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Crunchy Brownie recipe

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Bethalize:
I've just made brownies from this recipe: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies

The brownies are fine, but they are very, very dense and very puddingy. The crust is admittedly meringue-crunchy, but it flakes off very easily. It's more of a dessert than the cake I was hoping for.

So, two questions. First, what should a brownie be like in your opinion? Secondly, what recipe should I try next?  My only caveat is that I don't want that uses corn syrup because it's extortionately expensive here.

Thanks for your international help.

Hmmmmm:
I live fudgy brownies that have the flaky crust. 

But cakey brownies are good too, especially topped with icecream and caramel sauce.
This is a good article on different brownie types but their cakey one uses corn syrup.
http://www.finecooking.com/articles/how-to/brownies-chewy-cakey-fudgy.aspx

This is a basic recipe and instructions for a cakey brownie

4 oz unsweetened chocolate
8 TB unsalted butter
1 1/4 cups sugar
1 tsp vanilla
1/4 tsp salt
2 cold large eggs
1/2 cup flour
2/3 cups nuts (pecans or walnuts or can be ommitted)

Preheat oven to 350.

Melt the chocolate and butter in a double boiler (or bowl set over simmering water) stiring frequently till hot but not boiling.  Remove from heat and stir in sugar, vanilla and salt with a wooden spoon. Add eggs one at a time beating till incorporated.  Stir in flour and beat till glossy about 1 to 2 min.  Add nuts if using.  Poor into parchment lined 8" square pan.  Bake at 350 degrees for 30 to 35 min.

You can modify this recipe to use semi-sweet chocolate by using 10 oz of semi-sweet chocolate (50-62% chocolate), reduce butter to 5 tablespoons and sugar to 2/3 cups. 

My mom always made brownies with cocoa powder.
Melt 8 TB of butter with 1 cup of sugar.  Add in 3/4 cup cocoa powder, 1/4 tsp salt, 1/2 tsp vanilla and stir to combine.  Add in 2 large eggs, adding beating in individually.  Mix in 1/2 cup flour and beat vigorously. Add in a half cup of nuts is using.  Pour into an 8 inch square pan buttered & floured.  Bake at 325 in a preheated oven for 20 to 25 min.

magicdomino:

--- Quote from: Bethalize on March 18, 2013, 05:02:09 PM ---I've just made brownies from this recipe: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies

The brownies are fine, but they are very, very dense and very puddingy. The crust is admittedly meringue-crunchy, but it flakes off very easily. It's more of a dessert than the cake I was hoping for.

So, two questions. First, what should a brownie be like in your opinion? Secondly, what recipe should I try next?  My only caveat is that I don't want that uses corn syrup because it's extortionately expensive here.

Thanks for your international help.

--- End quote ---

That's about right for a brownie.  Brownies are close relations to bar cookies, which are spread out in a pan, baked, then cut into small squares.  They are supposed to be rich and fudgy.

PastryGoddess:
I'm a fudgey brownie fan.  The denser and gooier the better for me

Bethalize:

--- Quote from: Hmmmmm on March 18, 2013, 05:48:21 PM ---I live fudgy brownies that have the flaky crust. 

But cakey brownies are good too, especially topped with icecream and caramel sauce.
This is a good article on different brownie types but their cakey one uses corn syrup.
http://www.finecooking.com/articles/how-to/brownies-chewy-cakey-fudgy.aspx


--- End quote ---

Thanks, Hmmmmm. That's a brilliant article. It will help me understand what I'm dealing with.

I've made Betty Crocker brownies in the past and people have wolfed them down. The ones I made were on balance probably nicer but they were the sort of thing I'd want to eat with a fork at table with some berries as a pudding.

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