Brownies?

A

andreaindc

Well-known member
I almost never make anything pre-packaged. But I have given in on brownies. After trying a ton of recipes, none of which I couldn't live without, in a pinch I tried the Ghiradelli Double Chocolate Brownie mix. That is exactly the type of brownie I am after. Not cakey - more fudgey. Good full chocolate taste. I wish I had a recipe of my own that was as good.

Anyway, I took them to a party, and they got rave reviews. I'm embarrassed to say I was asked to bring them to another party in a week.

I would love to find a similar recipe to bake from scratch. Anyone have a great brownie recipe - not fancy - straight chocolate (maybe with chocolate chips) that is on the fudgey side that you would share? I will continue my quest for the perfect homemade brownie.

Thanks!

 
Hi missy...so nice to see you! I've traveled your path and still haven't nailed it down.

But that's only because I got too fat from all the testing and had to stop.

I thought Ina Garten's Outrageous Brownies were IT for a while. It was my first use of multiple pounds of Callebaut in a brownie. But they end up a little too firm. Then I thought Katherine Hepburn's was IT, but those were a bit too sugary and using pure chocolate (rather than cocoa) had already swayed me. Then I thought Alice Medrich's was IT. This last one is very specific. The batter is only partially cooked and then the pan is plunged in an ice bath, firming up the chocolate. The texture is similar to firm truffles.

The last (see link) is getting close, but it still needs "something" to cue that I'm eating a brownie and not a piece of truffled fudge.

Good luck!

http://www.scharffenberger.com/chocolate/recipes/cookies-brownies/new-classic-brownies/

 
Hi, Andrea- I, too, have given up (except for my fudge topped brownies) and

use the Ghiradelli. Just donated some to a bake sale and they raved about them. Oh, well.

 
The fudge topped brownies are so good! I've made them many times, Cyn

I'm sorry but I will not give in to packaged mixes.

 
The "Baked" Brownies are fantastic - they're my absolute favorite:

They're on the fudgy side with a nice, clean, deep chocolate taste. The only real change I made was to cut the salt to 1/2 tsp.

THE BAKED BROWNIE

...Use a high quality chocolate and cocoa powder... whisk the batter gently when the eggs and flour are added (too much whisking creates too much air)....check your brownies often when baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth.
Make sure your eggs are room temperature and do not overbeat them into the batter..."

INGREDIENTS:

1-1/4 cups flour
1 teaspoon salt (I used 1/2 tsp)
2 Tablespoons dark cocoa powder (Dutch Processed)
11 ounces quality dark chocolate (60-72%), chopped coarsely (I used Ghirardelli 60%)
8 ounces butter (2 sticks), cut into 1 inch cubes (I used unsalted)
1 tsp instant espresso powder
1-1/2 cups sugar
1/2 cup light brown sugar (I used medium packed)
5 large eggs, room temperature
2 teaspoons vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees.

Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.

In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Cool the brownies completely before cutting and serving.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

Makes 24 brownies

From Baked: New Frontiers in Baking

http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791

 
REC: Chewy Brownies..Ci also preferred Ghirardelli brownies in their testing of boxed mixes, they

wanted to recreate the texture of those mixes, but with a lot more chocolate flavor. They came up with this recipe.

Sorry M--but your thighs are "again" in for it.

Chewy Brownies


Recipe By: Cook's Illustrated
Yield: twenty-four 2-inch brownies

Ingredients:

1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped (see note and related illustration)
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces (see note)

Directions:

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

Notes:

For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

 
You guys are awesome! Thanks from me, if not my thighs... The testing will begin next week.

Good thing I never get rid of any size of clothes. I'd better start spinning a lot more or it will be bring out the fat jeans time!

 
I wouldn't want you to shoulder the brunt of all that tasting on yourself so, I hereby volunteer to

pitch in on the tasting. Don't thank me, it's just my small contribution to public service.

 
I have a soft spot for the Ghirardelli box, too. smileys/wink.gif Here's Ina Garten's recipe for the collection.

Outrageous Brownies
24 ratings
20 large brownies

1 lb unsalted butter
28 ounces semi-sweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

1. Preheat oven to 350*.
2. Butter and flour a 12x18x1 inch baking sheet.
3. Melt together the butter, 1 lb. of the chips, and the unsweetened chocolate in a medium bowl over simmering water.
4. Allow to cool slightly.
5. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
6. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
7. In a medium bowl, sift together 1 c of flour, the baking powder, and salt.
8. Add to the cooled chocolate mixture.
9. Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c flour, then add them to the chocolate batter.
10. Pour into the baking sheet.
11. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough.
12. Bake for about 15 minutes, until a toothpick comes out clean.
13. Do not overbake!
14. Allow to cool thoroughly, refrigerate, and cut into squares.
15. Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
16. It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
17. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

 
I also use Ghirardelli boxed on occasion - prepare them with coffee in place of the water, mmmm!

and of course you add a handful or two of chocolate chips to the batter...

 
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