Comments on: SERIOUS brownie points. http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/ Hot Stuff from King Arthur's Hearth Thu, 18 Mar 2010 08:52:28 +0000 http://wordpress.org/?v=2.3.1 By: Hope http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-34408 Hope Wed, 03 Mar 2010 17:22:07 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-34408 hi there the brownies look so delicious but I can seem 2 find the measurments for the powder coco, nor for espresso powder, salt, or vanilla!! <strong>At the end of the blog is the link for this recipe, <a href="http://www.kingarthurflour.com/recipes/fudge-brownies-recipe" rel="nofollow">Guaranteed Fudge Brownies</a>. You'll find the amounts you need there. Irene @ KAf</strong> hi there
the brownies look so delicious
but I can seem 2 find the measurments for the powder coco, nor for espresso powder, salt, or vanilla!!

At the end of the blog is the link for this recipe, Guaranteed Fudge Brownies. You’ll find the amounts you need there. Irene @ KAf

]]> By: Andrea http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-33418 Andrea Mon, 15 Feb 2010 01:53:23 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-33418 These brownies are just what I've been searching for! They are exactly as you claim--perfectly fudgy, but not too gooey. I've made them twice now, and there was complete silence with an occasional 'mmmmm' in the kitchen. This is a rare occasion in a house full of little ones. Thanks a million for sharing! I now have a 'go-to' brownie recipe! <strong>That's our goal, Andrea - to supply you with "go-to" favorites, so you never have to wonder which version of brownies, or chocolate chip cookies, or sandwich bread to make (unless you're looking for variety). Glad you like these - I sure do! They're my go-to, also... :) PJH</strong> These brownies are just what I’ve been searching for! They are exactly as you claim–perfectly fudgy, but not too gooey. I’ve made them twice now, and there was complete silence with an occasional ‘mmmmm’ in the kitchen. This is a rare occasion in a house full of little ones. Thanks a million for sharing! I now have a ‘go-to’ brownie recipe!

That’s our goal, Andrea - to supply you with “go-to” favorites, so you never have to wonder which version of brownies, or chocolate chip cookies, or sandwich bread to make (unless you’re looking for variety). Glad you like these - I sure do! They’re my go-to, also… :) PJH

]]> By: alpenrose http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-33118 alpenrose Tue, 09 Feb 2010 21:31:19 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-33118 1/2 sheet pan? My sheet pans have a very short side. How high do these brownies rise up, won't a regular sheet pan be too short in the sides? <strong>Sorry, I'm not finding a reference to a half-sheet pan in this blog. These brownies should bake in a 9" x 13" pan with 2" sides, OK? PJH</strong> 1/2 sheet pan? My sheet pans have a very short side. How high do these brownies rise up, won’t a regular sheet pan be too short in the sides?

Sorry, I’m not finding a reference to a half-sheet pan in this blog. These brownies should bake in a 9″ x 13″ pan with 2″ sides, OK? PJH

]]> By: Ange http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-32800 Ange Wed, 03 Feb 2010 06:41:20 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-32800 My oven has the convection function and I find baking in convection results in much more even and consistent finish. When I used the convection setting, I usually decrease the temp by 25 degree and bake the same amount of time. Would you recommend baking the brownies in the convection or convention setting? I also don't have metal baking pans, only Pyrex. Do I need to adjust baking time as well? Thanks in advance! <strong>Ange, I've never used a convection oven - but since you seem used to it, go for it. And if you adjust for your Pyrex pan with other recipes, adjust with this one, too. Usually they tell you to bake at a 25° lower temperature, I think...? PJH</strong> My oven has the convection function and I find baking in convection results in much more even and consistent finish. When I used the convection setting, I usually decrease the temp by 25 degree and bake the same amount of time. Would you recommend baking the brownies in the convection or convention setting?

I also don’t have metal baking pans, only Pyrex. Do I need to adjust baking time as well?

Thanks in advance!

Ange, I’ve never used a convection oven - but since you seem used to it, go for it. And if you adjust for your Pyrex pan with other recipes, adjust with this one, too. Usually they tell you to bake at a 25° lower temperature, I think…? PJH

]]> By: Buddy Zeagler http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-32776 Buddy Zeagler Tue, 02 Feb 2010 21:05:51 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-32776 I look forward to ordering the ingredients from KAF, and trying this recipe with a related mission in mind: the perfect chocolate, chewy, shiny-top, brownie-style cookie. Situated about 60 miles south of Houston, TX along US Hwy 59 is a smokehouse that offers among other food items, a chocolate cookie, that the owner has named "The Chocolate Chewy." It is without a doubt the finest cookie, of any variety, you will ever eat in your lifetime. They sell them by the "bazillions." It is like a chewy, glossy skinned brownie in cookie form, whose glaze is not brittle, and does not crack into pieces when you bite into it. My mission is to try to develope a recipe that matches "The Chocolate Chewy." I have tried so many recipes, I have lost count, and resigned myself to defeat until I received my March/April issue of Cook's Illustrated which has an article on craking the code for making chewy brownies. With that "scientific" article, together with KAF's top rated recipe, I have resumed my quest to the end that I may mark it off my Bucket List. Any advice is much welcomed. And many thanks to KAF....I fell in love with baking when I stepped into your shop in Norwich almost 30 years ago. <strong>Buddy, try our <a href="http://www.kingarthurflour.com/blog/2008/05/18/a-brownie-by-any-other-name/" rel="nofollow">Fudge Drops</a> recipe - I think it's just what you're looking for. <a href="http://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe" rel="nofollow">Flourless Fudge Cookies</a> might be a possibility, too - they're chewier than the Fudge Drops. I would SO like to help you knock this off your bucket list - esp. since you actually visited our store oh-so-many years ago! Have fun - PJH </strong> I look forward to ordering the ingredients from KAF, and trying this recipe with a related mission in mind: the perfect chocolate, chewy, shiny-top, brownie-style cookie.

Situated about 60 miles south of Houston, TX along US Hwy 59 is a smokehouse that offers among other food items, a chocolate cookie, that the owner has named “The Chocolate Chewy.” It is without a doubt the finest cookie, of any variety, you will ever eat in your lifetime. They sell them by the “bazillions.” It is like a chewy, glossy skinned brownie in cookie form, whose glaze is not brittle, and does not crack into pieces when you bite into it.

My mission is to try to develope a recipe that matches “The Chocolate Chewy.” I have tried so many recipes, I have lost count, and resigned myself to defeat until I received my March/April issue of Cook’s Illustrated which has an article on craking the code for making chewy brownies. With that “scientific” article, together with KAF’s top rated recipe, I have resumed my quest to the end that I may mark it off my Bucket List.

Any advice is much welcomed. And many thanks to KAF….I fell in love with baking when I stepped into your shop in Norwich almost 30 years ago.

Buddy, try our Fudge Drops recipe - I think it’s just what you’re looking for. Flourless Fudge Cookies might be a possibility, too - they’re chewier than the Fudge Drops. I would SO like to help you knock this off your bucket list - esp. since you actually visited our store oh-so-many years ago! Have fun - PJH

]]> By: kathi http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-32676 kathi Mon, 01 Feb 2010 17:39:18 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-32676 This is another fabulous recipe you folks have perfected. They are known as 'killer brownies' around this outfit. I printed the recipe and followed the blog, which other than the butter/sugar technique appear to be identical. The blog said there are variations to recipe and techniqe. I was going to try them both ways and see if they cared which I made. After reading the entire blog and comments, I see that it has been around awhile. Have the two morphed into the same recipe by now? Which begs another question. How long do you folks leave a recipe and/or blog up? I would hate to loose one that is older and would gladly back them up somewhere if needed. Thanks as always. <strong>Blogs stay up forever, Kathi. Recipes stay up until (unless) they're replaced by an updated version of the same recipe. The brownie blog is based on the <a href="http://www.kingarthurflour.com/recipes/fudge-brownies-recipe" rel="nofollow">Guaranteed Brownie</a> recipe; I'm not sure what recipe you're looking at in comparison? PJH</strong> This is another fabulous recipe you folks have perfected. They are known as ‘killer brownies’ around this outfit.

I printed the recipe and followed the blog, which other than the butter/sugar technique appear to be identical. The blog said there are variations to recipe and techniqe. I was going to try them both ways and see if they cared which I made. After reading the entire blog and comments, I see that it has been around awhile. Have the two morphed into the same recipe by now?

Which begs another question. How long do you folks leave a recipe and/or blog up? I would hate to loose one that is older and would gladly back them up somewhere if needed. Thanks as always.

Blogs stay up forever, Kathi. Recipes stay up until (unless) they’re replaced by an updated version of the same recipe. The brownie blog is based on the Guaranteed Brownie recipe; I’m not sure what recipe you’re looking at in comparison? PJH

]]> By: kristina http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-31748 kristina Sun, 17 Jan 2010 01:21:54 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-31748 I can't find dutch process cocoa locally. Can I use regular cocoa powder instead? <strong>Try the European-style cocoa that's made by Hershey (I think) - it's in supermarkets. If you don't see that, you can use natural cocoa; the brownies just won't be as tasty. Hope you can find the European-style - PJH</strong> I can’t find dutch process cocoa locally. Can I use regular cocoa powder instead?

Try the European-style cocoa that’s made by Hershey (I think) - it’s in supermarkets. If you don’t see that, you can use natural cocoa; the brownies just won’t be as tasty. Hope you can find the European-style - PJH

]]> By: tc http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-25976 tc Wed, 09 Dec 2009 19:51:09 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-25976 I would love love love love to try this recipe as well as many others, however I don't use eggs, egg beaters, egg whites nor anything that has any part(s) of an egg so can please kindly give a substitute for the eggs? Thank you so much!! <strong>Sorry, there's no egg substitute that will yield the same taste-texture result as the real thing. However, please take a look at this <a href="http://74.125.95.132/search?q=cache:HHQ_MDU5278J:vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm+egg+substitutes+in+baking&cd=1&hl=en&ct=clnk&gl=us" rel="nofollow">article on egg substitutes</a> - it'll give you a start on trying various replacements, and seeing which you like best. Good luck - PJH</strong> I would love love love love to try this recipe as well as many others, however I don’t use eggs, egg beaters, egg whites nor anything that has any part(s) of an egg so can please kindly give a substitute for the eggs? Thank you so much!!

Sorry, there’s no egg substitute that will yield the same taste-texture result as the real thing. However, please take a look at this article on egg substitutes - it’ll give you a start on trying various replacements, and seeing which you like best. Good luck - PJH

]]> By: jandi http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-24686 jandi Sun, 22 Nov 2009 11:06:43 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-24686 wow! i'll make it now ;p it's very great, tyvm ^-^ wow! i’ll make it now ;p

it’s very great, tyvm ^-^

]]> By: Minhee http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-22844 Minhee Sat, 31 Oct 2009 20:24:56 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-22844 HI~ This is exactly "The Brownies" what I've looking for..wow! But unfortunately,at the moment I live in Seoul, S.Korea and can't get Espresso powder any of here..ioi You said that Espresso powder is the secret in this recipe..so..please let me know it's ok if I transfer normal instant coffee powder or real espresso liquid instead of espresso powder. Or.. Do you ship your product to oversea country ?? if so, I really want to buy your Espresso Powder..<strong>You could use instant coffee powder in place of the espresso for a similar effect. It won't be quite the same, but should work fine. We also ship to indiviuals internationally. Mary @ KAF </strong> HI~
This is exactly “The Brownies” what I’ve looking for..wow!
But unfortunately,at the moment I live in Seoul, S.Korea and can’t get Espresso powder any of here..ioi You said that Espresso powder is the secret in this recipe..so..please let me know it’s ok if I transfer normal instant coffee powder or real espresso liquid instead of espresso powder.
Or.. Do you ship your product to oversea country ?? if so, I really want to buy your Espresso Powder..You could use instant coffee powder in place of the espresso for a similar effect. It won’t be quite the same, but should work fine. We also ship to indiviuals internationally. Mary @ KAF

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