ma23peas Posted September 4, 2010 Share Posted September 4, 2010 Okay, so I'm PMS'ing...but I'm 42, have made over 20 different recipes for homemade brownies (don't get me started on the chocolate cake recipes!) and found my keeper....I only make them about once a year, so they've got to be good!!! :) They're easy to freeze and dense! :) 2 sticks BUTTER (yes 2 sticks..) 3 cups Sugar (yes 3) 8 1 ounce squares of unsweetened chocolate (yes, 8) 1 teaspon salt 1 tbspoon vanilla 5 eggs 1.5 cups flour 2 cups crushed pecans or walnuts toasted, the toasting at 375 for 5-7 minutes really makes a difference... Preheat oven to 375...grease sides/bottoms (use crisco lard type, not butter, it has less water content) of 9x13 pan.... Melt butter/chocolate on low heat and set aside....here's the trick...with a stand mixer or hand..mix on high the eggs/sugar/vanilla for TEN minutes...yes TEN!! It whips up a luxurious batter!! Then add in the chocolate/butter mixture....using a spatula add in the flour/salt....then the nuts...pour into the pan and cook 35-40 minutes..it's as high as a cake but moist and chewy like a brownie...amazing stuff...it makes so much you could freeze them and just take out for that once a month gotta have me some chocolate fix! :) I personally think the recipe would be interesting if you took 1 cup sugar out and added in 1 cup brown sugar...but I have so many brownies now that I'm not sure I need to make another batch for a year! :) Enjoy!!! Tara Quote Link to comment Share on other sites More sharing options...
Dobela Posted September 4, 2010 Share Posted September 4, 2010 Oooh, I need this today but am out of some ingredients! Quote Link to comment Share on other sites More sharing options...
katilac Posted September 5, 2010 Share Posted September 5, 2010 I'm kind of afraid to try it, lol. I like regular brownies entirely too much as it is! Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted September 5, 2010 Share Posted September 5, 2010 From the King Arthur Flour website...these brownies are so so so so so so so so so good. Very dark and fudgy. Quote Link to comment Share on other sites More sharing options...
ma23peas Posted September 5, 2010 Author Share Posted September 5, 2010 I am usually a boxed brownie nut...but I'm sticking to a budget, and had all the ingredients, it makes about 3x what a box does...hoped to freeze some, but we had friends spend the night and yep, they're all gone :( It's entirely way chocolate and way homemade...no preservatives! :) Well, I guess the Baker's chocolate may have had something in it :) Tara Quote Link to comment Share on other sites More sharing options...
Negin Posted September 5, 2010 Share Posted September 5, 2010 I love these types of threads ... sort of like "the best" of everything. Thank you for posting this and for sharing. Got to try this. :D Quote Link to comment Share on other sites More sharing options...
ladydusk Posted September 18, 2010 Share Posted September 18, 2010 My husband wanted brownies for dessert for his birthday today. I remembered this posted recipe, and they were a hit! Thanks for sharing them, I don't think I'll ever need another brownie recipe again :) Quote Link to comment Share on other sites More sharing options...
Rhea Posted October 8, 2010 Share Posted October 8, 2010 I made these for my son's birthday and they turned out wonderful! Thank you for sharing the recipe. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted October 8, 2010 Share Posted October 8, 2010 That is basically my recipe doubled. Except I use 2 cups of sugar instead of 3. I can't imagine making them sweeter. Maybe I only use 4 ounces of chocolate. I ought to go look. Quote Link to comment Share on other sites More sharing options...
Rhea Posted October 8, 2010 Share Posted October 8, 2010 I only had semi-sweet Baker's chocolate so I used 2.5 cups of sugar. I wondered if they would be too sweet, and almost cut back more (the sugar in the semi-sweet accounted for the 1/2 cup I didn't put it) but they were great. Definitely not to sweet for us, ages 9 to 47. :D Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted October 8, 2010 Share Posted October 8, 2010 OMG! This pregnant lady wants some NOW! Any way to convert from baker's chocolate to cocoa powder? I'm suppose to be going to the grocery store, but Braxton Hicks are killing me today. I wonder if I can find some leftover baker's chocolate in the back of the cabinet... Quote Link to comment Share on other sites More sharing options...
Dayle in Guatemala Posted October 8, 2010 Share Posted October 8, 2010 YUM! Quote Link to comment Share on other sites More sharing options...
nevergiveup Posted October 8, 2010 Share Posted October 8, 2010 My PMS brownie recipe calls for 12 ounces of semisweet chocolate, PLUS 4 ounces of unsweetened chocolate, PLUS 6 tablespoons cocoa..... Quote Link to comment Share on other sites More sharing options...
angela in ohio Posted October 8, 2010 Share Posted October 8, 2010 And you will be posting your favorite chocolate cake recipes, right? (There is that rule about not mentioning food without adding the recipe. :D) Quote Link to comment Share on other sites More sharing options...
KatieJ Posted October 8, 2010 Share Posted October 8, 2010 OMG! This pregnant lady wants some NOW! Any way to convert from baker's chocolate to cocoa powder? I'm suppose to be going to the grocery store, but Braxton Hicks are killing me today. I wonder if I can find some leftover baker's chocolate in the back of the cabinet... One ounce of unsweetened baking chocolate = 3 tablespoons cocoa plus 1 tablespoon butter or oil. So I would work backwards and omit the required amount of oil. Quote Link to comment Share on other sites More sharing options...
LostSurprise Posted October 8, 2010 Share Posted October 8, 2010 Are these crumbly? I'm looking for a go-to recipe and most tend to be cakey or crumbly. The King Arthurs and Rose Levy Beranbaum's recipe are both dense but crumbly. I don't mind dense but I can't even keep them together when I'm eating! And I also want to hear the cake recipe! Quote Link to comment Share on other sites More sharing options...
Oops, duplicate account :/ Posted October 8, 2010 Share Posted October 8, 2010 One ounce of unsweetened baking chocolate = 3 tablespoons cocoa plus 1 tablespoon butter or oil.So I would work backwards and omit the required amount of oil. Yes, we always use this formula to sub cocoa powder with bakers chocolate. So much cheaper! But, we always leave the original amount of butter/oil in it as well. ;) Quote Link to comment Share on other sites More sharing options...
Whereneverever Posted October 8, 2010 Share Posted October 8, 2010 I literally read this and went and whipped it up- it is AWESOME. Try it! Quote Link to comment Share on other sites More sharing options...
Debbie in London Posted October 9, 2010 Share Posted October 9, 2010 These sound wonderful! Thanks for sharing! Debbie Quote Link to comment Share on other sites More sharing options...
Rhea Posted October 9, 2010 Share Posted October 9, 2010 I made the OPs recipe, and they were not crumbly. The only change I made was using semi-sweet Baker's Chocolate and thus reducing the sugar by 1/2 cup. They held together great. Quote Link to comment Share on other sites More sharing options...
NanceXToo Posted October 9, 2010 Share Posted October 9, 2010 They sound delicious (except for the nuts- I can't stand nuts in my brownies!) :) Quote Link to comment Share on other sites More sharing options...
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