Do You Sell Brownies?

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

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southerncake Posted 11 Jun 2008 , 10:35pm
post #31 of 54

Thank you so much TXKat!! I'm going to try it after dinner! How long do you keep brownies on the shelf?

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snarkybaker Posted 11 Jun 2008 , 11:49pm
post #32 of 54

we keep our bars in a cool case ( 45 ish degrees) and sell them in 72 hours.

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southerncake Posted 12 Jun 2008 , 12:20am
post #33 of 54
Quote:
Originally Posted by txkat

we keep our bars in a cool case ( 45 ish degrees) and sell them in 72 hours.




Thanks!!!!!

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ziggytarheel Posted 12 Jun 2008 , 12:27am
post #34 of 54

[quote="Monkess"]

Quote:
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




I'm so sorry. I didn't see this until now!

Here's the recipe. I made them again this weekend and added caramel frosting. WOW. I've sometimes added chocolate chips. When I use Hershey's dark cocoa, they are practically "blackies":

2 cups flour
1 cup water
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla
3/4 cup cocoa powder
1/2 cup vegetable oil
1/2 teaspoon baking powder
1/2 cup nuts (optional)
1/2 cup chocolate chips (optional)


1. Cook water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistancy of a gluey paste (yum).
2. Remove from heat and let cool completely.
3. Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
4. Mix well.
5. Add the remaining 1 1/2 cups of flour, plus the baking powder and nuts/chocolate chips.
6. Spread mixture into a greased 11x7" pan.
7. Bake at 350º for 25 minutes, or until knife inserted into center of pan comes out clean.

20 minutes to prepare, 25-30 to cook (actually this really depends on the oven).

If you aren't accustomed to eggless desserts, you may want to add the chocolate chips or some icing.

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toodlesjupiter Posted 12 Jun 2008 , 12:43am
post #35 of 54
Quote:
Originally Posted by Mac

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.




MMMMMmmmmm!!! I have these brownies in my kitchen right now and they are so yummy. They're the only ones I make lately. They're more fudgey than chewy or cakey though, so it depends on what you like. Really chocolatey!

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southerncake Posted 12 Jun 2008 , 11:16am
post #36 of 54

So, I tried TXKat's recipe last night...OMG -- it is awesome!!!! They are delicious. I haven't made the icing yet, but without it they are great! Thank you so much for this great recipe.

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snarkybaker Posted 13 Jun 2008 , 12:26am
post #37 of 54
Quote:
Originally Posted by southerncake

So, I tried TXKat's recipe last night...OMG -- it is awesome!!!! They are delicious. I haven't made the icing yet, but without it they are great! Thank you so much for this great recipe.




Gosh! Thanks.

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beachcakes Posted 13 Jun 2008 , 1:42am
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Can anyone tell me where I can find the Barefoot Contessa's recipe? She made the BEST brownies! I haven't thought about them since she closed her shop a few years ago.

I saw that Foodnetwork show on sugardaddy's and thought it was a terrific idea - i don't like the crust either LOL!

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toodlesjupiter Posted 13 Jun 2008 , 1:54am
post #39 of 54
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kelleym Posted 13 Jun 2008 , 1:55am
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Barefoot Contessa Outrageous Brownies

Beware! The full recipe for these is scaled for a full half sheet!! icon_eek.gif I tried them once and found them a little too much on the "cakey" side for my taste - I like a fudgy chewy brownie. icon_smile.gif S@r@h Phillips' recipe from B@king 911 (the book) is really good.

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Jessica1817 Posted 13 Jun 2008 , 2:11am
post #41 of 54

Thanks for sharing all the great info! I have a rookie brownie question--my brownies are baked and cooling in their pans. Do you ice, cut, then remove from the pan, or can you flip them out like a cake, ice, then cut? It seems like a silly question, but I really don't want to have to rebake 3 batches icon_wink.gif

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Mac Posted 13 Jun 2008 , 2:14am
post #42 of 54

I find them more fudgey than cakey if they are made in a half sheet cookie sheet with 1" sides. These are my absolute favorite.

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beachcakes Posted 13 Jun 2008 , 2:35am
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Excellent!!! Thank you all so much!! icon_smile.gif

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toodlesjupiter Posted 13 Jun 2008 , 3:33pm
post #44 of 54
Quote:
Originally Posted by Mac

I find them more fudgey than cakey if they are made in a half sheet cookie sheet with 1" sides. These are my absolute favorite.




Me too! Very fudgey... very chocolatey. My fav!

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beachcakes Posted 13 Jun 2008 , 3:40pm
post #45 of 54

Sorry to be stupid - but what size is a 1/2 sheet cookie sheet?

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wgoat5 Posted 13 Jun 2008 , 7:35pm
post #46 of 54

I LOVE brownies but I love them with LOTS of nuts... how can I adjust the recipe to add as many nuts as I like? Like a full cup!!! I want a nut on each taste bud LMAO


Debi... you could always bring your brownies to Ky. in Sept !! icon_wink.gificon_biggrin.gif <----pearlies icon_smile.gif

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Mac Posted 13 Jun 2008 , 10:04pm
post #47 of 54

I think it's 12X18. I will have to measure it when I get to the kitchen tonite.

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Monkess Posted 14 Jun 2008 , 4:12pm
post #48 of 54

ziggytarheel
Thank you for the recipe, cant wait to try it! I make egg free cakes ONLY! So if I can get the brownies sorted out that will be a lovely addition to my menu. When you say"arent used to egg free cakes" do you mean this comes out too fudgy and nopt cakey? I like my brownies a good inbetween, not too heavy on the fudgey side as most of my customers love their sponge cakes. Thank you very much, cheers thumbs_up.gif

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toodlesjupiter Posted 14 Jun 2008 , 4:34pm
post #49 of 54

wgoat5- I'm not sure which recipe you are referring to, but the Barefoot Contessa recipe calls for 3 cups of nuts (it makes a half-sheet). I think you could probably add more if you like, just coat them with flour so they don't all sink to the bottom. Very yummy. I like a lot of nuts too. HTH!

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ziggytarheel Posted 14 Jun 2008 , 8:39pm
post #50 of 54
Quote:
Originally Posted by Monkess

ziggytarheel
Thank you for the recipe, cant wait to try it! I make egg free cakes ONLY! So if I can get the brownies sorted out that will be a lovely addition to my menu. When you say"arent used to egg free cakes" do you mean this comes out too fudgy and nopt cakey? I like my brownies a good inbetween, not too heavy on the fudgey side as most of my customers love their sponge cakes. Thank you very much, cheers thumbs_up.gif




I'm not sure I can exactly explain what I mean. icon_smile.gif The texture, to me, is just like a brownie. When I use Hershey's Dark cocoa, it is very dark...but if I add chocolate chips, it just seems...more like the type of chocolate I like in a brownie. However, it is VERY chocolatey when I do that.

Just give it a try and see what you think! And add some frosting, if you like it extra rich.

I will say that after I made these, our AC broke. With temperatures over 100 degrees and high humidity (yuck!), the brownies lost some of their chewy texture. But those are extreme conditions. My husband still said that with the caramel icing, they were the best thing he'd ever had. I'm sure he'll say that again someday soon, but still!

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wgoat5 Posted 17 Jun 2008 , 4:08am
post #51 of 54

Okay guys... I know I might get stoned to death for this but...

I tried the Barefoot Contessas Outragious Brownie recipe..... and.... my family will NOT eat them... they had one... and they said they tasted chalky icon_rolleyes.gificon_sad.gif .... I have sugar problems.. BUT.. I decided to take a bite (I mean come on these things were expensive to make.. AND there are a ton of them!!!). They WERE chalky.. when I picked them up they were fine.. but as soon as I put it in my mouth to bite they literally fell apart like ... AND had a chalky feel to them LOL...I double checked the recipe and did everything right.. even as far as to pull them out earlier then 30 minutes so as not to overbake. Let them cool.. threw them in the fridge (and to get a 12 x 18 pan in a fridge that feeds 5 people is hard enough LOL).

What could I have done wrong? What can I do with these brownies... I mean literally I have dozens of brownies laying around!!!

icon_cry.gif

N E one for brownie balls? LOOL

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southerncake Posted 18 Jun 2008 , 12:04pm
post #52 of 54
Quote:
Originally Posted by wgoat5

Okay guys... I know I might get stoned to death for this but...

I tried the Barefoot Contessas Outragious Brownie recipe..... and.... my family will NOT eat them... they had one... and they said they tasted chalky icon_rolleyes.gificon_sad.gif .... I have sugar problems.. BUT.. I decided to take a bite (I mean come on these things were expensive to make.. AND there are a ton of them!!!). They WERE chalky.. when I picked them up they were fine.. but as soon as I put it in my mouth to bite they literally fell apart like ... AND had a chalky feel to them LOL...I double checked the recipe and did everything right.. even as far as to pull them out earlier then 30 minutes so as not to overbake. Let them cool.. threw them in the fridge (and to get a 12 x 18 pan in a fridge that feeds 5 people is hard enough LOL).

What could I have done wrong? What can I do with these brownies... I mean literally I have dozens of brownies laying around!!!

icon_cry.gif

N E one for brownie balls? LOOL




You're not going to get stoned icon_biggrin.gif !!

The first time I made this recipe several years ago, we threw the entire pan out. I hated them. They were dry and yes, chalky like you mentioned.

I decided to give them one more try yesterday and they were really good. I did add an extra egg since I didn't have any extra-large eggs like it calls for. The only problem was the coffee flavor is a little too strong for my liking. So, I'm trying it again today and leaving the coffee out!

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wgoat5 Posted 18 Jun 2008 , 1:16pm
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LOL shewwww I thought I was going crazy!!!!

The only thing I can say I did different was using cappacino (sp) powder instead of coffee powder... I couldn't find it? Then I thought I could maybe grind up the instant coffee granuals (sp AGAIN) more but.... I was scared.. so I used a mocha capaccino powder.. which tasted good icon_smile.gif ...

I just couldn't get past the chalky feel of these brownies....

But it's hard when your family LOVES the off brand packaged mix brownies A LOT!!!!

Not even the duncan hines brownies.. but the off brand is what they love

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toodlesjupiter Posted 18 Jun 2008 , 10:32pm
post #54 of 54
Quote:
Originally Posted by southerncake

You're not going to get stoned icon_biggrin.gif !!





That is unless you're adding something extra to these brownies. icon_wink.gif

I've never had them come out chalky. If I only have large eggs instead of extra-large I also add an extra one, and I just use instant coffee granules(I think I have Yuban Instant Coffee). I believe that is what she used on her show. Maybe try with that and see if it affects the texture. With baking any little substitution can make a difference. HTH!

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