How About A Thread To Discuss Brownies?
Decorating By cutthecake Updated 21 Jun 2009 , 7:30pm by cutthecake
Cream cheese brownies
Prepare your brownie mix
Topping:
1 8oz pkg of cream cheese
2 eggs
2.5 cups of confectioners sugar
1 Tsp of vanilla
Beat cc in a large bowl at med speed until smooth
Beat in eggs one at a time, add sugar, vanilla and combine well
Spread over the brownie mixture and bake
Cool completey and then put it in the fridge untill well chilled
sooooooooooooooooo very very yummy!
I also luv luv PB brownies, Caramel, Rocky road, Mint and Brookies as I said... I think I'm going to make some right now! 
OOOOOOOOOOOOOO almost forgot RASPBERRIE!!!!!!! 
CookiezNCupcakez,
Can you please post the recipes for your PB brownies, Caramel, Rocky road, Mint and Brookies ? They sound great!
Thanks.
(See what I mean? I posted on the Kerry Cake Challenge that as a kid, I was accused of being a little old lady, and as an old lady, I'm accused of being just a big kid! Here's a good example of why! I dance thru the mall singing Lion King songs! If you're easily embarrassed, stay 10 feet behind me!
)
LMAO! When I was 14 I was at the mall with some friends & we got kicked out for doing that same thing! It was a month after the movie came out, and we were singing outside the disney store, apparently mall security didnt think it was funny!
I have tried a lot of brownie recipes but was never successful until I tried this one. It's simple and has a few ingredients. Whenever I need a chocolate fix, I just make these brownies. They're awesome straight out of the oven and even better (for me) cold from the fridge.
Vegan Brownies
2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
Just mix and bake. 
A brownie thread and no debate on whether the edges or centers are best?
I'm a center girl myself. And I too like mine a little underbaked and gooey. I bake mine from scratch and like Ina's recipe.
[quote="mellee"]The King Arthur "The Best Fudge Brownie Recipe Ever" is awesome! I made it a couple of weeks ago, and we darn near died and went to heaven. Except I didn't use King Arthur flour, LOL! [/quote
I have to second this ^^^^^^^I make them all the time. Unfortunately.
Another thing I do with brownies (courtesy of the Pampered Chef) is to put the batter in lined mini-muffin cups, then squish an UNWRAPPED (some people forget this step) mini Reese Cup into the center of the brownies, then bake until done. To die for. Really.
Wow! What great ideas!
Indydebi, thanks for your explanation of baking brownies in cupcake pans.
Marjsgirl, in my house we have different names for where in the pan the brownies come from. Corner brownies with two pan sides to them are called "chewy." Brownies with one pan side to them are called "ooey." Center brownies are called "ooey gooey." You should hear how ridiculous I sound when I yell out to my family from the kitchen, "Do you want chewy, ooey, or ooey gooey?" And it's equally ridiculous when they respond!
I doctor a mix but wind up with the chewiest fudgiest brownies that kind of finish in your mouth and make you think you had popped in some sugar babies with your last bite. My kids go gaga and all their friends drool after their lunch box brownies. My daughter once told me while being introduced to some new friends one girl blurted out Her mom makes the best brownies on earth. I just giggled when she told me. Then my hubby says he can make great brownies too then proceeds to ask for my instructions. But poor thing he wound up with these cake monster things with a wierd texture and only half of them were eaten...LOL Goes to show you that even with your recipe and instructions it may go horribly wrong.
And we all fight over the edges and corners in my house! I want one of those edge pans but the cupcake idea is nice- a little small but nice to have the most edge ever! I won't use a liner though because I want the crisp and chewy edge like a charlston bar.
I used a brownie for the burger in my burger cake. I see that Bakerella recently used them for her burger mini-cakes.
I'm doing a huge, stacked, brownie cake, for my son's B-day this weekend. He's not a cake person, but will eat brownies until he barfs. I'm going with basic chocolate, chocolate chip blondies, and German's Chocolate brownies. I'll be covering the entire cake in semi-sweet chocolate ganache.
--------------------------------------------------------
Chocolate Chip Blondies with brown sugar
1 1/2 cups packed brown sugar (light or dark, to your taste - I use dark)
1/2 cup butter -- (no substitutes) melted
2 eggs -- beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips -- (6 ounces)
1 cup toasted, chopped pecans or walnuts
In a large bowl, combine brown sugar, butter, eggs and vanilla just
until blended. Combine flour, baking powder and salt; add to brown
sugar mixture. Stir in chocolate chips. Spread into a greased 13x9x2-
in. baking pan. Bake at 350F for 18 to 20 minutes or until a
toothpick inserted near the center comes out clean. Cool on a wire
rack. Cut into bars.
------------------------------------------------------
German's Chocolate Brownies - Simply Daily Recipes
Brownie
8 ounces sweet baking chocolate, chopped
1/2 cup butter
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Heat oven to 350ºF. Grease rectangular pan, 13x9x2 inches. In a medium size, microwave safe bowl, melt chocolate and butter with medium low power in microwave for 1 minute, then 30 second intervels until chocolate is melted. Remove from microwave and stir in remaining ingredients.
Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Coconut-Pecan Frosting. Cut into 8 rows by 4 rows. Yields 32 brownies.
Coconut-Pecan Frosting
1/2 cup sugar
1/4 cup butter
1/3 cup evaporated milk
1/2 teaspoon vanilla
2 egg yolks
1 cup flaked coconut
2/3 cup toasted, chopped pecans
Cook sugar, butter, milk, vanilla and egg yolk in 1 1/2-quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.
Playingwithsugar! Thank you for those recipes! Awesome! Post a pic of the sliced cake, will you please? I'd love to see it!
And for those times when I don't want to bake from scratch (which happens frequently), I would be beholden to you, Sadsmile, if you could give me your doctored mix recipe. I already use the doctored WASC recipe for cake and it is un-be-freaking-lievable! I'm wondering if a doctored brownie mix can be the same. Oh please say it's so!
I'm not sure how I'm going to serve it yet, but either way, I'll post a pic of the finished product.
There are tons of doctored brownie mix recipes out there, with add-ins, cake from brownie mix, cookies or biscotti from brownie mix. We also have a thread I started right before Christmas with cookies from cake mix, that I can send you if you wish. They're soooo easy and soooo good. A great project to do with kids.
Theresa
Bwah-hahaha! You're mine now!
http://CakeCentral.com/modules.php?name=Forums&file=viewtopic&p=6129759#6129759
Theresa
The best brownies, bar none (pun intended), are "Outrageous Brownies" by Ina Garten, the Barefoot Contessa from Food Network. I cut the coffee powder back to one tablespoon. I've used my 12 x 18 cake pan for a thicker brownie or a 13 x 18 x 1 baking sheet for thinner. This makes a huge batch:
Outrageous Brownies
Ingredients
* 1 pound unsalted butter
* 1 pound plus 12 ounces semisweet chocolate chips, divided
* 6 ounces unsweetened chocolate
* 6 extra-large eggs
* 3 tablespoons instant coffee powder
* 2 tablespoons real vanilla extract
* 2 1/4 cups sugar
* 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 cups diced walnut pieces
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
I use an adapted (by me) version of Ina's brownies. I probably make 25 pans a week! When they have cooled slightly I trim the edges with a bench scraper and put them on the counter above my bake table and yell out "warm brownie trim!" and the whole kitchen comes running to eat them!
I can't imagine why you would think that making brownies in cupcake pans would be easier than pouring the batter into a pan, baking them and then cutting with a bench scraper. Takes no time at all. Unless you want the round shape.
I really don't care for boxed brownie mixes. But I haven't tried them all.
I use an adapted (by me) version of Ina's brownies. I probably make 25 pans a week! When they have cooled slightly I trim the edges with a bench scraper and put them on the counter above my bake table and yell out "warm brownie trim!" and the whole kitchen comes running to eat them!
I can't imagine why you would think that making brownies in cupcake pans would be easier than pouring the batter into a pan, baking them and then cutting with a bench scraper. Takes no time at all. Unless you want the round shape.
I really don't care for boxed brownie mixes. But I haven't tried them all.
Yeah I didn't get why cooking in muffin tins were easier either.
I always line my pans with foil and spray whenever I make any kind of bar or brownie. Then when they are cooled you can just pull the whole shebang out of the pan. This makes them so easy to cut.
I will have to get a bench scraper! (I've always used a pizza cutter.)
I use an adapted (by me) version of Ina's brownies. I probably make 25 pans a week! When they have cooled slightly I trim the edges with a bench scraper and put them on the counter above my bake table and yell out "warm brownie trim!" and the whole kitchen comes running to eat them!
I can't imagine why you would think that making brownies in cupcake pans would be easier than pouring the batter into a pan, baking them and then cutting with a bench scraper. Takes no time at all. Unless you want the round shape.
I really don't care for boxed brownie mixes. But I haven't tried them all.
Yeah I didn't get why cooking in muffin tins were easier either.
I always line my pans with foil and spray whenever I make any kind of bar or brownie. Then when they are cooled you can just pull the whole shebang out of the pan. This makes them so easy to cut.
I will have to get a bench scraper! (I've always used a pizza cutter.)
I just like the way the brownies look when baked in a cupcake pan! Who said it was easier?! 
LOL
I will post some recipes when I get some more time tonight, I hope!
I think I was the one who said it was easier, and I still think that. A dense fudgey/cakey thick brownie is not always easy to cut, at least not for me, and have it still look beautiful. I also like the idea of individual nicely-shaped desserts and brownies that may not look like "regular" brownies. To each her own.
It's easier for me too cause for the life of me I cannot cut straight so the brownies are all different sizes LOL
I've come late to this thread, but I just want to say thank you to mariela_ms for that wonderful orange marmalade-cayenne pepper recipe. I can't wait to try it. The brownie recipe I use the most comes from a cookbook my mom got at her wedding shower in 1940. Maybe not the best recipe ever, but definitely an heirloom! I'm ready for a change. I also just bought a box of Ghirardelli brownie mix at Costco, but I think I'll leave it for after I've tried mariela_ms's recipe.
It's easier for me too cause for the life of me I cannot cut straight so the brownies are all different sizes LOL
Look for one of these where you live.
Theresa
The best brownies, bar none (pun intended), are "Outrageous Brownies" by Ina Garten, the Barefoot Contessa from Food Network. I cut the coffee powder back to one tablespoon. I've used my 12 x 18 cake pan for a thicker brownie or a 13 x 18 x 1 baking sheet for thinner. This makes a huge batch:
Outrageous Brownies
Ingredients
* 1 pound unsalted butter
* 1 pound plus 12 ounces semisweet chocolate chips, divided
* 6 ounces unsweetened chocolate
* 6 extra-large eggs
* 3 tablespoons instant coffee powder
* 2 tablespoons real vanilla extract
* 2 1/4 cups sugar
* 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 cups diced walnut pieces
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
I have made this recipe three times already and theyjust dont come out right at all.
Here are some good brownie recipes I would trust.
I found an awesome browned butter recipe that Ill have to share and post. Basically it is a scratch-made batter (a good one) and then a layer of browned butter frosting. THEN... you melt unsweetened chocolate and spread it gently ontop, tilting the pan to cover the buttercream.
When you bite into each brownie, you have this sweet chocolate at the bottom, a browned, nutty buttercream, and then this thick velvety unsweetened chocolate ontop.
Not to sweet, very complex. Not a lot of crazy flavors. Made them 4 times so far and they come out perfect each time.. Ill find the recipe for you guys.
In the meantime:
http://www.saveur.com/search_results_listing.jsp?q=brownies&site+searchSEARCH=SEARCH
also
http://www.foodandwine.com/search/recipe.cfm?title=brownies&chef=&ingredient=&type=&recipe_ethnic=&pub_month=&pub_year=&fast=&healthy=&ahead=&veg=&stafffav=&webex=&season=&page=2&per=10
PS-You can never go wrong with Cook's Illustrated recipes. They test them a million times Try searching brownies on their website too:
http://www.cooksillustrated.com
Cook's Illustrated is also part of America's Test Kitchen and Cook's Country.
Here's my "adaptation" of Ina's recipe. I think it's better and it's certainly easier!
Melt 1 lb of butter with 3 heaping cups of semisweet choc chips.
Large bowl: whisk 6 eggs
Add: 2 1/4 c sugar and a splash of vanilla and melted choc/butter
In another small bowl:
1 1/4 c APF
1 T baking powder
2 t salt
handful of chocolate chips
mix all til blended. bake 325 15 min. rap pan. bake another 15 min. and no longer. Best brownies I've ever made. I don't like the coffee-I think it ruins the recipe.
Does anyone have the recipe that used to be on the Duncan Hines brownie box for cream cheese marble brownies--with great chocolate frosting? I have it somewhere, but can't find it. The brownie recipe is fairly common, but I really liked that frosting!
Thanks!
Quote by @%username% on %date%
%body%