Do You Sell Brownies?

Business By Jessica1817 Updated 18 Jun 2008 , 10:32pm by toodlesjupiter

Jessica1817 Posted 2 Jun 2008 , 3:06am
post #1 of 54

I have a customer who is ordering 2 graduation cakes, but also would like to order 5 dozen brownies. Does anyone sell brownies? I have no idea how much to charge!

Thanks!

53 replies
melodyscakes Posted 2 Jun 2008 , 3:17am
post #2 of 54

I charge $0.60 each...but need to raise my prices really soon.

indydebi Posted 2 Jun 2008 , 3:24am
post #3 of 54

I call mine "Triple Chocolate Plus Brownies" because they are chocolate brownies with choc chips in them, covered in chocolate ganache then drizzled with white chocolate.

They are $1.50 each, 2x2 square.

I also have a "Brownie Bite" ... it's a mini-cupcake size brownie. YOu can get about 2 bites out of it and I sell it for $0.60 each.

Mac Posted 2 Jun 2008 , 3:25am
post #4 of 54

I make the Barefoot Contessa's Outrageous Brownies--truly decadent.
I cut them in 3 1/4" squares and sell them for $2.25 each.

apetricek Posted 2 Jun 2008 , 3:29am
post #5 of 54

I make brownie bites in a mini cupcake pan. I then put a little dab of icing on them and then decorate them with a theme item....ex. pressed sugar, chocolate piece etc. I sell them by the dozen. Kids love these, and you can pretty much make them to match any party or theme. Hope this helps good luck!

Mac Posted 2 Jun 2008 , 4:38am
post #6 of 54

Oh, I forgot that I also make the mini brownie bites then top them off with a swirl of cream cheese frosting and sprinkle with crushed chocolate cookies. I sell these for .75 cents each.

BrandisBaked Posted 2 Jun 2008 , 5:00am
post #7 of 54

I sell mine for $1.50 each (2x2") or $30 for a 1/4 sheet (I don't cut them).

chutzpah Posted 2 Jun 2008 , 6:31am
post #8 of 54

I sell brownies OTC in my shop.

I make 9x13 pans, cut off all the edges (very thin slice) and the cut it into 16 pcs. No decoration - $3.00.

MichelleM77 Posted 2 Jun 2008 , 12:20pm
post #9 of 54
Quote:
Originally Posted by chutzpah

I sell brownies OTC in my shop.

I make 9x13 pans, cut off all the edges (very thin slice) and the cut it into 16 pcs. No decoration - $3.00.




Just have to say that is a great idea. One of those "duh" moments. Nobody likes the end pieces!

Homemade-Goodies Posted 2 Jun 2008 , 12:39pm
post #10 of 54

Michelle, it's Wentworth's birthday today!!! Congratulations!!! icon_biggrin.gif

ziggytarheel Posted 2 Jun 2008 , 12:43pm
post #11 of 54
Quote:
Originally Posted by MichelleM77

Quote:
Originally Posted by chutzpah

I sell brownies OTC in my shop.

I make 9x13 pans, cut off all the edges (very thin slice) and the cut it into 16 pcs. No decoration - $3.00.



Just have to say that is a great idea. One of those "duh" moments. Nobody likes the end pieces!




I think this is the most shocking thing I've ever read on cakecentral.

icon_biggrin.gif

The end pieces, especially the corners are the most coveted pieces in my experience. They even make pans where you can make individual pieces so EVERYONE can have a corner piece.

Seriously, my jaw dropped when I read that. icon_smile.gif

robinscakes Posted 2 Jun 2008 , 12:52pm
post #12 of 54

I don't cut off my brownie edges, either. We get 50%/50% of people who want edges and people who don't. Personally, I'm and edge person.

We sell 4" x 4" squares of chocolate chip brownies for $1.50 each.

vickymacd Posted 2 Jun 2008 , 12:54pm
post #13 of 54

Ha, ha,....I bake brownies for my family JUST to eat the edges!!!!!!

MichelleM77 Posted 2 Jun 2008 , 1:05pm
post #14 of 54

Wait, his birthday is June 2nd? Ha Ha, we were almost born on the same day!! We were meant for each other......LOL!


Really? People like the ends? Blech. I don't like corner pieces on cake, I don't like corner pieces of brownies. I'm not a big fan of crust on my bread either. LOL!

I watched a "throwdown" with Bobby Flay against two guys that are famous for their blondies. They cut them out of the pan with a round cutter since no one likes the edges. See, I'm not the only weird one! LOL! They are in Ohio too....maybe it's just us Buckeyes that don't like edges. My question is....what in the world do they do with all of those scraps of brownies/blondies? Seems like such a waste...brownie truffles?

vickymacd Posted 2 Jun 2008 , 1:11pm
post #15 of 54

OMG, I made the BEST cake balls out of brownies and cherry chip cupcake leftovers!!! I've got them in my pics as these were sooooo delicious!!!!
LL

ziggytarheel Posted 2 Jun 2008 , 2:02pm
post #16 of 54

I think I would pay extra for the corner pieces. icon_smile.gif

I've been allergic to eggs for the past 15 years and when I ran across a delicious eggless brownie recipe, there was much rejoicing because I could have chewy chocolate again. I've never understood the appeal of a cake like brownie...I'll just have cake then. icon_smile.gif But the chewy goodness of a brownie corner is worth rejoicing about!

And those brownie cake balls look excellent! How fine a crumb do you/can you get the brownies for them?

chutzpah Posted 2 Jun 2008 , 3:46pm
post #17 of 54

I also love the edges, but I learned ten years ago when I had my cafe, that NO ONE here wanted the edges. People would stand there and say... I want that piece third from the left in the center on the right, the one with no edges.. So I just started cutting a thin slice from the edge, so all the pieces look like center ones.

michellenj Posted 3 Jun 2008 , 2:22am
post #18 of 54

I do mine in a sheet pan and cut the edges off, too. That way, they all look just alike. I freeze the scraps, then when I have enough, I'll layer them with choc pudding, whipped cream, and Heath bar pieces.

golfgirl1227 Posted 3 Jun 2008 , 2:29am
post #19 of 54
Quote:
Originally Posted by MichelleM77

My question is....what in the world do they do with all of those scraps of brownies/blondies? Seems like such a waste...brownie truffles?




They sell them, and I'm betting they make a profit on them as well.

http://www.sugardaddys.com/ss-addindulgences-pocketchange.cfm

MichelleM77 Posted 3 Jun 2008 , 3:24am
post #20 of 54

Huh. I don't know why I'm surprised! Pocket Change they call them, two 1-lb bags of their "cut-aways" for $20.

shaloop Posted 4 Jun 2008 , 5:42am
post #21 of 54

I make a 9 x 13 pan and cut away about 1/2" in of edges all the way around. I then cut into 12 pieces and charge $20 for the dozen.

snarkybaker Posted 5 Jun 2008 , 12:01am
post #22 of 54

Our ganache covered or ganache and buttercream covered brownies are cut into 2x2 squares and sell for $1.95.

Lest you think that is too expensive, we have sold over 10,000 of them since we opened four months ago.

chutzpah Posted 5 Jun 2008 , 4:56am
post #23 of 54

If you have sold that many , raise your price to $2.50. You'll sell just as many and your profit will be greater!

edith123 Posted 5 Jun 2008 , 5:14am
post #24 of 54

wow! all the talk about brownies made me hungry. GOT MILK? icon_lol.gif

Children Posted 5 Jun 2008 , 5:44am
post #25 of 54

Okay ladies you are making me hungry for brownies!! icon_biggrin.gif Would anyone like to share these scrumptous sounding recipes......cause I am now in the mood to bake. You could even pm them to me if you want because I would love to have a fabulous brownie recipe....besides that is easy mommy points! icon_wink.gif

snarkybaker Posted 9 Jun 2008 , 2:06am
post #26 of 54
Quote:
Originally Posted by chutzpah

If you have sold that many , raise your price to $2.50. You'll sell just as many and your profit will be greater!




We may raise our prices a little, but I try to watch all of the famous chi-chi bakeries ( flour, rather sweet, tartine, buttercup, magnloia etc) and keep our prices similar to them. Our cupcakes are a good bit more expensive than most of the famous NYC bakeries, but we are the only shop in town for the moment. There is a rumour of another shop opening sometime this year.

southerncake Posted 10 Jun 2008 , 1:34am
post #27 of 54

Does anyone have a tried and true "non-secret" recipe they would like to share??? I have tried the one from Barefoot Contessa and didn't love it. And for those who do sell them, how long do you keep them before throwing out what doesn't sell?

Also, on a similar note, for those who sell big Rice Krispie treats, how much do you charge?

Monkess Posted 10 Jun 2008 , 2:10am
post #28 of 54

[quote]I've been allergic to eggs for the past 15 years and when I ran across a delicious eggless brownie recipe, there was much rejoicing because I could have chewy chocolate again. I've never understood the appeal of a cake like brownie...I'll just have cake then. But the chewy goodness of a brownie corner is worth rejoicing about!

ziggytarheel: Would tou mind sharing your egg free brownie recipie with me? the mixes just dont work, my email is [email protected]
God bless you!!! thumbs_up.gif

abw2005 Posted 11 Jun 2008 , 6:36pm
post #29 of 54
Quote:
Originally Posted by southerncake

Does anyone have a tried and true "non-secret" recipe they would like to share??? I have tried the one from Barefoot Contessa and didn't love it. And for those who do sell them, how long do you keep them before throwing out what doesn't sell?

Also, on a similar note, for those who sell big Rice Krispie treats, how much do you charge?




I agree, would any of you mind sharing your recipes?? They sound delish!

snarkybaker Posted 11 Jun 2008 , 10:23pm
post #30 of 54

The trade secret agreement I have all of my employees sign means I can't give out our recipe,but this is the recipe I started with before I adjusted it for our truffle bars. It is VERY good. The bakery in Boston that I got it from wins awards for best brownies all the time. Don't over mix them and don't over bake them.

Brownies

* 4 ounces unsweetened chocolate
* 12 tablespoons unsalted butter, at room temperature
* 1 1/2 cups sugar
* 3/4 teaspoon vanilla extract
* 3 large egg, at room temperature
* 3/4 cup all-purpose flour, plus
* 2 tablespoons all-purpose flour
* 1/2 cup chopped walnut, plus
* 2 tablespoons chopped walnut

Frosting

* 3 1/2 ounces unsweetened chocolate
* 3/4 cup evaporated milk
* 1cup sugar

Directions

1.
1
Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
2.
2
Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
3.
3
Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
4.
4
Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
5.
5
Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
6.
6
Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
7.
7
Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
8.
8
For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
9.
9
The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
10.
10
Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
11.
11
Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.

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