Thread: What Are The Best Brownies You've Ever Eaten?

On Jan 21, 10:30*am, jhaff...@webtv.net (Judy Haffner) wrote:
> Do you have a favorite brownie?
>
> Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> them frosted, or prefer them plain?
>
> Have a recipe you'd care to share?
>
> I've tried many brownies over the years, and don't have just one in
> particular that stands out in my mind. I really like the marbled cream
> cheese brownies, and also the ones that use Hershey's chocolate syrup in
> them. I prefer them with lots of crunchy nuts and also frosted.
>
> Judy

I vaguely remember some brownies I had back in the late 60's...man,
they were good!

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> Do you have a favorite brownie?
>
> Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> them frosted, or prefer them plain?
>
> Have a recipe you'd care to share?
>
> I've tried many brownies over the years, and don't have just one in
> particular that stands out in my mind. I really like the marbled cream
> cheese brownies, and also the ones that use Hershey's chocolate syrup in
> them. I prefer them with lots of crunchy nuts and also frosted.
>
> Judy

Just buy the most expensive brownie mix you can find (within reason). Those
are the best.

Don't forget to check the expiration date.


W. Pooh (AKA Winnie P.)

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> Do you have a favorite brownie?
>
> Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> them frosted, or prefer them plain?
>
> Have a recipe you'd care to share?
>
> I've tried many brownies over the years, and don't have just one in
> particular that stands out in my mind. I really like the marbled cream
> cheese brownies, and also the ones that use Hershey's chocolate syrup in
> them. I prefer them with lots of crunchy nuts and also frosted.
>
> Judy

But if you really insist on making them from scratch, and you're making
chocolate brownies, you probably want to use natural unsweetened cocoa
poweder (not Dutch processed).
http://www.joyofbaking.com/cocoa.html

Dutch brownies suck.


W. Pooh (AKA Winnie P.)

On Jan 21, 12:30*pm, jhaff...@webtv.net (Judy Haffner) wrote:
> Do you have a favorite brownie?
....

I think the brownies that Bryan's wife made for me this Christmas were
among the best I've ever had. Probably a home made mix, and I'm sure
there was a lot of probably Giradelli chocolate in them, because they
were the most rich chocolaty and delicious browines I've had in a long
time!

John Kuthe...

In article <[email protected]>,
[email protected] (Judy Haffner) wrote:

> Do you have a favorite brownie?


These are pretty good.

Barb Schaller's Famous Orgasmic Chocolate Brownies
Recipe By: Barb Schaller

Serving Size: 20

First Place, Minnesota State Fair -- twice.

1 cup unsalted butter (8 oz.)
4 ounces unsweetened baking chocolate (I like Guittard's Oban wafers)
2 cups granulated sugar (15 oz.)
4 eggs
2 teaspoons vanilla extract
1/2 to 3/4 teaspoon almond extract
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cups cake flour (6 oz.)
1 teaspoon baking powder (maybe 3/4 tsp if the bp is very fresh)
1/2 teaspoon salt

Move oven rack to center and preheat oven to 350? F. Line a 9x13" metal
baking pan with parchment paper.

In microwave oven, on medium-high power, melt butter and chocolate in
2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix
in granulated sugar, then beat in eggs, one at a time, with wire whisk.

Mix in vanilla and almond. Stir in nuts. Combine cake flour, baking
powder, and salt and fold into chocolate. Spread batter in 9x13" pan
lined with baking parchment and bake in preheated oven at 350?F for
about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs
on it, but not wet batter.

Cool pan on wire rack for 15 minutes before removing (if you wish)
brownies from pan.

Notes: Please, keep the moaning down; it annoys the neighbors. I use
the baking parchment so the whole can be removed from the pan for easy
transport to a lucky recipient. You may want to support the bottom with
cardboard.

First Place, Plain Brownies, 1997 and 2002 Minnesota State Fairs.

Adapted from recipe in Cook's Illustrated magazine, March/April 1994.
Please note that I do use real chocolate, unsalted butter and cake
flour. If you do not, don't complain to me about it. In fact, don't
complain to me about it anyway.

Barb Schaller
M.A. Gedney Company's State Fair Peach Raspberry Jam and Cherry Jam Lady
Burnsville, Minnesota
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Melba's Jammin' wrote:

>These are pretty good.

>Barb Schaller's Famous Orgasmic
> Chocolate Brownies Recipe By: Barb
> Schaller

>Serving Size: 20

>First Place, Minnesota State Fair --
> twice.

<snipped for length>

These really do sound GOOD, so thanks for posting this here. It's really
a different recipe, using almond extract in the batter. I've never seen
Guittard's Oban Wafers here, so would probably just use the unsweetened
chocolate squares. I really do want to try them!

Judy

On Jan 21, 10:30*am, jhaff...@webtv.net (Judy Haffner) wrote:
> Do you have a favorite brownie?
>
> Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> them frosted, or prefer them plain?
>
> Have a recipe you'd care to share?
>
> I've tried many brownies over the years, and don't have just one in
> particular that stands out in my mind. I really like the marbled cream
> cheese brownies, and also the ones that use Hershey's chocolate syrup in
> them. I prefer them with lots of crunchy nuts and also frosted.
>
> Judy

This is my favorite brownie recipe. We served these in the
restaurant. And we made the dessert out of them that is at the
bottom of the recipe. You can frost them or not....you can use nuts
or not....I liked them without frosting and with lots of nuts.

http://hizzoners.com/recipes/cookies...-ever-brownies

ImStillMags wrote:

>This is my favorite brownie recipe. * We
> served these in the restaurant. * And we
> made the dessert out of them that is at
> the bottom of the recipe. * You can frost
> them or not....you can use nuts or
> not....I liked them without frosting and
> with lots of nuts.

>http://hizzoners.com/recipes/cookies-and
>-desserts/162-best-ever-brownies

Thanks, I did print this recipe out, as sure sounds good. They must be
very chocolaty with the cocoa AND chocolate chips in them. I'd never
heard of covering brownies with foil like that, after they are baked, so
will have to try that.

It didn't say what size pan to use, or else I missed it somehow, but
would think a 9 13" judging by the ingredients?

Do you use more nuts in yours, than is called for?

Yum! the brownie dessert sure sounds good too!

Judy

On Jan 21, 1:30*pm, jhaff...@webtv.net (Judy Haffner) wrote:
> Do you have a favorite brownie?
>
> Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> them frosted, or prefer them plain?
>
> Have a recipe you'd care to share?
>
> I've tried many brownies over the years, and don't have just one in
> particular that stands out in my mind. I really like the marbled cream
> cheese brownies, and also the ones that use Hershey's chocolate syrup in
> them. I prefer them with lots of crunchy nuts and also frosted.
>
> Judy

Here's my brownie recipe.

1 stick of butter, melted
1 1/3 cups sugar
6 tablespoons cocoa
2 eggs
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup toasted pecans

Bake at 350° for 25 minutes.

On Sat, 21 Jan 2012 09:30:22 -0900, [email protected] (Judy Haffner) wrote:

>
>Do you have a favorite brownie?

Sure. Whichever one is sitting in front of me!

On Sat, 21 Jan 2012 09:30:22 -0900, [email protected] (Judy Haffner)
wrote:
>
> Do you have a favorite brownie?
>
> Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> them frosted, or prefer them plain?
>
> Have a recipe you'd care to share?
>

I don't stray far from the original (same for cheesecake). Make mine
dark chocolate fudgy brownies - with or without nuts.

Take a box of the cheapest brownie mix you can find and under bake it
by as long as you dare, 5-10 minutes. It will be very soft when you
take it out. Let cool and then refrigerate over night, it will set up
to be like a soft fudge. Orgasmically good! If you're too chicken to
try that, follow the recipe directions for chewy/fudge style which is
pretty much baked through when you take it out. Scatter chocolate
chips over the top and let the heat soften them (they won't melt and
the only way you know they're soft is to touch them). When soft (give
it a minute or two), spread to an even thickness with a knife, let
brownie cool completely and cut. The crunch of the chocolate is a
nice juxtaposition to the softness of the brownie.


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On Sat, 21 Jan 2012 13:56:55 -0500, "Christopher M."
<[email protected]> wrote:

> Just buy the most expensive brownie mix you can find (within reason). Those
> are the best.

I go for the opposite end of the expense spectrum, generic brownies
are great.
>
> Don't forget to check the expiration date.

That's always a good idea.

--

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I have never really liked them. My coworker makes those "flour-less"
brownies made with beans and hers are ok. I do remember as a child
someone served brownies that have the layered frosting on them, with a
strong mint flavored layer that was white-those I loved because of the
mint.

On 1/21/2012 12:49 PM, Melba's Jammin' wrote:
> Barb Schaller's Famous Orgasmic Chocolate Brownies
> Recipe By: Barb Schaller
>
> Serving Size: 20
>
> First Place, Minnesota State Fair -- twice.
>
> 1 cup unsalted butter (8 oz.)
> 4 ounces unsweetened baking chocolate (I like Guittard's Oban wafers)
> 2 cups granulated sugar (15 oz.)
> 4 eggs
> 2 teaspoons vanilla extract
> 1/2 to 3/4 teaspoon almond extract
> 1 cup chopped nuts, optional (walnuts or pecans)
> 1 1/3 cups cake flour (6 oz.)
> 1 teaspoon baking powder (maybe 3/4 tsp if the bp is very fresh)
> 1/2 teaspoon salt
>

Now if you mixed 8 oz of cream cheese with a beaten egg and 1/4 cup of
sugar and spooned it over and swirled it into your brownie batter you
would have something divine.

gloria p
who believes cheese improves
nearly everything

On Sat, 21 Jan 2012 17:47:26 -0600, [email protected] (z z) wrote:

> I have never really liked them. My coworker makes those "flour-less"
> brownies made with beans and hers are ok. I do remember as a child
> someone served brownies that have the layered frosting on them, with a
> strong mint flavored layer that was white-those I loved because of the
> mint.

I've never thought about flourless brownies before... think I'll try
that soon. Found a Nestle recipe, which I suppose should be pretty
good. I'll get more almond meal from Trader Joe's and substitute that
for the pecans though.
http://www.meals.com/Recipes/Flourle...ecipeid=143650

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In article <jffj91$vhv$[email protected]>,
gloria p <[email protected]> wrote:

> On 1/21/2012 12:49 PM, Melba's Jammin' wrote:
> > Barb Schaller's Famous Orgasmic Chocolate Brownies
> > Recipe By: Barb Schaller

> Now if you mixed 8 oz of cream cheese with a beaten egg and 1/4 cup of
> sugar and spooned it over and swirled it into your brownie batter you
> would have something divine.
>
> gloria p
> who believes cheese improves
> nearly everything

I'll consider it ‹ thanks much for the measures!! I've never done it
because I wasn't sure about an egg and how much sugar. !!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article <[email protected]>,
[email protected] (Judy Haffner) wrote:

> Melba's Jammin' wrote:
>
> >These are pretty good.
>
> >Barb Schaller's Famous Orgasmic
> > Chocolate Brownies Recipe By: Barb
> > Schaller
>
> >Serving Size: 20
>
> >First Place, Minnesota State Fair --
> > twice.
>
> <snipped for length>
>
> These really do sound GOOD, so thanks for posting this here. It's really
> a different recipe, using almond extract in the batter. I've never seen
> Guittard's Oban Wafers here, so would probably just use the unsweetened
> chocolate squares. I really do want to try them!
>
> Judy

You're welcome. There's not much in this world that can't be improved
with the addition of a little almond extract. I used to use more, but I
think I like a smaller amount (as above). I order the Oban wafers from
some outfit online -- in Utah, I think. When I don't have them, I use
Ghirardelli unsweetened bars.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

z z wrote:

>I have never really liked them. My
> coworker makes those "flour-less"
> brownies made with beans and hers are
> ok. I do remember as a child someone
> served brownies that have the layered
> frosting on them, with a strong mint
> flavored layer that was white-those I
> loved because of the mint.

I really enjoy good homemade brownies, but do NOT like them from a mix,
IMO.

This is the Chocolate Mint Brownies recipe I use and we love them!

1 cup flour
1/2 cup butter, softened
1/2 tsp. salt
4 eggs
1 tsp. vanilla
1 can (16 oz.) chocolate-flavored syrup
1 cup sugar

Filling:
2 cups powdered sugar
1/2 cup butter, softened
1 tbsp. butter
1/2 tsp. mint extract
3 drops green food coloring

Topping:
1 pkg. (10 oz.) mint chocolate chips
9 tbsp. butter

Combine the first 7 ingredients in a large mixing bowl. Beat at medium
speed for 3 minutes. Pour batter into greased 13 x 9" baking pan. Bake
at 350º for 30 minutes. (top of brownies will appear wet), Cool
completely. Beat filling ingredients in a medium bowl until creamy.
Spread over cooled brownies and refrigerate until set.
For topping, melt mint chips and 9 tbsp. butter in small saucepan over
low heat. Let cool for about 30 minutes, or until lukewarm, stirring
occasionally. Spread over filling. Chill before cutting. Store in the
the refrigerator.
NOTE: These brownies get moister if you can leave them in the
refrigerator for a day, or two, but we're never able to do that!

Judy

On Jan 21, 4:15*pm, "djs0...@aol.com" <djs0...@aol.com> wrote:
> On Jan 21, 1:30*pm, jhaff...@webtv.net (Judy Haffner) wrote:
>
> > Do you have a favorite brownie?
>
> > Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> > them frosted, or prefer them plain?
>
> > Have a recipe you'd care to share?
>
> > I've tried many brownies over the years, and don't have just one in
> > particular that stands out in my mind. I really like the marbled cream
> > cheese brownies, and also the ones that use Hershey's chocolate syrup in
> > them. I prefer them with lots of crunchy nuts and also frosted.
>
> > Judy
>
> Here's my brownie recipe.
>
> 1 stick of butter, melted
> 1 1/3 cups sugar
> 6 tablespoons cocoa
> 2 eggs
> 3/4 cup flour
> 1/2 teaspoon baking powder
> 1/4 teaspoon salt
> 1 teaspoon vanilla
> 1/2 cup toasted pecans
>
> Bake at 350° for 25 minutes.

I left out the pan size. Bake in greased 8x8 inch pan.