Brownies My Way July 20th, 2007 | Category: Brownies, Chocolate Some like it fudgy, some like it cakey. Some add walnuts, some don’t. Some prefer thin slices, some like it thick. No matter which, I believe every baker has a favorite brownie recipe of his own. For instance, according to Dorie, Julia Child prefers them…
[Photograph: Quentin Bacon] A spoonful of cardamom added to espresso powder gives these brownies a decidedly Middle Eastern flavor. Perfect as a post-meal pick-me-up, or to keep your dinner guests perked. Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright � 2013. Photographs by Quentin Bacon.
MonicaPM | 08/11/2013 I’m experimenting with brownie recipes as different members of my family have different brownie preferences, so I tried this cakey version. The texture is nice, moist and crumbly, like a cake, but we felt that one egg might be enough and more chocolate is needed, also probablyless sugar. I’ll try another batch…
[Photographs and original illustrations: Cakespy] Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. What on earth is a Brownie Upside-Down Brownie? First, think to yourself: “Pineapple Upside-Down Cake”. Now, replace “pineapple” with “brownie” and “cake” with “brownie.” Now you are getting the idea. This brilliant notion came…
2. Heat butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring, until melted and smooth. Place eggs, sugar, and salt in large bowl and whisk until lightened, about 45 seconds. Whisk in chocolate mixture and vanilla until mixture is glossy and smooth. Add flour, cocoa, and baking powder…
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] Blondies or brownies? It’s a delicious dilemma: they’re both bar cookie classics, one rich in brown sugar, the other redolent of chocolate. But why should you have to decide? Because they taste so…
[Photographs and original illustrations: Cakespy] So what happens, exactly, when you cross a Nanaimo Bar with a brownie? Visually, it doesn’t differ too much from a traditional Nanaimo bar. But taste-wise, you have a sweet specimen which ups the ante of both desserts: a delicately crumbed, buttery brownie base coated with a smooth, creamy, custard-buttercream…
2. In bowl of stand mixer fitter with paddle attachment, cream together butter and granulated sugar until thick, about 30 seconds. Add eggs, one at time. Beat well between each addition. Stop mixer, scrape down sides and bottom of bowl. Add vanilla extract, mix until combined. Stop mixer. Add whisked dry ingredients. Blend until a…
2. In a large bowl, stir together flour, sugar, cocoa, salt, and baking powder until combined. Add cola, a little at a time because it will foam, until incorporated and batter forms. Pour batter into pan and bake until a tester inserted into the middle of the pan comes out clean, about 30 minutes. Top…
Peanut butter in every layer. [Photograph: Yvonne Ruperti] These decadent brownies have three layers of peanut butter: a peanut butter brownie base, peanut butter chocolate frosting, and a peanut butter chocolate ganache. Notes: For deep chocolate flavor, I like to use a 70% bittersweet chocolate here. Make sure brownies are completely cool before adding peanut…
1. Place your baked and cooled brownies into a large bowl. Crush with your hands. This should be a very sticky, cohesive mass; if it is crumbly, add up to 3 tablespoons of melted butter to the crushed brownie mixture; this should make it sticky to the point where you could form it into a…
3. Making the Batter: Combine white sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage,…
2. In a small saucepan, combine butter and chocolate and cook over medium heat, stirring often, until just melted. Stir until smooth. Take off heat and stir in sugar. Whisk in eggs one at a time. Stir in flour and salt until combined. Add 1/2 of chopped peppermint bark to batter and stir to incorporate.
Orange Shopping Tip Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money. Orange Cooking Tip Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down…
Ingredients:1 family-size package fudge brownie mix1 tsp vanilla extract1 tsp ground cinnamon1 cup semisweet chocolate chips16 oz chocolate frosting¼ tsp ground cinnamon
[Photo: Caroline Russock] Cooking and baking with cola is a fairly common practice in the South. It’s used as a glaze for ham, a braise for brisket, and a not-so-secret ingredient in cola cake. But with a title like The Boozy Baker, it’s not a surprise that Lucy Baker adds a little bit of rum…
Ingredients:1 (19-ounce) package brownie mix1/2 cup butter, melted3 large eggs1 (13-ounce) package miniature chocolate-covered peanut butter cups, coarsely chopped
A swirl of sweetened, vanilla-scented cream cheese turns plain brownie mix into something special. Advertisement – Continue Reading Below Cal/Serv: 150 Yields: 32 Prep Time: 0 hours 20 mins Total Time: 1 hour 0 mins 1 package brownie mix (13- by 9-inch pan size) 1 package Philadelphia Cream Cheese c. sugar 1 egg 1/2 tsp.…
Ingredients:Butter-flavored cooking spray1 (18.3-ounce) box fudge brownie mix (recommended: Betty Crocker)3 eggs, divided use2/3 cup vegetable oil1/4 cup pre-made mudslide drink (recommended: T.G.I. Friday’s)1 tablespoon instant coffee crystals1 tablespoon hot water1 (8-ounce) block cream cheese, softened1/2 cup sugar1/2 cup mini chocolate chipsInstructions:Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan…
3. Making the Batter: Combine white sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage,…
Ingredients:3 ounces (85 grams) unsweetened chocolate, roughly chopped1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan1 1/3 cups (265 grams) granulated sugar2 large eggs1 teaspoon (5 ml) vanilla extract1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)2/3 cup (85 grams) all-purpose flour
Ingredients:3/4 cups heavy cream12 ounces semisweet chocolate chips1 1/2 teaspoons instant coffee or espresso powder6 brownies1 quart vanilla ice creamInstructions:Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm…
5. Near the end of your chilling period, while the brownie morsels are still chilling, melt your chocolate chips or candy melts in a double boiler over low heat, stirring frequently until melted. Turn off the heat source.
The French do a lot of baked goods very well. if you’ve been to Paris, you don’t need me to tell you that with over 1300 bakeries in Paris, it’s not hard to find a pastry or baked good on every block that will be more satisfying than you can imagine. One of the rare…