Comments on: outrageous brownies http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/ Fri, 12 Mar 2010 23:45:30 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Rachel http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-346018 Rachel Mon, 01 Feb 2010 04:58:11 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-346018 So, I'm a bit late in responding to this post, but just wanted to mention something that may be helpful to you. In pastry school I learned that you can actually make a paste of butter and flour and brush that in to the mold/pan of whatever you are baking instead of buttering and then flouring. It has saved me from many messes and I hope it will do the same for you (unless of course you've already received this tip). I LOVE your blog and everything about it, thanks for putting so much into this every day! So, I’m a bit late in responding to this post, but just wanted to mention something that may be helpful to you. In pastry school I learned that you can actually make a paste of butter and flour and brush that in to the mold/pan of whatever you are baking instead of buttering and then flouring. It has saved me from many messes and I hope it will do the same for you (unless of course you’ve already received this tip).
I LOVE your blog and everything about it, thanks for putting so much into this every day!

]]> By: Kallie http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-338121 Kallie Sun, 20 Dec 2009 23:27:14 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-338121 I just baked these, full pound of butter and all, and all I can say is WOW. They're delicious! Best brownies ever! The only difference I made which wouldn't change texture like omitting 1/2 the butter...was 1 T of regular coffee instead of 3 T instant coffee as I had seen MANY happy chefs do on other sites for this recipe. I hope people realize this recipe isn't for beginners. And frankly, if you're going to make a change as huge as 1/2 the butter, you no right to review them anyway, since you didn't make these brownies - you made your own version. I just baked these, full pound of butter and all, and all I can say is WOW. They’re delicious! Best brownies ever! The only difference I made which wouldn’t change texture like omitting 1/2 the butter…was 1 T of regular coffee instead of 3 T instant coffee as I had seen MANY happy chefs do on other sites for this recipe. I hope people realize this recipe isn’t for beginners. And frankly, if you’re going to make a change as huge as 1/2 the butter, you no right to review them anyway, since you didn’t make these brownies – you made your own version.

]]> By: Katie http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-335922 Katie Sun, 06 Dec 2009 00:23:59 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-335922 My absolute favourite brownie recipe is the Chatelaine "Best Ever Brownies" (http://food.chatelaine.com/Recipes/View/Best_ever_brownies). I like them for several reasons. They are fudgy and slightly-cakey around the edges, not too dense (they look similar to your pictures here). They also don't get horribly stuck to the pan, just a bit of butter or oil and thats it. I don't know why so many brownies I've tried get too stuck to my pans, even with grease & flour. These also use cocoa and melted chocolate which gives it a very rich chocolate flavour, not disgustingly sweet. I can also play around with the recipe a lot, I can add walnuts, chocolate chips or coffee if I want. They also have a very slight "crackly" top, and are easy to cut. Some brownies I've made have a hard crackly top which leaves a big gap between the top and the actual brownie, and falls apart all over the place, very annoying! Ina's are good, but I always have to cut the recipe in half which is annoying since you don't get even measurements, and I found them to use much more butter and chocolate than is really necessary for a simple pan of brownies. My absolute favourite brownie recipe is the Chatelaine “Best Ever Brownies” (http://food.chatelaine.com/Recipes/View/Best_ever_brownies).
I like them for several reasons. They are fudgy and slightly-cakey around the edges, not too dense (they look similar to your pictures here). They also don’t get horribly stuck to the pan, just a bit of butter or oil and thats it. I don’t know why so many brownies I’ve tried get too stuck to my pans, even with grease & flour. These also use cocoa and melted chocolate which gives it a very rich chocolate flavour, not disgustingly sweet. I can also play around with the recipe a lot, I can add walnuts, chocolate chips or coffee if I want. They also have a very slight “crackly” top, and are easy to cut. Some brownies I’ve made have a hard crackly top which leaves a big gap between the top and the actual brownie, and falls apart all over the place, very annoying!

Ina’s are good, but I always have to cut the recipe in half which is annoying since you don’t get even measurements, and I found them to use much more butter and chocolate than is really necessary for a simple pan of brownies.

]]> By: Patricia http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-329058 Patricia Fri, 30 Oct 2009 04:06:01 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-329058 If you don't like to grease and flour pans, you could always make a mixture of butter and flour and just brush it in the pan. You could make a good amount and keep it for future use of cakes and such. :) How long would it take to bake in standard muffin tins, and how many would it make? I'm reluctant to get the 12x18 pan. Thanks so much! If you don’t like to grease and flour pans, you could always make a mixture of butter and flour and just brush it in the pan. You could make a good amount and keep it for future use of cakes and such. :)

How long would it take to bake in standard muffin tins, and how many would it make? I’m reluctant to get the 12×18 pan.

Thanks so much!

]]> By: Emily K. http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-325626 Emily K. Sat, 17 Oct 2009 18:20:48 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-325626 Deb, how long do you bake them in a regular sized muffin tin? I'm worried that I'll overbake. I made them before in a baking sheet -- so, so yummy. But I'm making these for company and I don't want to screw the timing up! Thanks. Deb, how long do you bake them in a regular sized muffin tin? I’m worried that I’ll overbake. I made them before in a baking sheet — so, so yummy. But I’m making these for company and I don’t want to screw the timing up! Thanks.

]]> By: The Purple Foodie http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-317700 The Purple Foodie Thu, 10 Sep 2009 05:02:35 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-317700 This is a sigh that I should by the barefoot contessa cookbook. I've been long delaying it. The brownies look so delicious. This is a sigh that I should by the barefoot contessa cookbook. I’ve been long delaying it. The brownies look so delicious.

]]> By: Emily http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-292979 Emily Mon, 08 Jun 2009 22:25:28 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-292979 How many mini-muffin brownies did it make? How many mini-muffin brownies did it make?

]]> By: hecowe http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-282176 hecowe Sat, 09 May 2009 21:48:10 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-282176 Try the Baker's One-Bowl recipe, adding two teaspoons of dark cocoa (from King Arthur's catalogue) and leaving out the pecans -- then make a little drizzle to go over the top of the cooled brownies -- 2 c. powdered sugar, a 1/2 tablespoon of butter, a teaspoon of vanilla and a tablespoon or so of milk. Voila! Oreo brownies, anyone? (My husband won't eat nuts with chocolate; I HAVE to play with recipes to keep my life exciting...!) Try the Baker’s One-Bowl recipe, adding two teaspoons of dark cocoa (from King Arthur’s catalogue) and leaving out the pecans — then make a little drizzle to go over the top of the cooled brownies — 2 c. powdered sugar, a 1/2 tablespoon of butter, a teaspoon of vanilla and a tablespoon or so of milk. Voila! Oreo brownies, anyone? (My husband won’t eat nuts with chocolate; I HAVE to play with recipes to keep my life exciting…!)

]]> By: Nadia http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-278310 Nadia Sat, 02 May 2009 05:28:41 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-278310 Sorry I posted this comment with the wrong recipe earlier. I wasn't sure from your wording (above) if you'd halved the entire recipe or just the butter, but even at half the butter, 225g to 1 1/4 cups of flour, strikes me as way too much. I still think your classic brownie recipe is the best. I've made that one several times now with mild variations -- just 1 tsp salt instead of the leavening agents, less sugar and some sweet milky cream chocolate instead of some of the dark stuff -- to serious raves. I love trying out different brownie recipes but it's important to appreciate the honest to goodness standby. This outrageousness ain't for me. Sorry I posted this comment with the wrong recipe earlier. I wasn’t sure from your wording (above) if you’d halved the entire recipe or just the butter, but even at half the butter, 225g to 1 1/4 cups of flour, strikes me as way too much. I still think your classic brownie recipe is the best. I’ve made that one several times now with mild variations — just 1 tsp salt instead of the leavening agents, less sugar and some sweet milky cream chocolate instead of some of the dark stuff — to serious raves. I love trying out different brownie recipes but it’s important to appreciate the honest to goodness standby. This outrageousness ain’t for me.

]]> By: Michelle http://smittenkitchen.com/2006/09/outrageously-good-well-intentions/#comment-246429 Michelle Mon, 23 Feb 2009 23:50:54 +0000 http://smittenkitchen.com/2006/09/outrageously-good-well-intentions#comment-246429 I tried Ina's brownies a year or so ago and didn't like them at all. Then I tried the Baker's One Bowl Brownies & loved them! Most recently though, the newest one I tried was a King Arthur brownies recipe off the back of a package of King Arthur unbleached all-purpose flour. Oh, they were so good. I think I've finally found the one! You might look into it if you are interested in trying another one the next time the urge hits. I don't think I've ever met someone that is like me in having that very specific craving for a brownie during PMS. Nothing else satisfies, does it?! I tried Ina’s brownies a year or so ago and didn’t like them at all. Then I tried the Baker’s One Bowl Brownies & loved them!
Most recently though, the newest one I tried was a King Arthur brownies recipe off the back of a package of King Arthur unbleached all-purpose flour. Oh, they were so good. I think I’ve finally found the one!
You might look into it if you are interested in trying another one the next time the urge hits. I don’t think I’ve ever met someone that is like me in having that very specific craving for a brownie during PMS. Nothing else satisfies, does it?!

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