very moist choc. brownies
Sarah Fidelibus
I would like a recipe for very moist/chewy chocolate brownies. Very
often, brownies tend to taste dry to me. I suppose I'm looking for a
fudgy brownie in texture and taste. Anyone got a good one they'd like to
share?
-sarah
Paul and Heather Bruhn
One thing you can do is to simply add to the recipe you have. If you put lots
of chocolate chips or chunks in it and then glaze it with chocolate and
amaretto, like I did once to plain old brownies, they can be transformed!!!
Enjoy.
Heather.
Ken Gregg
Sarah Fidelibus wrote:
>
> I would like a recipe for very moist/chewy chocolate brownies. Very
> often, brownies tend to taste dry to me. I suppose I'm looking for a
> fudgy brownie in texture and taste. Anyone got a good one they'd like to
> share?
>
If you have web access, go to our homepage: http://www.cookbooks.com and take
the 'Recipe Postings' link. There is a recipe there for 'Caramel Brownies
(Choco Bars)' which is very good. My wife makes this recipe often and she
always gets asked for the recipe! If you don't have web access, let me
know and I will either post it here or email it to you.
--
Browse our 1,000,000+ Recipe Database at http://www.cookbooks.com - It's free!
Peter C Deluca
Or, you can just try baking them a few minutes less.
Whenever I don't feel like making a batch from scratch and use a
pre-packaged dry mix, the back of the box says to bake for 33+ minutes,
and I always bake for a few less minutes and they are very moist.
May & Val
These are very moist and keep well, if they last that long.
May
* Exported from MasterCook *
Fudgy Bittersweet Brownie
Recipe By : Helen Rubino
Categories : Brownie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup flour
1/4 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Cup butter
3 Squares HERSHEY'S unsweetened baking chocolate
1 C Sugar
1 Tsp Vanilla
2 Egg
3/4 C Nut Meat -- Optional
Bake 350 deg. for 20-25 min. Mix flour, baking powder and salt set
aside. Melt butter in saucepan remove from heat. Add chocolate till
melted. Stir in sugar, vanilla and eggs then flour mixture and nuts
until blended. Put in 8" square pan.
- - - - - - - - - - - - - - - - - -
D & S VanBoxmeer
In article <plb123.22...@psu.edu>,
plb...@psu.edu (Paul and Heather Bruhn) wrote:
>>I would like a recipe for very moist/chewy chocolate brownies. Very
>>often, brownies tend to taste dry to me. I suppose I'm looking for a
>>fudgy brownie in texture and taste. Anyone got a good one they'd like to
>>share?
>
lots
>of chocolate chips or chunks in it and then glaze it with chocolate and
>amaretto, like I did once to plain old brownies, they can be transformed!!!
>
>Enjoy.
>
Here's one that looks great but I haven't tried yet. It's from Homemaker
Magazine.
The Ultimate Chocolate Brownie
3/4 cup butter
4 oz. unsweetened chocolate
1-1/2 cups granulated sugar
3 eggs
2 tsp. vanilla
3/4 cup all-purpose flour
1/2 tsp. salt
3/4 cup toasted chopped pecans or walnuts
1/2 cup chopped bittersweet chocolate (3 oz.)
Preheat oven to 350F. Grease and flour 8-inch square baking pan; set aside.
In stainless steel bowl set over a saucepan of hot (not boiling) water,
combine butter and chocolate; stir until melted and smooth. Remove from heat;
let cool to room temperature. In large bowl, whisk together sugar and eggs
for 1 minute, until pale yellow; stir in vanilla. Stir in melted chocolate
until well combined. In samll bowl, stir together flour and salt. Gently
fold flour mixture into chocolate mixture until well combined; fold in nuts
and chocolate. Spoon batter into pan; bake for 40 to 45 minutes, until
mixture pulls away from sides of pan but is still soft to the touch in the
centre (do not overcook). Let cool completely in pan on wire rack. Cut into
squares; frost, if desired, andtop each brownie with a pecan half.
Per brownie (without frosting): 293 calories, 20g fat
Good luck, let me know how they turn out.
Suzanne
>Heather.
>
Johnson
Sarah Fidelibus wrote:
>
> I would like a recipe for very moist/chewy chocolate brownies. Very
> often, brownies tend to taste dry to me. I suppose I'm looking for a
> fudgy brownie in texture and taste. Anyone got a good one they'd like to
> share?
>
Here is the recipe I use the most (if I have chocolate in the house I
eat it before I can make brownies with it :D). The secret in looking for
other recipes is the more eggs the better & DON'T OVER BAKE them!
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.
--
Come visit the Johnson Page!
(updated frequently so please visit often!)
http://home.rica.net/johnson
Religion, travel, recipes, books, NASA and lots more!
dasiy the gardener
fide...@mail.sdsu.edu (Sarah Fidelibus) wrote:
>I would like a recipe for very moist/chewy chocolate brownies. Very
>often, brownies tend to taste dry to me. I suppose I'm looking for a
>fudgy brownie in texture and taste. Anyone got a good one they'd like to
>share?
>-sarah
Here's a brownie recipe that has celebrity approval ------
Have you ever watched the old T.V. series Happy Days? Well there was
a character in Happy Days called "The Fonz" who was super cool (at
least in the 50's he was!) The Fonz was played by Henry Winkler who
now produces a lot of good movies. This story is from Diane Clement
a well known cook, cookbook author and owner of a neat little cafe
called The Tomato which does delicious catering , oh I'll let her tell
the story:
Diane Clement:
"Henry Winkler, the Fonz on Happy Days to millions, was in Vancouver
(British Columbia, Canada), in the spring of 1993 to direct a film and
tasted our brownies at his wrap party. The next day I received a
phone call from his wife in Taluka Lake, California, requesting we
Fedex 3 dozen brownies that day to his home to surprise him when he
arrived the following day. At first I thought someone was teasing me.
But when the woman gave me her Visa number and told that Henry had
phoned her that morning to tell her he had tasted the best brownies he
had ever eaten. I yelled to my staff "It's for real!" Then the fun
began. In a mad rush we whipped them up, packaged them while warm for
couriering and then Jamie (one of the co-owners) and I dashed off to
the Federal Express office at the airport. They were delivered as
promised on time and since then they're known as Fonzies Brownies.
But the story doesn't end there. In February 1995 Henry returned to
Vancouver to do a new movie, and we got a phone call from California
asking us to deliver 12 brownies to Henry Winkler's hotel with the
following note attached: "Dearest Henry, have a wonderful shoot, We
love you, Stacey (his wife), Jed, Zoe, and Max. Well, Henry, your
Tomato pals love you too." From At The Tomato - Recipes and Tales
from the TOMATO Fresh Food Cafe by Diane Clement
So Here's The Fonz's Favorite Brownies Folks
The secret to these brownies is not to overbeat the batter, treat it
gently and it will produce the ultimate brownies! The Fonz would I'm
sure enjoy our brownie sundae experience, featuring the utimate
brownie, ice cream, and our own chocolate sauce, and topped with
whipped cream. Wild!
FONZIES BROWNIES
Makes 9 good-size brownies.
8 ounces semi-sweet chocolate
1/4 cup butter
Melt together and set aside to cool. In a medium size bowl, whisk
together the following (just until blended), don't overbeat:
2 large eggs
1/2 cup brown sugar
1/4 cup white sugar
2 teaspoons vanilla
Add the melted butter and chocolate mixture. Blend slightly. Add a
1/3 cup sour cream and blend slightly again. In a small bowl, blend:
3/4 cup Flour
1 teaspoon baking powder
Add to the chocolate batter and blend slightly. Fold in another 1/2
cup of semisweet chocolate chips. Pour into a 8x8-inch greased pan.
Bake at 350 degrees oven for about 25 to 30 minutes. Don't overbake;
they should be slightly soft in the centre. They will firm up on
cooling.
Bear Field
Paul and Heather Bruhn wrote:
>
> >I would like a recipe for very moist/chewy chocolate brownies. Very
> >often, brownies tend to taste dry to me. I suppose I'm looking for a
> >fudgy brownie in texture and taste. Anyone got a good one they'd like to
> >share?
>
> of chocolate chips or chunks in it and then glaze it with chocolate and
> amaretto, like I did once to plain old brownies, they can be transformed!!!
>
> Enjoy.
>
Here are my two favorites:
* Exported from MasterCook *
Bear's Bibulous Brownies
Recipe By : Bear & Misha
Serving Size : 28 Preparation Time :1:10
Categories : Brownies Chocolate
Desserts Fruit
Liquor/Liqueur Pastry
Easy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick margarine
1 cup granulated sugar
2 eggs
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup semisweet chocolate chips
1/2 teaspoon baking powder
1/2 cup dried apricot halves -- chopped
1/4 cup dark rum
1/4 teaspoon green food coloring
1. Put the chopped apricots into a bowl and cover with rum. Allow to
soak for about 20 minutes while making the rest of the preparations.
2. Melt butter in a bowl large enough to mix the batter in. Add the
sugar, eggs, cocoa, and vanilla.
3. Combine the flour and baking powder, then stir them into the
chocolate.
4. Drain the apricots and stir them and the chocolate chips into the
batter.
5. Spread the batter in a lightly greased 8x8-inch baking pan.
6. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick
comes out barely moist.
7. Cool in pan, cut into squares and serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chambord Brownies
Recipe By : Baltimore Sun, 1986
Serving Size : 60 Preparation Time :2:00
Categories : Baked Brownies
Chocolate Desserts
Liquor/Liqueur Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 sticks butter
16 ounces chocolate syrup
4 eggs
1 cup flour
1/2 teaspoon salt
1 cup granulated sugar
2 cups powdered sugar
4 drops red food coloring
3 tablespoons raspberry liqueur
2 cups chocolate chips
1. a. Beat eggs.
b. Mix in 1 stick butter, chocolate syrup, flour, salt, and
granulated
sugar.
c. Place batter into greased 9"x13" pan and bake at 350 degrees for
about 30 minutes.
2. a. Mix together liqueur, powdered sugar, 1 stick butter, and food
coloring. Use just enough liqueur to flavor this layer to taste;
and just enough food coloring to obtain the desired tone of pink.
Too much liquid will make this layer runny; add more powdered
sugar if necessary.
b. Spread over cooled brownie cake.
3. a. Melt chips and remaining 1 1/2 sticks butter together over low
heat
or in double boiler.
b. Let cool slightly, and spread over the brownies.
4. Refrigerate completed brownies until the chocolate layer sets, cut
into squares.
- - - - - - - - - - - - - - - - - -
NOTES : This is the recipe that won the Temple Emanuel
Brotherhood-Sisterhood Dessert Contest in 1986. Cleanup can be
concurrent with later steps, so that there isn't too bad of an aftermath
in the kitchen, but these do take a lot of work.
--
==> "The Earth is the cradle of mankind, but
Bear one cannot remain in the cradle forever."
ur...@ziplink.net -- Konstantin Tsiolkovskiy
http://www.ziplink.net/~ursus/
M. Meister
Bear Field <bsf...@access.digex.net> wrote:
> * Exported from MasterCook *
> Bear's Bibulous Brownies
>Recipe By : Bear & Misha
<snip>
> 1/4 teaspoon green food coloring
^^^^^^^^^^^^^^^^^
So, what do you do with the green food coloring and why???? Otherwise
this sounds fabulous...
Regards,
Maggie