Who makes the best brownies?

I'm pretty proud of mine.

If you're looking to buy a brownie, try Summer Kitchen in Rosemary. They have some extra large brownies that taste homemade.

My suite mate in college.......hands down

I thought the ghiradelli triple chocolate were the best until we bought the ghiradelli ultimate fudge brownie mix. It came with icing but they were much better without. THE best edges ever.

OL, seriously?! How is that possible? I'll go for it, though, because that's a pretty hefty claim you're making there. All except for the endorsement of edges--ick. Can't stand them.

Bob and peapod. You know they don't sell that triple stuff anywhere here. Y'all might have to send me some or hook me up with a pusher.

Note to self: in November, box of Ghirardelli brownies from Costco for Kitty, case of Fat Tire for Chris V.

Oh! Oh! I just remembered--the Belgian chocolate brownie at Le Pain Quotidien. Anybody ever had it?

OL, seriously?! How is that possible? I'll go for it, though, because that's a pretty hefty claim you're making there. All except for the endorsement of edges--ick. Can't stand them.

Note to self: in November, box of Ghirardelli brownies from Costco for Kitty, case of Fat Tire for Chris V.

I was never an edge person until I tried ghiradelli.( and they can't be the least little bit burnt) The EDGE pan wouldn't work for us b/c my kids don't like the edges either.

The other night I left the kids alone in the kitchen with the brownies and a gallon on milk. I returned and the pan looked like a big block "O". ( only the edges were left)haha

If you ever get a chance get some of the WaterColor brownies. I think they only have them for catered events, but they are incredible. The chocolate and peanut butter ones are like baked reeses cups.

If you ever get a chance get some of the WaterColor brownies. I think they only have them for catered events, but they are incredible. The chocolate and peanut butter ones are like baked reeses cups.

OMG, I think I just fainted.

I keep seeing this thread and think it is related to the "legalize it" thread.

I keep seeing this thread and think it is related to the "legalize it" thread.

Us too ....

Oh! Oh! I just remembered--the Belgian chocolate brownie at Le Pain Quotidien. Anybody ever had it?

...that sounds like one of the drugs they put me on.

...that sounds like one of the drugs they put me on.

These are some of the best I have ever had. http://www.dlmmailorder.com/viewcategory.pl?id=69
The supermarket that makes these is one of the best places to grocery shop on the planet. Wine tastings, huge craft beer selection and specialty foods galore. The Killer brownie is what makes the place.
Sonny

Oooh, you need this!

i saw that in a magazie recently & wanted one so bad! i love the corners! what a genius idea! i'm just too cheap to buy one!

brownies....not you have me all hungry! i agree sometimes the best are just the regular "brownie" box mix, nothing fancy, just plain ol' good!

what is houston's? and where can we get some of bob's famous brownies?

i think i am going to have to make some tomorrow!

I'm pretty proud of mine.

If you're looking to buy a brownie, try Summer Kitchen in Rosemary. They have some extra large brownies that taste homemade.

Ding ding ding! We have a winner. I love the brownies at Summer Kitchen.

Understand completely about the Edge situation. I don't like them. My husband loves them, we were a Brownie match made in heaven.

My favorite mix Betty Crocker Supreme with Hershey syrup included.

Me! I just made 3 batches over the last couple of weeks in Seagrove-they taste better at the beach!!

Take a Ghiradelli double chocoloate mix, add 1/3 bag of Heath bar bits (from baking section), follow the directions adding just about 1 teaspoon extra of oil. Cook till done, let cool a bit and then add nutella to the top when cooled a bit, OMG good!!!

Outrageous Brownies Copyright 1999, The Barefoot Contessa Cookbook Show: Barefoot Contessa Episode: Chocolate Memories This recipe is available for a limited time only. Why? This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

1 pound unsalted butter
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 ? cups flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

Ingredients

1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting

Preparation

1. Place pecans in a single layer on a baking sheet.
2. Bake at 350? for 8 to 10 minutes or until toasted.
3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
5. Bake at 350? for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350? for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.
Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.
Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350? for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

Yield

Makes 15 servings

Chocolate Frosting

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Prep: 10 min., Cook: 5 min. This recipe goes with Mississippi Mud Cake, Mississippi Mud Cupcakes, Caramel-Peanut Mississippi Mud Cake
Ingredients

1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract


Preparation

1. Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.

Yield

Makes about 2 cups


Anne Kracke, Birmingham, Alabama , Southern Living, AUGUST 2007

You make them for us!

Hey Fatty Patty-- How about whipping up a batch and I will give you my expert opinion! Hope to come your way tomorrow. Will you be in the shop at lunchtime ?

Tomorrow is my off day. I'll be there Tues - Sat unless an employee doesn't show up tomorrow....then they're fired and I'll be there!

In HS I was known for making a pretty mean brownie. They became so popular that I could not make enough of them. People would come from miles away to buy my brownies. Then one one day the local authority decided my brownies were not so good... I was very sad about that.

Fatty Patty, I have made that recipe many times - this week in fact- and it is awesome!

In HS I was known for making a pretty mean brownie. They became so popular that I could not make enough of them. People would come from miles away to buy my brownies. Then one one day the local authority decided my brownies were not so good... I was very sad about that.

:funn:

In HS I was known for making a pretty mean brownie. They became so popular that I could not make enough of them. People would come from miles away to buy my brownies. Then one one day the local authority decided my brownies were not so good... I was very sad about that.

This should be over on the thread seeking new sources of revenue.

(Those brownies might also mellow out gun-wielding, orange truck driving fools.)

Try using a muffin tin for your brownies. You get chewy edges and you don't have to cut them and they all come out the same size.