brownies (archived)

[knits]

Anybody have a tried and true brownie recipe to share? I am looking for a chewy fudge like brownie. I have decided that if I want a brownie I will just have to make one. I want to be sure they will be good though because I imagine that will mean actually using eggs something I have not done in ages.


edited to add archived to the title to remind me to move it back to the archives when discussion slows

[knittykat]

I will be perfectly honest. The very best, fudgiest, chewiest brownies that get the most compliments (for me at least) come from a box labelled Duncan Hines :-)

The trick is not to cook them too long. Take them out when they are slightly under done and let them finish cooking as they cool.
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[nicegirl]

My tried and true is Brownies Cockaigne from the Joy of Cooking. Slightly undercooking is definitely key, as is folding in the flour by hand to minimize development of the gluten. Dangit, now I want a brownie!


**ETA I should have added that it always makes brownies better to sprinkle semisweet chips over once you've poured the batter into the pan. Got this trick from Mrs. Field's brownies and it makes them extra chocolatey good.

[FailingAngst]

My favorite brownie recipe is outta the trusty Better Homes and Gardens cookbook (the checkered red/white one).

[Minx]

My fav is the Baker's chocolate One Bowl. Always fudgey and yummy!! And it makes a jumbo pan.
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[BlueJedi]

My favorite ones are the boxed betty crocker ones.
I put them into the 13 by 9 pan and bake for the minimum time.
Then they have the nice chewy crunchy corners, and the middles are soft.
They're cooked long enough for me, but my friends room mate snidly remarked the next day that "they were perfectly undercooked..." except I didn't undercook them. Anyhow, sorry. Side rant.

[scg]

my favorite brownie recipe is actually quasi-vegan. the brownies come out SO fudgy and SO rich...mmmm. must make some this weekend.

1 1/3 cups unbleached all purpose flour
1/2 cup margarine (dairy free if you swing that way), softened
1 cup sugar
3 TBSP oil
1 1/2 cups silken tofu (i use any old tofu i got on hand, actually)
1/3 cup unsweetened cocoa powder
1 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips

optional--put your own stink on them by picking one or mixing and matching any of the following:
1 cup walnuts
3/4 cup coconut
1 cup white chocolate chips
1 cup peanutbutter chips

frosting

preheat the oven to 350 degrees. combine the margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy. you can also do this using a handmixer. if using a food processor, add the tofu and process 2 more minutes or until smooth. if using a handmixer, blend the tofu in a blender/f.p. to a smooth consistency and add it to the margine mixture. add the cocoa powder and vanilla and mix well. add the flour a little at a time, mixing well after each addition. stir in the chocolate chips and/or your optional ingredients. pour batter into a lightly oiled 9" square pan (my preference) for thick and dangerously fudgy brownies or a 9"x13" pan for thinner brownies.

frost if you wanna get really dangerous.

--scg
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[sporkie]

D*mn you people! I just got home from the bar, had a lovely Sierra Nevada Celectration Ale, and now I want brownies!!!!!!

Th closest thing I have to chocolate in my house right now is reduced fat Chips Ahoy, which are like, no fun at all.

Topic related: I second the Duncan Hines mix. I usually add in walnuts or pecans, but I like nuts.

Mmmmmm....brownies.

[Tuiren]

This is my fave brownie recipe. It's vegan, and very much like the brownies mom used to make with the Martha White mix. Make sure to use the fudge variation. They are fairly simple (aside from taking the extra pan), and you don't need eggs. You could probably also substitute a different flavoring for the vanilla like mint or orange.


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Vegan Brownies--adapted from 'The Farm Vegetarian Cookbook'
==============

Mix 1/3 c. flour with 1 c. water.
Cook until thick over low heat, stirring frequently. Cool completely. Yes, this is worth it.

Melt 1/2 c. margarine. Add 3/4 c. cocoa & stir until smooth.
Cool.

Beat 2 c. sugar, 1/2 t. salt & 1 t. vanilla into
the cooled flour mixture, then add cocoa mixture.

Mix together 1 1/2 c. flour & 2 t. baking powder
& add to above ingredients.

Bake in a 10" square greased pan at 350 degrees F. for 35 minutes
or until an inserted knife comes out clean. I think I have also made these in a slightly smaller pan, and they came out just fine.

[cassiejane]

although i haven't mad these, saw them on the food network yesterday and feel like i just have to make them they look so yummy! really, with so much butter and chocolate, how could they not be good?

Triple Chocolate Brownies
Recipe courtesy Nigella Lawson

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

also here: link
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[kate]

has anyone made the ones Tuiren posted, or know what she means by the first step? I'm a little confused about the whole "cook the flour and water until thick" part, but it's so tempting to be able to make brownies out of stuff I have in my kitchen!
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[miss e]

I've made Tuiren's brownies!

You cook the water and the flour like a paste or a glue. Just simmer and stir till thickened.

[kate]

I guess my question is... how thick is thick?
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[miss e]

I cooked it until it was a paste/glue/thin pudding consistency.

[mom2pitties]

Here is a recipe for one of the easiest and best (IMHO) raw vegan brownies.

Ingredients:

* 1-1/2 cups raw walnuts, unsoaked
* dash salt
* 8 pitted medjool dates, unsoaked
* 1/3 cup unsweetened cocoa (dark is MUCH better)
* 1/2 tsp vanilla or cherry extract (optional)
* 2 tsp water (for a moister brownie; optional)
* 1/4 cup chopped dried cherries or vegan chocolate chips (optional)

Directions:

1. Chop 1/4 cup of the walnuts and set aside. Place the remaining walnuts and salt in food processor fitted with the S blade and process until finely ground. Add the dates and process until the mixture sticks together. Add the cocoa powder and optional vanilla and process until evenly distributed. Add the water if using, and process briefly.
2. Transfer to a mixing bowl. Add the reserved chopped walnuts and dried cherries/chips if desired, and mix well using hands. Pack mixture firmly into a square container. Stored in a sealed container, Brownies will keep for up to one week in the refrigerator or one month in the freezer.

Note: This recipe was taken from Raw Food Made Easy For 1 or 2 People
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