primitives talk brownies

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x69918

Oh my.

This bonfire has a little bonus in it; a tiny dust-up where the defrocked warped primitive pisses off a couple of other primitives.

supernova  (1000+ posts)        Tue Oct-13-09 08:04 PM
Original message
 
Let's talk Brownies!

I haven't made brownies in years and really missed them. I found a recipe in my mom's old cookbook (Ladies Home Companion) . It looked good, and even better I had all the ingredients here at the house.

I melted the unsweetened chocolate and butter. They said shortening, but butter's what I have right now.  Then I creamed the sugar and eggs together with vanilla, then folded that into the chocolate and butter.

The dry ingredients were flour, baking powder and salt. I did a little experiment and replaced half of the flour with almond meal. When I had combined all the dry stuff, I stirred it into the wet stuff.

Yum! Best brownies I've had in ages. Very chocolatey and fudgey, not cakey like so many batches I've made in the past. It was so good that's what I had for dinner tonight.  That's right, I totally ignored my eating plan this evening.

What's your secret to great brownies?

franksolich's secret to great brownies is buying a box of brownie mix at the grocery store, and then following the instructions on the side of the box.

pengillian101  (872 posts)        Tue Oct-13-09 11:27 PM
Response to Original message
 
1. I wish I had a secret for great brownies.

An older neighbor gal sent me some really yummy dense ones cut very small because they were so rich and delicious with a very thin mint frosting.

The best I ever ate. I need to get her recipe. They looked like this without the fancy swirls.
 
after which a photograph of brownies with green icing

supernova  (1000+ posts)        Wed Oct-14-09 04:44 PM
Response to Reply #1
 
6. Mmmm. mint brownies

That would be deliciously different, IMO.

Here's the recipe I used. You could probably add mint extract or creme de menthe in lieu of vanilla and mint pieces for added flavor.

3 oz unsweetened dark chocolate

1/3 C shortening or butter.

2 eggs

1 C sugar

1/C flour

1/2 teasp salt

1/2 teasp baking powder

1 Tblsp vanilla

Directions:

Melt the butter and chocolate together, set aside

Cream the sugar and eggs together and add vanilla or other flavor.

Add egg/sugar mixture to the butter and chocolate.

Combine flour, salt, and baking powder. Add this mixture to the wet ingredients. Mix until blended.

Pour in greased 8 x 8 x 2 pan

Cook at 375 for approximately 20-25 minutes.

Trust me; it's just easier, cheaper, and cleaner to just get a box of brownie mix at the grocery store, and following the instructions printed on the box.

Grandma:

hippywife  (1000+ posts)        Wed Oct-14-09 08:50 AM
Response to Original message
 
2. This one has come to be my favorite:

http://www.kingarthurflour.com/recipes/fudge-brownies-r...

I used to make the Nestle' recipe but, while it is fudgy, it comes out very, very thin.

supernova  (1000+ posts)        Wed Oct-14-09 04:45 PM
Response to Reply #2
 
7. Cool, that looks like a double recipe of the one I used, 'cept I didn't have any extra chocolate chips. Drat.

The unfrocked warped primitive:

Warpy  (1000+ posts)        Wed Oct-14-09 01:59 PM
Response to Original message
 
3. I do stovetop brownies.

I melt the butter (yes, butter!) and chocolate together. Then I turn the heat off, beat in the sugar, then the vanilla, then the eggs, then the flour, salt and baking powder mixture.

I like doing it this way because it only dirties one pot and the brownie pan and I'm terminally lazy.

And yes, the brownies are always superb.

Too bad the unfrocked warped primitive wasn't too lazy to break into the safe at the hospital containing controlled substances.

supernova  (1000+ posts)        Wed Oct-14-09 04:46 PM
Response to Reply #3
 
8. Never heard of stovetop brownies

How do you cook them on the stove top? Like cornbread?

Warpy  (1000+ posts)        Wed Oct-14-09 04:50 PM
Response to Reply #8

11. No, I described the process in my post.

You did read my post, right?

supernova  (1000+ posts)        Wed Oct-14-09 05:05 PM
Response to Reply #11

12. Yes, of course, however

I was making a distinction between combining elements and cooking, which is what I was asking about. That's all.

hippywife  (1000+ posts)        Wed Oct-14-09 06:00 PM
Response to Reply #11
 
14. I read it, too. Several times and I saw nothing indicating that they were combined on the stovetop but baked in the oven? Is that the process? 

Warpy  (1000+ posts)        Wed Oct-14-09 06:52 PM
Response to Reply #14
 
16. Uh, what did you think the brownie pan was for?

I realize I'm looking for logical thought here and not finding it.

They're mixed on the stovetop, dirtying one pan. They're baked in the oven, dirtying the brownie pan.

hippywife  (1000+ posts)        Wed Oct-14-09 07:46 PM
Response to Reply #16
 
18. Well, we weren't the ones who called them stovetop brownies and it wasn't specific, so we thought there was something you were doing that we didn't know about. Cooking and baking is about about creativity and there is a lot of individual creativity in this group, so one never assumes. At least I don't. Logic has nothing to do with it.

I only dirty one bowl and one pan when I make them anyway, so I'm not dirtying any more than you are.

surrealAmerican  (1000+ posts)      Wed Oct-14-09 02:55 PM
Response to Original message
 
4. I think you've found the secret ...

... and that secret is BUTTER. I usually use either the Joy of Cooking recipe or one of the "one bowl" recipes from bakers' chocolate, but they will always taste better if made with butter.

I like the almond meal idea. That, or other ground nuts (especially hazel nuts), would taste nice with the chocolate.

supernova  (1000+ posts)        Wed Oct-14-09 04:47 PM
Response to Reply #4
 
9. It really adds and extra bit of substance to the brownies, but you know know that you're eating nuts. I like it.

Yes, what isn't made better by butter?

The imperious primitive:

The empressof all   (1000+ posts)        Wed Oct-14-09 04:40 PM
Response to Original message
 
5. Someone posted this evil a while back

So of course I have to pass it along. "Man Catcher Brownies". I made them and hid them from my husband....

Man Catcher Brownies

12 ounces (3 sticks) unsalted butter

2 cups cocoa powder, sifted (natural or Dutch process)

6 eggs

2 cups sugar

2 cups packed light brown sugar

2 tablespoons vanilla extract

2 cups flour

1 teaspoon kosher salt

Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.

Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.

In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.

Per brownie: 310 calories, 4 g protein, 46 g carbohydrates, 14 g fat, 83 mg cholesterol, 8 g saturated fat, 108 mg sodium, 2 g dietary fiber

Recipe tested by Leigh Lambert; e-mail questions tofood@washpost.com

http://www.washingtonpost.com/wp-dyn/content/article/20... 

supernova  (1000+ posts)        Wed Oct-14-09 04:50 PM
Response to Reply #5
 
10. The name alone is worth a look-see!

They sound good.

hippywife  (1000+ posts)        Wed Oct-14-09 06:03 PM
Response to Reply #5
 
15. That evil person would have been me.

I ended up making them only once. They were pretty good but not spectacular. I never made them again. If you look at the ingredients and amounts, it's really nothing more than doubling a recipe that fits a 9x13. Nothing mystical there at all.

Eyerish  (620 posts)      Wed Oct-14-09 07:42 PM
Response to Original message
 
17. I use the recipe on the back of the can of Ghirardelli Sweet ground Chocolate & Cocoa
 
Ingredients
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup ghirardelli ground chocolate
2/3 cup flour (do not sift)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts

Directions
1 Preheat oven to 350 degrees F.
2 Using a spoon, stir eggs with sugar and vanilla; add butter.
3 Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt.
4 Stir into egg mixture; add nuts.
5 Spread into greased 8 inch square pan.
6 Bake 20 minutes.
*******************************************

The most delicious brownies I've ever made!

The ground chocolate makes the best hot chocolate too!

Hmmm.  franksolich is wondering something here.

The newbie Gaelic primitive sounds suspiciously like the missing-in-action Gloria Swanson.

supernova  (1000+ posts)        Thu Oct-15-09 09:00 AM
Response to Reply #17
 
19. "Ground" chocolate? 

Is that what they call their cocoa powder? Just wondering. 

I do love Ghirardelli, though.

Eyerish  (620 posts)      Fri Oct-16-09 01:58 AM
Response to Reply #19
 
20. I believe it is unsweetened cocoa powder mixed with a bit of sugar so that it's very mildly sweet

It's not cloyingly sweet like most cocoa mixes usually are.

housewolf  (1000+ posts)        Fri Oct-16-09 03:50 AM
Response to Reply #19
 
21. It actually has very, very, very finely ground chocolate it it

It's a blend of cocoa, sugar, vanilla and finely ground unsweetened chocolate. The chocolate gradually melts in the warm chocolate drink adding a different dimension to a cup of hot chocolate. Also used for baking.

after which a photograph of a canister of chocolate

[The Village Idiot]

If she has come back from the great beyond, that makes her a ghost-primitive? or a re-dum?

[crockspot]

I have found the Betty Crocker Supreme Brownie Mix series to be quite good, especially if done in an 8x8 square pan. Personal favorite is the one with big Reese's chips in it.

[Karin]

That Warpy is such a BITCH!!  My fav is Hershey's Ultimate.  I make them and sell them in our take-out joint, and the townspeople are addicted.   

[debk]

I will share my secret brownie recipe...something that I rarely do....because everyone thinks I'm a wizard with brownies...


1 box Duncan Hine's Chewy Brownies
2 jumbo eggs
1/4 c water
1/2 c Crisco oil
2 Tbls (approx) Hershey's chocolate syrup
3/4 c (approx) chopped pecans (frozen)
1 c (approx) Nestles semi sweet chocolate chips (frozen)
1/2 c (approx) Kraft caramel bits (frozen)

Preheat oven to 350.

Whisk the eggs, oil and water til frothy in large bowl.

Dump everything else into bowl. Fold together just enough to blend it....don't overstir or use a mixer.

Spray a 9x13 pan (not glass) w Butter Pam, spread out the brownie mixture.

Bake for 27 minutes.

Cool, then sift powdered sugar on the top.

If cut before completely cool....they will not be completely "set up"...and will be really really gooey.


The chocolate chips can be switched out for white chocolate chips or any other kind of chips. I have used a combo of white and chocolate and not used the caramel. I also just found some Andes Mints pieces at WalMart that I thought I would try....again not with the caramel. I keep the chips and nuts frozen because they keep longer, but they really don't have to be frozen, I have used unfrozen and it doesn't make a difference. I don't frost them because the sifted powdered sugar is super quick, but if you want them frosted, have at it. I prefer Duncan Hine's frostings for premade.

[GOBUCKS]

DUmmy Warpy's social skills are almost identical to those of Larry David on "Curb Your Enthusiasm".
Anyone who's seen that HBO show knows what I mean.

[Wineslob]

I most wholeheartedly agree Frank on this. I've tried to make home made brownies, they just don't come out as good as the good box mix.


Warpy has permanent PMS.

[debk]

I most wholeheartedly agree Frank on this. I've tried to make home made brownies, they just don't come out as good as the good box mix.


Warpy has permanent PMS.

Most true brownie recipes call for butter. Which I love.

However...I do think that the oil that a box recipe calls for...makes them more moist.

I do make mni brownie cupcakes and the recipe calls for several sticks of butter. Those little darlin's are wickedly good.

[The Village Idiot]

I most wholeheartedly agree Frank on this. I've tried to make home made brownies, they just don't come out as good as the good box mix.


Warpy has permanent PMS.

Has anyone tried adding chocolate pudding?

[debk]

Has anyone tried adding chocolate pudding?

To brownies?

No.


I don't make boxed cakes very often, but when I do, I often will add a box of pudding....gives them more of a pound cake consistency.

[The Village Idiot]

To brownies?

No.
I don't make boxed cakes very often, but when I do, I often will add a box of pudding....gives them more of a pound cake consistency.

Some of the box cake mixes suggest it, I was just wondering if it would work for brownies. It would be a tasty experiment.

[debk]

Some of the box cake mixes suggest it, I was just wondering if it would work for brownies. It would be a tasty experiment.

The thing you have to watch is that you have enough "wet" ingredients....otherwise they will be dry. It's a much thicker batter than cake mix, so adding more "dry" ingredients will make the batter even more thick and therefore you will end up with a drier brownie.

You can take a package mix of muffins and more fruit to them because the fruit has moisture and will keep from drying out the batter. But if you added something to absorb the moisture they will be drier also.

I just went down and looked at a box cake....it uses 1 3/4 cup of liquid, not counting the eggs.

Brownies use 3/4 cup, not counting the eggs.

You can add sour cream to a box cake too, just have to bake it longer.

[The Village Idiot]

The thing you have to watch is that you have enough "wet" ingredients....otherwise they will be dry. It's a much thicker batter than cake mix, so adding more "dry" ingredients will make the batter even more thick and therefore you will end up with a drier brownie.

You can add sour cream to a box cake too, just have to bake it longer.

If they come out dry, we'll call them cookies

[debk]

If they come out dry, we'll call them cookies

that's what they will be. 

[Chris]

My mom used to follow the directions on the back of the brownie box for the "cake" brownies (you add an extra egg).  She makes a ton of other home-made stuff that is worth stabbing someone over... bread, cake, pies but you can forget getting a decent brownie in her kitchen.  I don't know if anyone ever told her about the awesomeness of chewy brownies, but she still makes them that way. 

I had a deprived childhood.

[debk]

My mom used to follow the directions on the back of the brownie box for the "cake" brownies (you add an extra egg).  She makes a ton of other home-made stuff that is worth stabbing someone over... bread, cake, pies but you can forget getting a decent brownie in her kitchen.  I don't know if anyone ever told her about the awesomeness of chewy brownies, but she still makes them that way. 

I had a deprived childhood.

cake brownies are just wrong.

[Chris]

cake brownies are just wrong.

She's English.  There were some things about America she just didn't get, but I'd choke a bitch for her standing rib roast.

[GOBUCKS]

cake brownies are just wrong.

Word. Just as bad:  Any type of brownies made without chopped walnuts.

[Schadenfreude]

I will share my secret brownie recipe...something that I rarely do....because everyone thinks I'm a wizard with brownies...

That recipe makes my mouth water reading it. Thanks deb. 

[debk]

That recipe makes my mouth water reading it. Thanks deb. 

You are most welcome...

It will take you longer to gather the ingredients than it will to make them...