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#1
09-24-2007, 10:09 PM
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Brownie FAQS and Recipes
Quote:
Brownie FAQS Traditional brownies are made from butter, eggs, sugar, flour and chocolate. To get that fudgy texture, go easy on the flour and use no baking powder. If you melt the butter, the brownies will be fudgier. Unsweetened chocolate is standard. Use at least 1 cup of sugar. Chewy brownies are made by adding one or two extra eggs and a variety of chocolate - mix unsweetened and semisweet together, plus a few tablespoons of cocoa powder. Cake Brownies use more flour and less butter. A little baking soda makes them lighter and softer. Cream your butter with the sugar. A touch of milk may also be used. Blondies (blonde brownie) don't contain any chocolate and are made with brown sugar, butter, eggs and sometimes nuts. They taste like butterscotch. Recipes: homemade Brownies 2 1/2 sticks butter or margarine (10 oz) 2 1/2 cups packed brown sugar 1 1/2 cups granulated sugar 1/2 tsp salt 7 medium eggs (1.4 cups, or 5-1/2 large eggs) 1 tsp vanilla extract 4 cups all-purpose flour 1 level Tbsp double-acting baking powder 1 1/2 cups chopped walnuts Cream together butter, sugars and salt. Add eggs and vanilla extract, and mix until creamy. Add flour and baking powder. Use a countertop electric mixer to mix on low for 30 seconds or use a wooden spoon to incorporate. (A hand-held mixer may not be powerful enough for this heavy batter, but try if you like.) Scrape down sides of bowl and add walnuts. Mix on medium speed for 2 minutes or by spoon for 4 minutes. Spray two 13x9x2-inch pans with 2 seconds each of nonstick cooking spray. Divide mixture evenly into pans. Place pans on the bottom oven rack, and bake 35 minutes at 400°. Brownies will rise gradually for about 25 minutes and then flatten. Continue baking for 10 minutes after they have flattened completely. Remove from oven and place on a rack to cool. When warm to the touch, cut to desired size. Makes 30 bars. or Caramel fudge Brownies(homemade) 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus additional for the pan 4 oz. unsweetened chocolate, chopped 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1 1/4 cup granulated sugar 1 teaspoon vanilla extract 16 small chocolate covered caramels or 16 pieces of Rolo candy, halved Directions Preheat oven to 325 degrees. Line an 8x8x2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan. Lightly butter the paper or foil. In a heatproof container set over, but not touching, a saucepan of barely simmering water, heat the butter and unsweetened chocolate, stirring constantly, until the mixture is melted and smooth. Remove from heat; set aside to cool slightly. In a small bowl, combine the flour, baking powder and salt; set aside. In a large bowl with an electric mixer on medium speed, beat the eggs and sugar until fluffy and lightened in color, about 1 minute. Add the vanilla and mix until combined. Reduce the speed to low, add the chocolate mixture and mix just until blended. Add the flour mixture and mix just until blended. The batter should be smooth. Using a spoon, stir in the chocolate covered caramel pieces. Spread the batter evenly in the prepared pan. Bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Transfer the pan to a wire rack to cool completely. Using a small knife, loosen the sides of the brownies from the pan. Carefully lift the paper and the whole uncut brownie in 1 piece from the pan. Remove and discard the paper.
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