|09-02-2011, 08:44 PM||#2|
Join Date: Jul 2010
Location: Northern New York
Look on the back of any Hershey's Cocoa Powder container, there is a good recipe to start with and easy to do as well. Or try the website
If all of the world is a stage, I need better lighting.
|09-03-2011, 01:13 AM||#3|
Pudge controls the weather.
Join Date: Jul 2009
Location: Buffalo NY
Not a brownie recipe per se...more of a 'dress the brownie up like a drag queen' recipe.
Bake any brownie (less fudgey works better) and while they're still warm, spread on marshmallow fluff or put on half a bag of mini marshmallows and wait til they're spreadable then spread (so technical right?). Then in a pot, melt together a bag of chocolate chips, a cup of peanut butter and a tablespoon of butter. Once melted, add in 2 cups of rice crispies. Spread over the marshmallow layer then chill.
When life gives you lemons, make lemonade...but without water and sugar your lemonade is gonna suck.Shut up Brain or I'll poke you with a Qtip!Legally, it's questionable. Morally, disgusting. Personally, I like it!The way to a man's heart is through his stomach. Stab in and thrust upward.
Trip Report Jan 2011: Viva Verde! http://http://www.disboards.com/show...0#post39571060
TRIP REPORT SEPT 2012How do I Flush This? Squared!http://disboards.com/showthread.php?t=2993886
Feb 2007 Pop Century, Oct 2008 Pop Century, Jan 2011 Old Key West, Sept 12 Pop Century
|09-03-2011, 11:51 AM||#4|
Join Date: Feb 2008
I've made many types of brownies from scratch, but I have to say the best comes from the Betty Crocker mix with Hershey chunks. As mentioned above, you can dress them up anyway you like; most often we use a bit of chocolate frosting and sprinkles, but they are great on their own. They are my "secret recipe" that so many people enjoy.
|09-03-2011, 03:30 PM||#5|
Join Date: Apr 2006
Location: Northeast Corner of CT
I've tried a few homemade recipes and I've just never liked the taste or consistency of them. Not sure why, but I just don't.
I have actually been dubbed the "queen of the brownies" around here between family and friends.
Seriously, I always use a boxed mix (usually Pillsbury Chocolate Fudge---not milk chocolate, not dark chocolate, not with any added things in it, etc)
I mix up two batches in my Kitchen Aid mixer and add in one bag of chocolate chips or sometimes I use a bag of the mini baking M&M's (half in the brownie mixture and the other have sprinkled on top before baking) then I spread it all in my big Bar Pan from Pampered Chef*** and when I start to smell them, I check on them and take them out when I see that they're done. I never go by how long the box says to bake them for. I think many people over cook their brownies so they come out dry. Mine come out nice and moist and fudgy. I know some people like more of a cake brownie and that's fine, but around these parts.....they like 'em fudgy.
I also tried another variation a few months back. I bake up the brownies, this time without adding in a bag of chocolate chips and I took them out of the oven when they had about 5-10 minutes left. I then sprinkled on the bag of chocolate chips, a bag of mini marshmellows and some crushed up graham crackers. SMORE'S brownies!!!
***I truly think that the secret to these brownies is in the pan that I use. I mean, I've given my "secrets" to making brownies (which I really don't have any) but when other people make them, they never come out the same. Since then, I've had other people who love my brownies so much, that they've gone out and bought one of these pans from Pampered Chef and they say it makes all the difference in the world. Not sure if it's because of the material (stoneware) or not, but I do know that one time I let someone borrow my pan and I decided to make up a batch of brownies in a regular 13x9 metal pan and they didn't come out the same (they were edible, but not like in the stoneware pan) And NO, I am not a Pampered Chef consultant, so I'm not looking to push any sales or anything LOL But I do truly believe in the product.
|09-06-2011, 06:10 AM||#6|
Curse this time difference!
You show me yours I'll show you mine!
Now I just want to go home and spread my bits of paper about
Join Date: Sep 2004
Location: Scrapper's Desert, UK
I've used PC stoneware for years (I used to be a consultant - till I got all the pieces) but I've also used their new very heavy metal pan - and that works great too! The trick is to have the correct size pan and for it to be nice and sturdy - anything which twists and "pings" as it heats/cools is a no no!
I've tried various recipes (including the PC one) and this was recently voted best by DS(11)'s Scout troop (and leaders!)
175g/6oz walnuts or pecans, chopped roughly
115g/4oz plain chocolate (or a mix of plain and milk)
1t vanilla essence (which I left out as I hate it!)
115g/4oz plain (all purpose) flour
1 level t baking powder
1.Grease baking tin and line with parchment. Break chocolate into pieces and melt in a bowl over a pan of simmering water with the butter, stirring gently until they melt together (do not let the water touch the bottom of the bowl).
2. Pour melted butter and chocolate into alarge bowl and stir in sugar and vanilla.
3. Whisk eggs in another bowl and beat into the chocolate mix a little at a time using a wooden spoon.
4. Sift in flour and baking powder and add nuts. Stir together until well mixed.
5. Pour mixture into tin and smooth top, bake for approx 40 mins at 180C/350F/gas 4.
6. Let mixture cool slightly, then cut into squares and transfer to wire rack to cool further (important - sample a few while warm to make sure they are OK)
7. Hide from kids and DH in an airtight tin and they will last a few days.
ETA I made them without nuts for scout camp in case of allergies and they turned out just fine.
|09-25-2012, 06:09 PM||#8|
I'm happy to dance with you
I have 2 opinions
We had tried usual things to keep them away, including something like coyote urine, it is sold in hardware stores by us
Join Date: Aug 2003
Location: Washington Township OH and Cape May NJ
Joy of cooking! Best brownie from scratch!
In a double boiler, melt
4 oz. Unsweetened chocolate
Let this cool.
Beat together until light and foamy
½ tsp. Salt
2 cups sugar
1 tsp. Vanilla
While still beating
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 part manually. Before the mixture becomes uniformly colored, stir in gently,
1 cup sifted all-purpose flower
Nuts are optional, but I feel they get in the way of the sugar fix.
Bake at 350°F, in a 9x13 inch pan for about 25 minutes.*Cut when cool.
(From the 1932 edition of The Joy of Cooking)
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