Comments on: SERIOUS brownie points. http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 20:14:51 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: emma@palphotoart.com http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-4/#comment-65522 emma@palphotoart.com Mon, 23 Jan 2012 20:39:58 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-65522 When doubling for a sheet pan, should we double the eggs? Usually on larger recipes the egg ratio goes down, so 8 eggs seems like a lot! <strong>Yes, Emma, double everything. I've doubled this recipe plenty of times, and it works out fine to do a simple X2. PJH</strong> When doubling for a sheet pan, should we double the eggs? Usually on larger recipes the egg ratio goes down, so 8 eggs seems like a lot!

Yes, Emma, double everything. I’ve doubled this recipe plenty of times, and it works out fine to do a simple X2. PJH

]]> By: Laura in CT http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-4/#comment-63754 Laura in CT Sun, 04 Dec 2011 13:24:03 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-63754 I have made these browines many times and they are the best. I have made as gifts, too. When I make them for mu husband and I , I make them, cut them in squares and put in the freezer and take a couple out whenever we want one. I've used the espresso powder once and found that they gave an extra jolt of caffeine so I eliminate it and the chocolate is still pronounced enough not to need it. Have been to your Baker's Store and Cafe on my travels through VT. Always cozy and inviting...and yummy! <b>One of my FAVORITE products! Glad you were able to come see us in VT. Elisabeth</b><b></b> I have made these browines many times and they are the best. I have made as gifts, too. When I make them for mu husband and I , I make them, cut them in squares and put in the freezer and take a couple out whenever we want one.

I’ve used the espresso powder once and found that they gave an extra jolt of caffeine so I eliminate it and the chocolate is still pronounced enough not to need it.

Have been to your Baker’s Store and Cafe on my travels through VT. Always cozy and inviting…and yummy!
One of my FAVORITE products! Glad you were able to come see us in VT. Elisabeth

]]> By: Linda A. http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-4/#comment-62598 Linda A. Fri, 04 Nov 2011 19:08:27 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-62598 Contrary to what one blogger posted a couple of years back, but Postum cereal beverage has NOT been discontinued. It's still available. I don't know what part of the country that blogger who said it's been discontinued lives, but I live in New England (Connecticut), and I've seen it in grocery stores and supermarkets in my area. Contrary to what one blogger posted a couple of years back, but Postum cereal beverage has NOT been discontinued. It’s still available. I don’t know what part of the country that blogger who said it’s been discontinued lives, but I live in New England (Connecticut), and I’ve seen it in grocery stores and supermarkets in my area.

]]> By: Ana http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-4/#comment-61194 Ana Wed, 07 Sep 2011 09:35:19 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-61194 This recipe seems to finally end my quest for THE PERFECT BROWNIE RECIPE, i can't wait tro try it for my bf's birthday, if it has the expected results, i'll be thankful to you for a lifetime ! Your recipes are amazing, congratulations. Thank you a thousand times again and in advance, your hands are magical! Sincerely, Ana. <b>Thank you, Ana. Hope this recipe does not disappoint! Elisabeth</b><b></b> This recipe seems to finally end my quest for THE PERFECT BROWNIE RECIPE, i can’t wait tro try it for my bf’s birthday, if it has the expected results, i’ll be thankful to you for a lifetime ! Your recipes are amazing, congratulations. Thank you a thousand times again and in advance, your hands are magical! Sincerely, Ana.
Thank you, Ana. Hope this recipe does not disappoint! Elisabeth

]]> By: Naseela http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-4/#comment-60954 Naseela Mon, 29 Aug 2011 01:36:38 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-60954 I'd love to prepare these beautiful brownies..but I wanted to clear some doubts first..first of all, the sugar crystals that I use are slightly larger than the ones we usually get to buy...should I cut back on the sugar due to this? Should I replace the sugar with icing sugar? And will it affect my shiny top, considering the fact that the melting of sugar and butter is a crucial step in this recipe. Can I halve the recipe for my 8x8" cake pan? Also, there is a small difference in the recipe listed on the blog and the KAF website. According to the website, the butter is melted first and the sugar is added next, while the blog asks us to melt them together. Kindly advise. Thank you. <strong> Thank you for noticing the discrepancy between the two recipe postings. I will notify our web team and have it updated. Since your sugar has a larger granule, I would certainly melt the butter with the sugar initially and then make sure you reheat it again thoroughly and stir to be sure the sugar dissolves properly. Yes, you may use a half recipe for an 8X8 pan, though the brownies will be slightly thicker, so just monitor your baking time accordingly. ~Amy</strong> I’d love to prepare these beautiful brownies..but I wanted to clear some doubts first..first of all, the sugar crystals that I use are slightly larger than the ones we usually get to buy…should I cut back on the sugar due to this? Should I replace the sugar with icing sugar? And will it affect my shiny top, considering the fact that the melting of sugar and butter is a crucial step in this recipe. Can I halve the recipe for my 8×8″ cake pan? Also, there is a small difference in the recipe listed on the blog and the KAF website. According to the website, the butter is melted first and the sugar is added next, while the blog asks us to melt them together. Kindly advise. Thank you.
Thank you for noticing the discrepancy between the two recipe postings. I will notify our web team and have it updated. Since your sugar has a larger granule, I would certainly melt the butter with the sugar initially and then make sure you reheat it again thoroughly and stir to be sure the sugar dissolves properly. Yes, you may use a half recipe for an 8X8 pan, though the brownies will be slightly thicker, so just monitor your baking time accordingly. ~Amy

]]> By: twrlgrl608 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-3/#comment-60544 twrlgrl608 Thu, 11 Aug 2011 02:54:28 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-60544 This looks fantastic, and I'll definitely be making it, however I would really prefer to use my stove top to melt the butter and sugar instead of the microwave. Would that work for this recipe? <strong>Of course - the microwave is just a convenience, but skip it if you like. Enjoy - PJH</strong> This looks fantastic, and I’ll definitely be making it, however I would really prefer to use my stove top to melt the butter and sugar instead of the microwave. Would that work for this recipe?

Of course – the microwave is just a convenience, but skip it if you like. Enjoy – PJH

]]> By: susanelester http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-3/#comment-60272 susanelester Sat, 30 Jul 2011 04:58:40 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-60272 My family and I absolutely loved these! I stirred in some mini Peanut Butter Cups from Trader Joe's. See my blog post here: http://www.createamazingmeals.com/2011/07/king-arthur-flours-best-brownies-ever.html <strong> Thank you for sharing your blog with us, your brownie creation looks decadent! ~Amy</strong> My family and I absolutely loved these! I stirred in some mini Peanut Butter Cups from Trader Joe’s. See my blog post here: http://www.createamazingmeals.com/2011/07/king-arthur-flours-best-brownies-ever.html
Thank you for sharing your blog with us, your brownie creation looks decadent! ~Amy

]]> By: jensenb http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-3/#comment-57982 jensenb Mon, 25 Apr 2011 01:55:38 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-57982 Can I half all the ingredients to make a smaller batch since it is just myself? <strong>Sure - bake in an 8" x 8" pan, same amount of time. Enjoy- PJH</strong> Can I half all the ingredients to make a smaller batch since it is just myself?

Sure – bake in an 8″ x 8″ pan, same amount of time. Enjoy- PJH

]]> By: chinchillalover http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-3/#comment-56920 chinchillalover Tue, 15 Mar 2011 17:43:39 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-56920 Would this work well with a smaller amount of chocolate chips,i am on the last of my 4 pound bag. <strong>Yes, chocolate chips are completely optional. PJH</strong> Would this work well with a smaller amount of chocolate chips,i am on the last of my 4 pound bag.

Yes, chocolate chips are completely optional. PJH

]]> By: Victoria http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/comment-page-3/#comment-55774 Victoria Tue, 15 Feb 2011 10:55:00 +0000 http://blog.kingarthurflour.com/2009/02/12/serious-brownie-points/#comment-55774 I live overseas where my oven won't accommodate any pan larger than an 8x8. Would I need to half the recipe, or just bake it in two batches? I'm not sure how to convert a 9x13 recipe into a 8x8. Ideally I'd rather make the full recipe and bake two batches but don't know if it can be done. <strong>You could bake this in 2 batches. The baking time may be a bit quicker. To scale down this type of recipe, I find it easiest to use the surface area of the pans. And 8X8 is 46% smaller. That is how much you would need to reduce the recipe by for a "perfect" fit. Round it to 50%, so diving the batter in half is just fine. Give it a try. Frank @ KAF.</strong> I live overseas where my oven won’t accommodate any pan larger than an 8×8. Would I need to half the recipe, or just bake it in two batches? I’m not sure how to convert a 9×13 recipe into a 8×8. Ideally I’d rather make the full recipe and bake two batches but don’t know if it can be done.

You could bake this in 2 batches. The baking time may be a bit quicker. To scale down this type of recipe, I find it easiest to use the surface area of the pans. And 8X8 is 46% smaller. That is how much you would need to reduce the recipe by for a “perfect” fit. Round it to 50%, so diving the batter in half is just fine. Give it a try. Frank @ KAF.

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