brownies
ma...@piro.net
Hi there.
I can't find a receipe for ordinary brownies. It seems people in the
States have ready made mixes to buy, but that's not the case in Europe. If
anyone could send one to me, I'd be very happy.
Thanks,
MArc
-------------------==== Posted via Deja News ====-----------------------
http://www.dejanews.com/ Search, Read, Post to Usenet
LJM
This is one of the easiest and best I've found.
1 Cup Maragine, melted
2 Cups Sugar
2 tsp. Vanilla
4 Eggs
1/2 tsp. Salt
1/2 tsp. Baking Powder
2/3 Cup Cocoa
1 Cup Flour
1 Cup Chopped Nuts (optional)
Mix all by hand. Combine Margarine, Sugar and Vanilla. Add Eggs. Combine
dry ingredients. Add. Add Nuts. Pour into greased 9" x 13" pan. Bake at 350
degrees 20 to 30 minutes.
Enjoy!
ma...@piro.net wrote in article <8570508...@dejanews.com>...
Brawny
ma...@piro.net wrote:
>I can't find a receipe for ordinary brownies.
this one is very good!!
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Scrumptious Brownies
Categories: Chocolate, Desserts
Yield: 32 Servings
8 oz Unsweetened chocolate
1 c Butter
5 Eggs
3 c Sugar
1 tb Vanilla
1 1/2 c Flour
2 c Walnuts, chopped
Melt chocolate and butter in a saucepan over very low heat, stirring
constantly. Cool slightly.
Beat eggs, sugar and vanilla in large mixer bowl on high speed for 10
minutes. Beat in chocolate mixture on low speed. Add flour, beating
just to blend. Stir in nuts. Spread in greased 13 x 9 pan.
Bake at 375F. for 35 to 40 minutes or until cake tester inserted into
center comes out almost clean. Do not overbake. Cool in pan, then
cut into squares. Makes 32 brownies.
You can also use self-rising flour in place of all purpose flour and
get a delightfully good chocolate cake.
MMMMM
Join us at Myrtlewood Farms!!
http://www.mindspring.com/~bjbear/brawny.html
Knoxville, TN USA
Frank Shafer
This is the best brownie recipe I know. It's from Joy of Cooking by
Irma S. Rombauer and Marion Rombauer Becker.
Brownies Cockaigne (about 30 Brownies)
Almost everyone wants to make this classic American confection. We
guarantee good results if you follow the signals. Brownies may vary
greatly in richness and contain anywhere from 1 1/2 cups of butter and 5
ounces of chocolate to 2 tablespoons of butter and 2 ounces of chocolare
for every cup of flour. If you want them chewy and moist, use a 9 x
13-inch pan; if cakey, use a 9 x 9-inch pan. We love the following.
Preheat oven to 350 degrees (F)
Melt in double boiler:
1/2 cup butter
4 oz. chocolate (unsweetened)
Cool this mixture. If you don't, your brownies will be heavy and dry.
Beat until light in color and foamy in texture:
4 eggs at room temperature
1/2 teaspoon salt
Add gradullly and continue beating until well creamed:
2 cups sugar
1 teaspoon vanilla
With a few swift strokes, combine the cooled chocolate mixture into the
eggs and sugar. Even if you normally use an electric mixer do this
manually. Before the mixture becomes uniformly colored, fold in, again
by hand:
1 cup sifted all-purpose flour
And before the flour is uniformly colored, stir in gently:
1 cup pean meats
Bake in a 9 x 13-inch pan for about 25 minutes. Cut when cool. Wrapped
individually in foil, these keep well 3 or 4 days.
A good way to serve Brownies is to garnish with whipped cream.
I have been making this recipe since 1965 when I was first given a copy
of "JOY"...good luck and happy eating!
P.S. On my birthday I make a double batch, frost them with melted
chocolate chips and put them on the corner of my desk at work. Gets a
lot of attention! In the event you should ever have left-over stale
brownies, crumble them in a bowl, add a sliced banana, dress with
whipped cream, place in a stemmed sherbet dish and refrigerate for a
couple of hours; serve with coffee as dessert on a bridge evening.
(Waste not, want not.)
Spooky
On Sat, 01 Mar 1997 10:11:13 -0600, ma...@piro.net wrote:
>Hi there.
>
>I can't find a receipe for ordinary brownies. It seems people in the
>States have ready made mixes to buy, but that's not the case in Europe. If
>anyone could send one to me, I'd be very happy.
>
>Thanks,
>
>MArc
>
>-------------------==== Posted via Deja News ====-----------------------
> http://www.dejanews.com/ Search, Read, Post to Usenet
Hi Marc,
Here's a great recipe for stay-chewy brownies that a net-friend of
mine sent to me. I like the recipe especially because it doesn't use
a whole lot of eggs and oil compared to other ones, but the brownies
are satisfying and moist and tender and... oh, just try it!
Roger Baldwin's Brownies
1/3 cup butter
1/2 cup cocoa powder
1 cup sugar
1 Tablespoon corn syrup (Spooky's note: I've used Maple syrup, too)
1 egg, unbeaten
1 Tablespoon water or milk
7/8 cup flour (1 cup less a tablespoon, roughly)
raisins or nuts to taste (optional)
Melt the butter. Add each of the other ingredients in the order
given, mixing thoroughly after each addition. Take an 8" square pan
(9" if you're adding raisins or nuts) and put a square of waxed paper
into the bottom. If the waxed paper sticks up over the sides, it's
easier to get them out of the pan! Grease and flour the waxed paper.
Add the batter to the pan and bake at 350 F for 25 minutes, and NO
LONGER or they will become hard. Cut while still warm, but not hot.
I got this recipe from his daugher Anne, who says that Roger does not
believe in SECRET recipes, so feel free to share as much as you like.
Did I mention that he has three degrees in chemistry? Talk about
applied science! If I'd thought about this kind of application, I'd
have stayed more awake in high school science class...
regards,
Spooky
s...@centuryinter.net
ma...@piro.net wrote:
> I can't find a receipe for ordinary brownies. It seems people in the
> States have ready made mixes to buy, but that's not the case in Europe. If anyone
>could send one to me, I'd be very happy.
This is from my 1976 copy of Betty Crocker's Cookbook. My daughters started making
these when they were 10 years old--so it is really easy!
(And they are delicious.)
BROWNIES
4 ounces unsweetened chocolate (I use 3/4 cup baking cocoa and increase
the shortening to 1 cup)
2/3 cup shortening
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/4 cups all-purpose flour (if using self-rising flour, omit baking
powder and salt)
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts
Heat oven to 350°F. Grease baking pan, 13x9x2-inches. Melt chocolate and shortening in
large saucepan over low heat (I melt the shortening in the microwave, then add the
baking cocoa). Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining
ingredients. Spread in pan. Bake 30 minutes (check after 25 minutes, you want them
still fudgy) or until brownies start to pull away from sides of pan. Do not overbake.
Cool slightly. Cut into bars, about 2x1½-inches. If desired, spread with chocolate
frosting before cutting (we only frosted these once, they are rich enough without it).
Makes 32 bars.
Hope you enjoy these as much as we do!
Susan
Lob...@worldnet.att.net
These are the best!! Got the recipe from a magazine interview with Miss
Hepburn years ago.
KATHERINE HEPBURN'S BROWNIES
2 squares unsweetened chocolate
1 stick (1/4 lb). butter
1 c. sugar
2 eggs
1/2 t. vanilla
1 c. chopped walnuts (opt)
1/4 c. flour
1/4 t. salt
Melt chocolate and butter over very low heat in heavy saucepan, or over
water in double boiler. Add remaining ingredients in order listed.
Spread batter in well-greased 8 x 8 inch baking pan. Bake at 325° for
40-45 minutes. Remove pan to a rack to cool. Cut into 12 pieces.
Chris and Mary Brechler
In article <3318BA...@erols.com>, fsh...@erols.com says...
> This is the best brownie recipe I know. It's from Joy of Cooking by
> Irma S. Rombauer and Marion Rombauer Becker.
>
That brownie recipe is a certifiable 4-H purple ribbon winner. I told my
nieces about them several years ago and they entered them in the state
fair (South Dakota)- purple ribbons each time they were made. Also, it
is true about cooling the chocolate and room temp eggs - it makes them
heavier if you don't.
Mary Brechler
C.L. Lassiter
Brawny (Bra...@remove.knox.mindspring.com) wrote:
: ma...@piro.net wrote:
: >I can't find a receipe for ordinary brownies.
: this one is very good!!
: MMMMM----- Recipe via Meal-Master (tm) v8.04
:
: Title: Scrumptious Brownies
: Categories: Chocolate, Desserts
: Yield: 32 Servings
I can vouch for this having just finished up the last "scrumptious"
brownie last night!
cl
Glenda McKinney
Here's my tip for brownies at their best: Bake them in a muffin tin.
* You don't have to wait to cut them.
* Every one is a corner.
* You don't have to keep trimming off strips of brownie to neaten
the pan.
* Round brownies look classy with whipped cream and a strawberry on
top.
A mix or recipe for a 9x13 pan will make 18 lovely little round
brownies.
--
Glenda McKinney
association newsletters . booklets . technical publications
writing . editing . designing
512/458-1090
Johnson
ma...@piro.net wrote:
>
> Hi there.
>
> I can't find a receipe for ordinary brownies. It seems people in the
> States have ready made mixes to buy, but that's not the case in Europe. If
> anyone could send one to me, I'd be very happy.
>
Here is one that is easy & wonderful. Enjoy!
~Margaret
Cocoa Brownies
1/2 c. shortening
1/2 c. butter
1 c. cocoa
2 c. sugar
4 eggs
2 tsp. vanilla
1 c. flour
1/2 tsp. salt
1 c. nuts (optional)
Preheat oven to 350 degrees F. Grease a 13x9 inch pan. Melt shortening &
butter over low heat or in the microwave. Remove from heat & add cocoa,
blend well. Add sugar & mix well. Add eggs one at a time, beat well
after each addition. Stir in vanilla, flour, & salt. DO NOT OVERBEAT!
Fold in nuts. Bake 25-30 minutes.
--
The Johnson Page is at:
http://home.sprynet.com/sprynet/jmjohnsn
Areas covered: recipes, travel, religion, books, NASA
clip-art, lighthouses, computer related topics & lots more.
Stop by some time!!!
LGUYNUP
This is definitely the best idea I've culled from this newsgroup. Do you
use parchment in the bottoms of the cupcake pans?
I've been making putting brownies in round pans, instead of square or
rectangles, because a triangle is much more attractive than a square.
(Just figure out the required square inches needed, and subtitute a round
pan with comparable space)
Small round ones would be much cuter. (Sounds like somthing Martha
Stewart would think of. I think it qualifies as a "good thing". .
Rich Woodruff
ma...@piro.net wrote:
> =
> Hi there.
> =
> I can't find a receipe for ordinary brownies. It seems people in the
> States have ready made mixes to buy, but that's not the case in Europe.=
If
> anyone could send one to me, I'd be very happy.
> =
> Thanks,
> =
> MArc
> =
> -------------------=3D=3D=3D=3D Posted via Deja News =3D=3D=3D=3D------=
-----------------
> http://www.dejanews.com/ Search, Read, Post to Usenet
-- =
Here's 3...ENJOY!
Rich Woodruff
P.S. - We have more than 1/2 million recipes in our complete collection,
with 11,000+ (in more than 1500 categories) currently in our computer
and
growing daily. If you're looking for a hard to find recipe, you can
email
me at:
onlo...@pacbell.net
Also, go to our little "freebie" web site at:
HTTP://members.tripod.com/~recipe/index.html
It's got a sample (HTML) electronic cookbook there, with about 75
recipes
online (sorry, that's all I can offer with only 200k space).
*******************************************************
Recipe Name : Chewy Chocolate Brownies
=
Description : =
Servings : 4 dozen =
Category : brownies =
cookies =
chocolate =
nuts =
desserts =
Ingredients =
1/2 cup shortening
2 squares (1 ounce each) unsweetened chocolate
3/4 cup all purpose flour
3/4 tsp salt
1/2 tsp baking powder
2 eggs
1 cup sugar
1 tsp vanilla extract
2 tbls dark corn syrup
1 cup chopped nuts
1 cup vanilla flavored chips
----- Frosting -----
1/4 cup butter or margarine, melted
3 tbls baking cocoa
3 cups confectioners' sugar
3 tbls to 4 tablespoons milk
Preparation =
In a microwave or saucepan, melt shortening and chocolate; cool. =
Combine
flour, salt and baking powder; set aside. In a mixing bowl, beat eggs;
add sugar, vanilla, corn syrup and chocolate mixture. Add flour
mixture; mix well. Fold in nuts and chips. Spread into a greased
11x7x2 inch baking pan. Bake at 350 degrees for 30 to 35 minutes. =
Cool. In a small bowl, combine frosting ingredients; stir until
smooth. Spread over brownies. Yield: 4 dozen.
From: Carol Ann Humphries, Lindrith, NM. (A country home kitchen
recipe, "Crafting Traditions" magazine July/Aug. 1995.)
*******************************************************
Recipe Name : Katharine Hepburn's Brownies =
=
Description : A "Celebrity Kitchen" recipe =
Servings : 1 dozen =
Category : cookies =
brownies =
chocolate =
walnuts =
desserts =
Ingredients =
2 squares (1 ounce each) unsweetened chocolate
1/4 lb (1 stick) unsalted butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 cup all purpose flour
1/4 tsp salt
1 cup coarsely chopped walnuts
Preparation =
Butter an 8 inch square baking pan. In a heavy saucepan, melt chocolate
with butter over low heat, stirring until completely melted. Remove
from
heat and stir in sugar. Add eggs and vanilla; beat well. Stir in flour,
salt and walnuts; mix well.
Spoon batter into prepared pan. Bake in preheated 325 degree oven 40
minutes. Let brownies cool; cut into squares. Makes 1 dozen brownies.
*******************************************************
Recipe Name : Mini Killer Brownies =
=
Description : =
Servings : 48 =
Category : dessert =
brownies =
pecan =
coconut =
chocolate =
Ingredients =
1/4 cup dried apricots, diced
1 tsp whiskey (optional)
6 oz semisweet chocolate
2 oz unsweet chocolate
2 tbl butter
1/4 cup sifted flour
1/4 tsp baking powder
1/8 tsp salt
2 eggs
3/4 cup sugar
1/2 tsp vanilla
8 oz pecan nuts, toasted & chopped
6 oz white chocolate chip
1/4 cup flaked coconut
Preparation =
Soak apricots in whiskey (or water) and set aside.
Melt the chocolates in a double boiler and set aside.
Sift flour, baking powder and salt together in a small bowl. Beat eggs,
sugar and vanilla until thick and fluffy (about 3 minutes).
Beat in chocolate mixture. Add dry mixture and stir. Add drained
apricots, white chocolate, pecans and coconuts. Stir only to blend.
Spoon onto mini tin papers and bake at 350=F8 for about 10 minutes to
crisp tops. Cool and remove from pans. Store in air tight container.
*******************************************************
Greg Legowski
I just made these this weekend. They're VERY rich, heavy, almost fudge-like.
They also vanished within a day :-)
1/2 cup (1 stick) butter
2 oz (2 squares) unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla extract
1/3 cup all-purpose flour
1/8 tsp salt
2 Tbsp freshly ground very fine coffee beans (optional, but recommended. I
use a blade grinder and run it until the coffee is pulverised to about the
same consistency as the flour -- you want to blend in the flavor, not have
identifiable bits of coffee beans ;-)
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees.
In a medium saucepan, melt butter and chocolate over VERY low heat, stirring
constantly. Do not let the mixture stick or scald.
Remove from heat; add sugar, eggs, and vanilla, stir well (mixture will seem
slightly grainly at this point, as the sugar will not be able to completely
dissolve). Add flour, salt, and coffee (if desired), and mix. Fold in
walnuts (if desired)
Spread mixture in buttered 8-inch square baking pan (note -- this is what the
recipe calls for; I don't have one, so I use a 7x11 pan); bake at 350 until
a toothpick comes out clean, about 40 minutes.
Allow to cool in pan on a rack COMPLETELY before cutting.
Approximate nutritional breakdown per brownie, assuming 16 brownies with
nuts (as given by recipe, I haven't calculated it myself)
185 calories; 85 mg sodium; 13 grams fat; 17 grams carb; 40 mg cholesterol;
3 grams protein
Enjoy!
--
Greg Legowski gre...@pobox.com http://www.pobox.com/~gregleg/
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