- Joined
- Apr 19, 2008
- Messages
- 18,772
- Reaction score
- 6,286
I think the first thing I ever actually baked in an oven entirely by myself was "boxed" or commercial brownie mix.
Back then, when I was 11, it was a Betty Crocker mix. My mother started putting boxes of Ghirardelli Double Chocolate Premium Brownie in care packages when I was studying for my qualifying exams. Now, I try to keep a box on hand, but I still make brownies from scratch.
A friend posted a link to this NYT recipe: Katharine Hepburn’s Brownies.
I think I'll have to try those. The first "scratch" brownies I made were ones I made using the recipes on the backs of Baker's Baking Chocolate, and later, Hershey Cocoa.
I have a great recipe at home that uses cocoa and Crisco.
Then I found the recipe below in Yankee Magazine: Killer Coffee Brownies.
So I'm curious: What's your go-to brownie recipe? Do you use a mix and then dress it up?
Total time: 55 minutes; active time: 20 minutes
Ingredients:
6 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup unsalted butter, plus extra for greasing pan
A scant tablespoon hot water
2 tablespoons instant espresso coffee
1 teaspoon vanilla extract
1-1/4 cups flour, plus extra for dusting pan
4 large eggs, at room temperature
2-1/4 cups sugar
3 tablespoons unsweetened Dutch-processed cocoa powder
1/2 teaspoon salt
1 cup toasted, coarsely chopped hazelnuts (optional)
Procedure
Yield: 18 to 24 medium-size brownies
Yankee Magazine 2005
Back then, when I was 11, it was a Betty Crocker mix. My mother started putting boxes of Ghirardelli Double Chocolate Premium Brownie in care packages when I was studying for my qualifying exams. Now, I try to keep a box on hand, but I still make brownies from scratch.
A friend posted a link to this NYT recipe: Katharine Hepburn’s Brownies.
I think I'll have to try those. The first "scratch" brownies I made were ones I made using the recipes on the backs of Baker's Baking Chocolate, and later, Hershey Cocoa.
I have a great recipe at home that uses cocoa and Crisco.
Then I found the recipe below in Yankee Magazine: Killer Coffee Brownies.
So I'm curious: What's your go-to brownie recipe? Do you use a mix and then dress it up?
Total time: 55 minutes; active time: 20 minutes
Ingredients:
6 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup unsalted butter, plus extra for greasing pan
A scant tablespoon hot water
2 tablespoons instant espresso coffee
1 teaspoon vanilla extract
1-1/4 cups flour, plus extra for dusting pan
4 large eggs, at room temperature
2-1/4 cups sugar
3 tablespoons unsweetened Dutch-processed cocoa powder
1/2 teaspoon salt
1 cup toasted, coarsely chopped hazelnuts (optional)
Procedure
- Preheat oven to 350° F.
- Melt chocolate in a microwave or double boiler. Remove from heat, then add 1 cup butter.
- Add the scant tablespoon of hot water to the espresso, stir, then add to the chocolate mixture. Let cool slightly.
- Add vanilla extract and set aside.
- Grease and flour a 9x13-inch pan.
- In a large bowl, whisk eggs until just blended.
- Add sugar and whisk until mixture is pale yellow.
- Fold in cooled chocolate mixture.
- In a separate bowl, sift together flour, cocoa powder, and salt. Working in stages, gently fold dry ingredients into batter. Add hazelnuts and stir until just mixed.
- Spread the batter into the prepared pan.
- Bake 30 to 35 minutes, or until a knife inserted into the brownies comes out clean.
- Let brownies cool half an hour or so before cutting.
Yield: 18 to 24 medium-size brownies
Yankee Magazine 2005