Does Anyone Have a Great Brownie Recipe?

[Kathy in Cambridge]

Mr. RR is craving brownies and we're going to go off the diet. We both like gooey, fudgey brownies. I don't really have a good brownie recipe-I generally don't like to bake.

If anyone has a good recipe, please share! I'll send you a virtual brownie when they're ready!

:-)

[trumad]

1. A touch of Mary Jane

and everybody will love them...

[Kathy in Cambridge]

5. Wish I had some!

But actually, I prefer hash! :P

[bobthedrummer]

12. Take one ounce of commercial and heat-treat it in a dry frying-pan

on low heat.
Eventually smoke will appear, brown it evenly then use it in any food, but especially brownies-use a little less water for them:smoke:

[damnraddem]

2. Yeah, but ...

it ain't legal. ;-)

[mopinko]

4. picky, picky

[short bus president]

3. with or without the extra special ingredient?

You know... love.

;-)

[SOteric]

6. Fudgy Brownies:

5 oz (10 Tbls) unsalted butter, at room temperature
2 oz unsweetened chocolate
5 oz. bittersweet chocolate
1 cup sugar
2 tsp vanilla extract
Pinch salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3 oz. (2/3 cup) all-purpose flour

Position an oven rack on the middle rung. Heat the oven to 350. Butter an 8 inch square pan. Line the bottom of the pan with parchment or waxed paper, and then butter the parchment.

In a double-boiler over simmering water, melt the butter and both chocolates. Remove the pan from the heat, cool slightly. Whisk in the sugar and then the vanilla and salt. The misture will be somewhat grany; this is okay. Whisk in the eggs and egg yolk one at a time, stirring each time until blended. Add the flour, beating until thickened and smooth, 30 - 60 seconds. Pour into the prepared pan and bake until a thoopick inserted in the middle comes out with moist crumbs (not wet batter and not clean), about 35 - 45 minutes. Set the pan on a rack until cool enough to handle.

Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel of the parchment. Flip the baked brownie back onto the rack to cool completely. Cut with a sharp knife.

***

Here's a little advice for the fudgy brownie lover: When you start to smell the chocolate aroma wafting from the oven, pull the brownie out immediately. The secret to moist, fudgy brownies is to ever so slightly underbake them.

[Kathy in Cambridge]

7. Thank you, SOteric!

:hi:

I bookmarked this thread-that recipe sounds great!

[DS1]

10. She knows of what she speaks

[pansypoo53219]

8. i have my grandma's DOUBLE FUDGE brownie recipe

they are moist and awesome and last for days, well, if you restran yourself. and easy to make.
oven 325
bmelt and bring to boil
1 1/2 cup sugar
2/3 butter(if less dryer brownie a bit more-moister)
1/4 cup water
take off heat and melt one bag(2 cup bag) of semi-sweet morsels-2 cups and stir til smooth.
but in large mixing bowl. add
4 eggs
2 teaspoons vanilla
1/2 teaspoon bakingsoda
1/2 teaspoon salt
1 1/2 cups flour
and chopped nuts if you want. i prefer pecans. mmmm
put in 9 x 13 pan

cook 45-50 minutes

when room temp frost

frosting
heavy whipping cream(ultra pastuerised is best)
powdered sugar
and 1 HEAPING tablespoon of hershey's powdered cocoa.
whip til creamy to frost. DOT USE SHIT FROM A CAN

after a few days the frosting might harden, but it stil tastes great. brownies are good for about a week.

bon apatit

[Lars39]

9. I have a quick cocoa recipe that turns out chewy.

2 sticks margarine
1 cup cocoa
1 cup SR flour
2 cups sugar
2 eggs
2 tsp vanilla
1/2 cup nuts(optional)

Preheat oven to 350 degrees.
Grease a 9x13 cake pan.
Melt margarine in saucepan on low heat.
While margarine is melting, mix all dry ingredients together.
When margarine is melted, add dry ingredients, eggs and vanilla.
Don't overstir.
Bake 25 minutes at 350 degrees.
Don't overbake.

Shelf-life for dry ingredients(if you want to make your own mixes)is 10-12 weeks.

on edit: I have cut the margarine down to 1 stick with success.

[Cleita]

11. No, but if you make any, I'll eat them.

:9

[Whitacre D_WI]

13. Alice B. Toklas brownies:

"Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverized in a mortar. About a handful each of stone dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of canibus sativa can be pulverized. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient. Obtaining the canibus may present certain difficulties.... It should be picked and dried as soon as it has gone to seed and while the plant is still green."

[bobthedrummer]

16. If you don't heat-treat the herb first

you'll be very disappointed, brown the weed in a frying pan before using in any recipe, the heat does something chemically so the active ingredient isn't lost during the baking/cooking process:smoke:

[jonnyblitz]

14. no but I have a good space cake recipe from Amsterdam!

:smoke: :hi:

[Hell Hath No Fury]

15. Damn, I'm trying to remember..

It's either Duncan Hines or Betty Crocker that has the best brownie mix I have ever had -- gooey, fudgie -- a total knockout. They are the brownies I take to events and they are always a fav.

I used to do scratch, but since first buying this mix, it's all I use.

If you're looking for it in stores, the box boasts real California walnuts on the front.