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MERYL DO YOU HAVE THE CHOC. BROWNIE RECIPE HANDY? I'D LOVE A COPY.THANKS
- Thread starter luv2cook
- Start date
Meryl, soft and chewy brownies that was posted quite awhile ago. I've been out of town for six week
and right before I had to leave, there was a mention of the "best brownies" I'm not sure exactly what they were called. It is probably your favorite (if you have one) of all the brownies that you make.
and right before I had to leave, there was a mention of the "best brownies" I'm not sure exactly what they were called. It is probably your favorite (if you have one) of all the brownies that you make.
Luv2cook, I posted Fine Cooking's Chewy Brownies awhile ago, and a few people from FK made them...
and liked them a lot. I haven't personally tried them yet. One of my favorite brownie recipes is the "Super Fudgy Triple Chocolate Espresso Brownies" from Cook's Illustrated - will post if you're interested.
Meanwhile, here's the chewy one:
CHEWY BROWNIES
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
Yields sixteen 2-inch squares.
INGREDIENTS:
4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate
1-1/2 cups sugar
Scant 1/4 tsp. salt
2 tsp. vanilla extract
2 large eggs, at room temperature
4-1/2 oz. (1 cup) flour
2 Tbs. natural cocoa (not Dutch-processed)
DIRECTIONS:
Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 min.
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 off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.
Notes:
• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.
• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.
From Baking Brownies Just Right: Cakey, Chewy, or Fudgy
Recipe by Cindy Mitchell
Fine Cooking Magazine
and liked them a lot. I haven't personally tried them yet. One of my favorite brownie recipes is the "Super Fudgy Triple Chocolate Espresso Brownies" from Cook's Illustrated - will post if you're interested.
Meanwhile, here's the chewy one:
CHEWY BROWNIES
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
Yields sixteen 2-inch squares.
INGREDIENTS:
4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate
1-1/2 cups sugar
Scant 1/4 tsp. salt
2 tsp. vanilla extract
2 large eggs, at room temperature
4-1/2 oz. (1 cup) flour
2 Tbs. natural cocoa (not Dutch-processed)
DIRECTIONS:
Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 min.
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 off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.
Notes:
• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.
• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.
From Baking Brownies Just Right: Cakey, Chewy, or Fudgy
Recipe by Cindy Mitchell
Fine Cooking Magazine
Luv, my husband also has poor eyesight (ocular damage, macular degeneration...
glaucoma, the list goes on. He's lucky that medication helps keep the condition stable and so far his other eye only has nearsightedness.
Perhaps you already know, but you can increase the "size" of everything viewed on your monitor.
On a PC,
click START
then CONTROL PANEL
then DISPLAY
then APPEARANCE
then at FONT SIZE
select either LARGE FONTS or EXTRA LARGE FONTS.
Of course, this zooming effect means you won't see the whole page---you'll have to move your cursor around to get everything. But the font is big!
glaucoma, the list goes on. He's lucky that medication helps keep the condition stable and so far his other eye only has nearsightedness.
Perhaps you already know, but you can increase the "size" of everything viewed on your monitor.
On a PC,
click START
then CONTROL PANEL
then DISPLAY
then APPEARANCE
then at FONT SIZE
select either LARGE FONTS or EXTRA LARGE FONTS.
Of course, this zooming effect means you won't see the whole page---you'll have to move your cursor around to get everything. But the font is big!
Usually that works, but unfortunately, it doesn't affect the text on all sites. On this site,
it stays the same, at least with Internet Explorer 6.
BTW, there's an easier, quicker way to set the font size - Simply click "View" from the top of the screen, then highlight "text size," and click the size you want.
it stays the same, at least with Internet Explorer 6.
BTW, there's an easier, quicker way to set the font size - Simply click "View" from the top of the screen, then highlight "text size," and click the size you want.
marsha-tbay
Well-known member
Meryl, of course, please post the Super Fudgy Triple! Thank you !
Marsha, I cannot BELIEVE this - Suddenly I cannot access my files. I hope someone
can help! (I posted about the problem along with the error message in a post below).
Obviously I can't get to the brownie recipe or any other one for that matter, including those saved to Zip. So my back-up disks are worthless in this case. Cute.
Remind me later on to post the recipe - assuming I can get this newest problem fixed. Ah - for the days there weren't any $&^*_*@(+%*!*! computers!
can help! (I posted about the problem along with the error message in a post below).
Obviously I can't get to the brownie recipe or any other one for that matter, including those saved to Zip. So my back-up disks are worthless in this case. Cute.
Remind me later on to post the recipe - assuming I can get this newest problem fixed. Ah - for the days there weren't any $&^*_*@(+%*!*! computers!
Another trick I learned this week for increasing or decreasing font size is this.....
If you hold down the Ctrl key on your key board and turn the small wheel in the middle of your mouse, the print size will change - it will either get larger or smaller - depending on which way you turn the wheel.
If you hold down the Ctrl key on your key board and turn the small wheel in the middle of your mouse, the print size will change - it will either get larger or smaller - depending on which way you turn the wheel.
Is this the recipe? Super-Fudgy Triple Chocolate Espresso Brownies
Title: Super-Fudgy Triple Chocolate Espresso Brownies
Yield: 64 Servings
Ingredients
5 oz semisweet chocolate
2 oz unsweetened chocolate
3 tb cocoa powder
1 1/2 tb instant espresso or coffee
-powder
8 tb unsalted butter; cut into
-quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt
1 c all-purpose flour
Instructions
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold
two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
Fit one sheet in bottom of greased pan, pushing it into corners and up
sides of pan; overhang will help in removal of baked brownies. Fit second
sheet in pan in same manner, perpendicular to first sheet. Spray foil with
nonstick cooking spray.
In medium heat-proof bowl set oven a pan of almost-simmering water, melt
chocolates and butter, stirring occasionally until mixture is smooth. Whisk
in cocoa and espresso powder until incorporated. Set aside to cool
slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until
combined. Whisk chocolate mixture into egg mixture; then stir in flour
until just combined. Pour mixture into prepared pan, spread into corners
and level surface with rubber spatula; bake until slightly puffed and
toothpick inserted in center comes out with a small amount of moist batter
clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature,
about 2 hours, then remove brownies from pan using foil handles. Cut into
1-inch square and serve. (Do not cut brownies until ready to serve;
brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies
Source:
"Cook's Illustrated"
S(Formatted by):
"Lindell Martin on June 29, 2000"
Copyright:
"March 2000"
Title: Super-Fudgy Triple Chocolate Espresso Brownies
Yield: 64 Servings
Ingredients
5 oz semisweet chocolate
2 oz unsweetened chocolate
3 tb cocoa powder
1 1/2 tb instant espresso or coffee
-powder
8 tb unsalted butter; cut into
-quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt
1 c all-purpose flour
Instructions
Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold
two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
Fit one sheet in bottom of greased pan, pushing it into corners and up
sides of pan; overhang will help in removal of baked brownies. Fit second
sheet in pan in same manner, perpendicular to first sheet. Spray foil with
nonstick cooking spray.
In medium heat-proof bowl set oven a pan of almost-simmering water, melt
chocolates and butter, stirring occasionally until mixture is smooth. Whisk
in cocoa and espresso powder until incorporated. Set aside to cool
slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until
combined. Whisk chocolate mixture into egg mixture; then stir in flour
until just combined. Pour mixture into prepared pan, spread into corners
and level surface with rubber spatula; bake until slightly puffed and
toothpick inserted in center comes out with a small amount of moist batter
clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature,
about 2 hours, then remove brownies from pan using foil handles. Cut into
1-inch square and serve. (Do not cut brownies until ready to serve;
brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes sixty-four 1-inch brownies
Source:
"Cook's Illustrated"
S(Formatted by):
"Lindell Martin on June 29, 2000"
Copyright:
"March 2000"