whats a really yummy brownie recipe?
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There are a lot of member recipes here on Food52
But this one is pretty famous:
Barbara is a trusted source on General Cooking.
I love Maida Heatter's Palm Beach brownies:
From"Maida Heatter's Book of Great Chocolate Desserts" They are the biggest, thickest, gooiest, chewiest, darkest, brownie you can imagine with a fudgy middle and crisp-crunchy top. They're best if they can sit for up to a day before cutting. They're too sticky to be cut into bars when they are too fresh.
Palm Beach Brownies
(Adapted from "Maida Heatter's Book of Great Chocolate Desserts")
Makes 16 huge or 24 or more extra- large brownies
8 ounces unsweetened chocolate
8 ounces (2 sticks) unsalted butter
5 eggs (graded large or extra-large)
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
2 1/2 tablespoons dry instant espresso or other powdered (not granular) instant coffee
3 3/4 cups sugar
1 2/3 cup sifted all-purpose flour
8 ounces (2 generous cups) walnut halves (optional)
Adjust rack one-third up from the bottom of the oven and preheat oven to 425 degrees. Line a 9x13x2-inch pan as follows: Invert the pan, cover it with a long piece of aluminum foil and with your hands press down on the foil around the sides and the corners to shape it like the pan. Remove the foil. Turn the pan right side up and place the foil in the pan. Very carefully (without tearing it) press the foil into place in the pan.
Now butter the foil with soft or melted butter. Melt the chocolate and butter together in the top of a large double boiler over hot water on moderate heat, or in a heavy saucepan over very low heat, or in the microwave on medium-low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix. Remove from the heat and set aside to cool to room temperature.
In the large bowl of an electric mixer, beat the eggs with the vanilla extract, almond extract, salt, dry instant espresso or coffee, and sugar at high speed for 10 minutes. On low speed add the cooled chocolate mixture and beat only until mixed. Then add the flour and again beat only until mixed. Remove from the mixer and stir in the nuts, if using.
Scrape the batter into the prepared pan and smooth the top.
Bake for 35 minutes, reversing the pan front to back as necessary during the baking to insure even baking. Cover loosely with foil for about the last half of the baking time to prevent overbrowning. At the end of 35 minutes the cake will have a thick, crisp crust on the top, but if you insert a toothpick into the middle, it will come out wet and covered with chocolate. Nevertheless, it is done. Do not bake it anymore.
Remove the cake from the oven and let it stand at room temperature until cool. Then cover with a rack or a cookie sheet and invert. Remove the pan and the foil lining. Cover with a cookie sheet and invert again, leaving the brownies right side up.
It is best to refrigerate the brownies overnight before cutting (at room temperature if it is too sticky to cut). Use a serrated bread knife.
It will be necessary to wash and dry the blade several times while cutting.
If the brownies were baked correctly, the edges will be too dark and dry; trim about 1/4-inch or as necessary from the edge.
Either wrap the brownies individually in clear plastic wrap or package them in an airtight container. Refrigerate and serve cold or at room temerature.
And I just adapted that recipe to make these:
Abbie is a trusted source on General Cooking.
these are yum:
I like these (very fudgy, not very thick).
hardlikearmour is a trusted home cook.
There is a great little bakery in McMinnville, OR that has some pretty delicious brownies. Here is an article with a link to the Red Fox Brownies recipe, as well as some variations you could play with. I think you should give several recipes a try to see which you like! ;)
When I say that Ina Garten's Outrageous Brownies live up to their name, I really do mean that they do! A chocolate lovers dream come true. I use very high quality chocolate because in this recipe, it really is all about the chocolate! 800 people have reviewed this recipe on the Foodnetwork website, and it's got 5 out of 5 stars:)
I like these "Katharine Hepburn Brownies" -- very fudgy and rich, not for the faint-of-heart: http://www.notderbypie.com/katharine-hepburn-brownies-macerated-raspberry-sauce/
This thread is making me crave brownies. A brownie and bar cookie recipe contest would be awesome!
I, too, like Ina's brownies (truly decadent and yummy). But I am also partial to Milk Chocolate Brownies, published in Gourmet magazine in 2007. They are very simple to prepare and have a lovely milk chocolate flavor. http://www.epicurious.com...
I use a recipe from the New York Times Sunday Magazine. I found it a few years ago. They are very easy to make and delicious.
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup ground coffee (I added the coffee once - I didn't like it. My coffee wasn't ground fine enough. Brownies were gritty. I skip it.)
1 cup (2 sticks) butter
2 cups packed dark brown sugar
10 ounces (about 1 1/2 cups) semisweet chocolate chips
3 eggs, lightly beaten
1/2 cup chopped walnuts (I never add nuts - don't like it.)
Set the oven rack in the middle of the oven and preheat to 350 degrees. In a medium bowl, mix together the flour, salt, baking powder, baking soda and coffee.
In the top of a double boiler, melt the butter, brown sugar and 6 ounces (about 1 cup) of the chocolate chips, stirring to combine well. Let cool slightly, then stir the dry mixture into it. Stir in the eggs, then fold in the walnuts. Pour into a 9 x 13 inch ungreased pan. (I line the pan with parchment paper.) Sprinkle the remaining 4 ounces (about 1/2 cup) of chocolate chips on top. Bake until the cake has shrunk from the sides of the pan, 25 -30 minutes. Let cool, the refrigerate until completely chilled. Remove and cut into squares. Eat cold or at room temperature. Makes 24 brownies.
I can't even bring myself to try anything other than Joy of Cooking, Brownies Cockaigne. Yes, other recipes read well, stir the craving, but that means I have to make these:
I use a 13x9 inch pan to get the chewy, moist version (and more of them). You can use a 9x9 pan for cakey, or so the book says.
Heat the oven to 350 degrees. Line the baking dish with foil and butter.
Melt 1/2 cup butter with 4 ounces unsweetened chocolate.
Let it cool, or the brownies will be heavy and dry.
Beat 4 eggs and a pinch of salt until light and frothy. Gradually add and continue beating until thick: 2 cups sugar and 1 tsp vanilla.
With a few swift strokes, stir in the chocolate mixture until just combined. Even if you used an electric mixer, use a wooden spoon for this.
Stir in until just combined: 1 cup all-purpose flour.
If desired, gently stir in 1 cup chopped pecans.
Turn the batter into the pan. Bake 25 minutes and cool completely on a rack. (I bake a little longer, but don't overbake.)
I love these mascarpone cheese brownies. http://www.bakeorbreak.com/2008/01/chocolate-mascarpone-brownies/
Thank you for all your replys