Tuesdays with Dorie DC: Sebastian’s Remarkably Wonderful Brownies

February 6, 2018 at 9:11 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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sebastian’s remarkably wonderful brownies

We’ve done lots of brownies and brownie-like-things with TWD by this point. But brownie possibilities are apparently limitless, so here are Sebastian’s Remarkably Wonderful Brownies. These are cocoa-only brownies, so no need to dip into your chocolate stash. I used Valrhona cocoa powder, which made them quite dark. They are very flavorful and they are the chewiest brownies I’ve ever made, which I guess is due to the long whipping time for the butter (not melted!), sugar and eggs. I like this chew a lot…it is remarkably wonderful.

sebastian’s remarkably wonderful brownies

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!

Tuesdays with Dorie BCM: Chocolate-Cherry Brownies

June 9, 2015 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 21 Comments
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chocolate-cherry brownies

By rough count I’ve made approximately one zillion brownie recipes here over the last eight years.  Well, now I can add Chocolate-Cherry Brownies to that collection.  These brownies are made in pretty normal fashion (unlike, say, Brownies for Julia), but have dried cherries and some finely chopped chocolate folded in at the very end.  I’m not normally a fruit and chocolate gal, but I must say that I like these with their pop of tartness.  My husband, who is a fruit and chocolate guy, declared them to be “excellent” brownies.

The recipe says to first plump up the dried cherries– you could also use cranberries– in port or red wine, but seems someone drank all the wine again (qui, moi?), so I used coffee instead.   I made half a recipe in a loaf pan, and it took just about the stated time to bake.  Several folks who made the full-sized batch noted that extra time was needed, so always use your baker’s instinct to check and adjust.  I like to pop brownies into the fridge for at least a couple of hours after they’ve baked and cooled to room temp.  It makes them set up nicely…what could seem underbaked or too gooey if cut right away magically turns into fudgy goodness…and they cut cleaner, too.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Best-Ever Brownies

November 20, 2012 at 12:01 am | Posted in BWJ, cookies & bars, groups, sweet things, tuesdays with dorie | 15 Comments
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Rick Katz’s brownies for Julia

It wasn’t until yesterday when I actually got cracking on Rick Katz’s Best-Ever Brownies, that I realized I’ve made this recipe before.  Back in Season 1 of TWD.  Only then they were called Rick Katz’s Brownies for Juila.  Different book, same recipe, same strange egg whipping technique.  I am cheaply recycling the photo, because I missed my light window both yesterday and today (curses to work!).

Well, there is one difference between the two recipes.  This version in Baking with Julia calls for 1/4 cup of extra flour.  I prefer it with that extra little bit of flour…I think it gives the brownies a bit more structure.  The batch I made yesterday looks the same as the one in the photo, but they are a little taller.  This time I made half a recipe and baked it in a 9″ x 5″ metal loaf pan lined with parchment for 30 minutes exactly.  Then I pulled them out of the oven to come to room temperature before I put them in the fridge to chill through.  I did the same thing the last time around, because I remembered this made the chocolate goo solidify into chew.  They were good brownies back then, and they are still good now.

For the recipe, see Baking with Julia by Dorie Greenspan or read Monica’s A Beautiful Mess.  Don’t forget to check out the rest of the TWD blogroll!

Tuesdays with Dorie: Ginger-Jazzed Brownies

October 18, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
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ginger-jazzed brownies

Chocolate and ginger together?  Yes, please!  This is a combo I like a lot when the weather gets cool, and it makes for a brownie with some heat.  The mixing method was kind of unusual for brownies– creaming rather than melting the butter– and my Ginger-Jazzed Brownies were more on the cakey side than the fudgy side (but not fluffy cake, like this delicious chocolate gingerbread).  Perhaps that’s because while I made a half recipe, I used two eggs instead of the 1.5 I technically should have.  Or maybe it’s because instead of the corn syrup called for (for chewiness, I guess?), I used golden syrup, but I usually make this swap and it doesn’t seem to affect other recipes.  Or maybe that’s just how they’re supposed to be…I’m curious to see results from the other TWDers to compare.  With ground and grated fresh ginger, these were good, and even better with a little frosting and candied ginger bling.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Bubie’s Little Baker.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Classic Brownies

September 13, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 15 Comments
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classic brownies

I have made lots o’ brownies with TWD (I think there are even still a couple more versions to go), but this is Dorie’s classic…no honey, no cheesecake, no Peppermint Patties…just straight-up chocolate and walnuts.   This is a solid brownie, in both the solidly-good sense, and the fudgy-but-not-raw-in-the-middle sense.  It’s the one to take to a bake sale, the one to put in a lunchbox, the one that will please everyone (unless they don’t like nuts, but then you just leave them out!).

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Anne Strawberry.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Honey-Nut Brownies

March 22, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 15 Comments
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honey-nut brownies

I can’t tell you how many times I’ve flipped through the book and wondered what this Honey-Nut Brownie would be like.  Well, now I don’t have to wonder anymore.  If, for you, the word “brownie” immediately calls to mind a rich, fudgey square of chocolatey goodness, then you may want to adjust your mindset a bit if you go off to make these.  There is still goodness, but it is more cakey than fudgey, and tastes more of honey than chocolate.  There is a little chocolate in the base, but “blondie” may be a better description here.  A few extra chocolate chips in the batter and a quick ganache icing on top will boost the cacao factor, though, if that’s what your after.

Even though the texture is on the cakey side, it’s still chewy, I guess thanks to the honey.  It occurred to me that slicing these brownies in half and sandwiching them with vanilla ice cream might be tasty.  That’s what I did with half of my tray (I iced the other half with ganache).  They weren’t firmed up by photo-time, but I assure you, they were pretty good!

I used Tremblay Apiaries’ Summerflower Honey and almonds in my brownies.  For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Suzy Homemaker, as it was Suzy’s pick this week.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: White Chocolate Brownies

June 1, 2010 at 12:27 pm | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 24 Comments

white chocolate brownies

Ooph…getting this one up late today!  Here, I present to you the tenth brownie recipe for this blog.  I would say that I’ve exhausted this topic, but you can tell by looking at them that these are definitely not your run-of-the-mill brownie.  Marthe of Culinary Delights chose these White Chocolate Brownies with raspberries for TWD this week.

The full recipe makes a BIG batch, and one that a lot of folks had some difficulty getting to cook through.  Fearing enough brownies for a lifetime, I scaled it down to a quarter recipe and baked it in a loaf pan.  The original version also calls for a baked meringue topping, which I skipped in lieu of a sprinkling of sliced almonds.  My meringue-less little batch cooked nicely in about 30 minutes. 

These were good…sweet, though.  I found the texture to be less like a fudgy brownie and more like a tea cake with a little chew.  For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Culinary Delights.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Rick Katz’s Brownies for Julia

February 9, 2010 at 6:00 pm | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 27 Comments

Rick Katz’s brownies for Julia

For some reason, I’ve been having a hard time getting this post up.  Writer’s block?  I dunno…maybe it’s just that these brownies, chosen by Chocolatechic Tanya for TWD, were too good for words!

If you’ve made this recipe, or have even read through it, then you’ll have noticed something unusual…it requires a mixer to whip the heck out of the eggs and sugar!  These are certainly fudgy brownies, but whereas the brownies I make at work are quite dense, you can feel what the whipped-in air does to these…they have a softer texutre and some chew.  I read some reports of underbaked goo, so I baked my batch in a slightly larger pan than the recipe calls for, left them in the oven for a few extra insurance minutes and popped them in the fridge for half an hour before cutting into them.  Perfect squares of deliciousness, with a paper-thin top crust.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Chocolatechic.   Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Espresso Cheesecake Brownies

September 1, 2009 at 1:15 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 49 Comments

espresso cheesecake brownies

My taste in brownies is usually pretty plain.  Lots of chocolate and some walnuts– that’s pretty much all I need.  I’ve never even had a cheesecake brownie…at least not until Melissa of Life in a Peanut Shell chose Espresso Cheesecake Brownies for TWD.   Espresso and chocolate are a winning combo, so I was game to give the recipe a shot (in half-recipe form, baked in a loaf pan).

The brownie layer was pretty standard.  My cheesecake batter was super-loose, though, and I was a little nervous that it wouldn’t set-up.  I wasn’t able to swirl the extra brownie batter into it, so I just plopped bits on (hence the leopard-print spots) and crossed my fingers as it went into the oven.  Success!  The heat did it’s trick, and everything cooked up fine.

I decided at first to go without Dorie’s suggested sour cream topping for the brownies, but after eating them the first night, I thought they needed more chocolate pop.  So the second night, I topped the remaining pieces with a chocolate sour cream topping.  Not bad, not bat at all.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Life in a Peanut Shell.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Tribute-to-Katharine-Hepburn Brownies

July 7, 2009 at 1:09 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 42 Comments

tribute-to-katharine-hepburn brownies

As a child, there were a few movies I was a bit obsessed with…so you don’t think I’m too demented, I won’t mention that as a six-year-old I could recite lines from The Elephant Man or pretty much the entirety of Mommy Dearest.  Instead I will tell you that I’ve seen On Golden Pond, starring none other than Katharine Hepburn, more times than I can count.  So for years I’ve known what a wonderful actress she was, but until Lisa of Surviving Oz chose Tribute-to-Katharine-Hepburn Brownies for TWD, I did not know that she was also an accomplished brownie-baker.  (By the way, our guest hostess Lisa designed our fantastic new TWD logo, which you can see over there in my sidebar.)

These dark, deeply chocolate brownies are made with cocoa powder and lots of bittersweet chunks.  They’re on the thin side, and since they have very little flour (one of Miss Hepburn’s tips for good brownies), they are really fudgy.  I know that some people fervently oppose nuts in brownies, but I’m a die-hard with-walnuts fan, so I was glad to see them here.  I also liked the strong hit of coffee from the espresso powder in the recipe, but I left out the suggested cinnamon so I wouldn’t have too many competing flavors.  After reading a comment from Caitlin, I cut back on the butter by a tablespoon, and they were still wonderfully rich.  A half-recipe baked up nicely in a loaf pan, although these were so good, we could easily have polished off a full batch! 

The recipe, of course, is in Baking: From My Home to Yours by Dorie Greenspan, but she also has it here on NPR’s site, and Lisa of Surviving Oz has it as well.  Don’t forget to check out the TWD Blogroll!

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