Who makes the best brownies?
- Thread starter DavidD
- Start date
-
Trouble logging in? Send us a message with your username and/or email address for help.
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!!!
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.
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
Try Cooking Light! Get 2 RISK-FREE ISSUES!
Print: Full page | 3x5 | 4x6
Send: E-mail | IM
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
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
Try Cooking Light! Get 2 RISK-FREE ISSUES!
Print: Full page | 3x5 | 4x6
Send: E-mail | IM
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
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.)