more proof that my business can survive without cake pops! There are so many novel ideas out there. This one would be great on a cookie buffet. Thanks for sharing.

Another brownie use... make a 9 x 9 brownie recipe in a 13 x 9 pan. Cut out the thin brownie with cute little cutters and use them as cupcake toppers. I have them on my site on the fudge marble brownies. It is a bad picture (pre bakery) but a great topper.

Yes I love that idea. I haven't tried it yet but I have seen that on blogs before. I don't know how you all do those cake pops. I would have to drink heavily which is something I don't normally do. I hate rolling things into balls. But smashing and rolling I can do!

WOW...Brownie Roll Ups!!! I want those!!!!!

I'm so glad it was helpful! I love that blog. I would love to try every recipe on there, and be the size of a house.

That Fat Witch book is good. I have been happy with all of the recipes. Except for the Caramel, which I don't change a thing, some recipes do need tweaking and adapting. But her concept and method is for the traditional gooey brownie. I love using that book.

I'm going to have to get that book ASAP. I wonder what brand of chocolate they use. If you've had an original FW brownie, it has a distinct taste to it. I'm eager to try their caramel one to. I do a dulce de leche brownie that my friends and family love. It's a labor of love though, making ddl from scratch. Stir, stir, stir!

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!

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.

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.

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]

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

Joy of Baking has an excellent brownie on their site. I have had great success with better chocolates. Lindt 70% is nice.

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?

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?

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.

You ARE a genius! That recipe was amazing carmijok thank you so much I replaced the extra bit of flour i'd left out with cocoa powder and it's classic and chewy and everybody loved it.