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!

Tuesdays with Dorie: Chipster-Topped Brownies

May 26, 2009 at 3:28 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 37 Comments

chipster-topped brownies

OK, so I totally thought that a Chipster-Topped Brownie was a brownie with some chocolate chips scattered on top (what can I say…my mum does that all the time to jazz up plain brownies).  It wasn’t until Beth of Supplicious chose them for TWD, and I checked out the ingredient list to see if I needed to buy anything prior to baking, that I saw that they are actually brownies with chocolate chip cookies on top.  Whaaat?  Dorie, you crazy!

Once I had that sorted, I developed in my head an expectation of what they would be like– specifically, a fudgy brownie base topped with a big, soft, brown-sugary chocolate chip cookie.  Chalk it up to an overactive imagination, but oftentimes in life, and in baking, I just don’t get what I expect…this was one of those times.  That golden cookie top you see in the picture was actually just a super-crisp, thin crust, and underneath it was a large pocket.  It pretty much shattered when I cut into the bars.  The piece in the photo was the only one who’s top halfway held together.  And apart from that outer shell and the presence of chocolate chips on top and walnuts on the bottom, the two layers didn’t visually appear very distinct.  The top did have a different texture than the brownie, but I wouldn’t necessarily call it “cookie-like.”  The bottom, though, was most definitely brownie.

I had no problems with the cookie batter, and no difficulty spreading it nicely over the brownie.  What went on here, I just don’t know.  The bars were tasty, though, and my husband liked them a lot.  I probably won’t make them again (even if they had come out the way I’d envisioned, I still prefer my brownies as just plain ol’ brownies), but I am curious to see all the other outcomes from the TWD Blogroll.  For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Supplicious.

TWD Rewind: Quintuple Chocolate Brownies

January 29, 2009 at 4:13 pm | Posted in cookies & bars, events, groups, sweet things, tuesdays with dorie | 40 Comments

quintuple chocolate brownies

Quintuple–that’s five!  I’m sure you know that and I’m not trying to insult your intelligence, but I myself am still a bit shocked that five types of chocolate can fit into a single brownie.  Somehow, in one little square, there is room for cocoa powder and unsweetened, bittersweet, milk and white chocolates. 

Talk about a fudgy brownie…I think this one may actually be fudge!  If that white chocolate glaze looks I laid it on a little thick, well umm, that’s because I did.  I thought the original amount seemed a little thin so I added a bit more white chocolate and a bit more cream, and suddenly I had a thick slick of icing!

quintuple chocolate brownies

These brownies are so dangerously good, that I’d feel guilty (in many ways) keeping them to myself.  Jenny from All Things Edible has a beautiful new home, and I’m going to bring them to her housewarming party!

This was Brown Eyed Baker Michelle’s TWD pick shortly before I joined the group, about a year ago.  For the recipe, look in Baking: From My Home to Yours by Dorie Greenspan  (she also has it here on NPR’s website) or read Michelle’s post.

Tuesdays with Dorie: French Chocolate Brownies

June 3, 2008 at 6:04 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 67 Comments

french chocolate brownies

Next in the queue for Tuesdays with Dorie is the recipe for French Chocolate Brownies, courtesy of Di from Di’s Kitchen Notebook.  I first heard of this recipe about a year ago when it was included in a New York Times article about brownies…I saved it and (even though it doesn’t call for nuts) have been wanting to make it ever since.  Seems Dorie originally intended these to be a fondant-style cake when she served them at a dinner party for French friends, but they just assumed that their American hostess had made them brownies.  Dorie, not missing a beat, went right along with it, and everyone loved them!

Some TWDers noted long baking times and a dry crust as drawbacks of this recipe.  Mine came out with quite a nice thin crust layer, and it wasn’t overly crackly either.  I made a half recipe in a loaf pan…I took them out at the 45 minute mark, although I admit that I accidentally baked them at 325°F.  Oops–I’m not always paying complete attention, but luckily no brownies were hurt due to negligence!  Not quite a fudgy brownie, and not quite a cakey one either, these had an almost silky texture that I liked a lot when eaten at room temperature (not so appealing cold, though).

Something really funny that I’ve learned from TWD is that there are a lot of raisin-haters out there.  I thought maybe I was the only one, so I feel better knowing I’m actually in good company.  This brownie recipe called for rum-flamed raisins to be mixed into the batter, which sounded less than thrilling.  I’m all for a good flambé, though, so I decided to ignite some chopped dates instead.  The dates worked really well…just kind of melding into the overall sweetness of the brownies, rather than being too conspicuous.

french chocolate brownies

To go alongside these faux French pastries, I made Dorie’s recipe for Faux Crème Fraîche, near the back of the book.  It’s just a little vanilla whipped cream with some sour cream folded in, but somehow it made the whole thing très chic.

Open up  Di’s Kitchen Notebook or Baking: From My Home to Yours by Dorie Greenspan to find the recipe.  (Dorie has also written about it on Serious Eats.)  Don’t forget to check out the TWD Blogroll!

browniebabe #3: Milk Chocolate Brownies with Wattleseed

August 16, 2007 at 4:22 pm | Posted in cookies & bars, events, sweet things | 6 Comments

milk chocolate brownies

Woo-hoo!  It’s browniebabe time again over at Once Upon a Tart.  Myriam continues to taunt us all with her super-cute apron!  I’ve already declared my love for all things plain and simple when it comes to brownies, so I really tried hard to think of an uncomplicated brownie that was a little different.

The last time R went to the States was back in February.  I gave him a shopping list to stuff to bring back…Crystal hot sauce, Diamond Kosher salt, Jif, Quaker oats, Cascade dishwasher tabs (how this guy made it through customs, I do not know).  When he called from the airport while waiting for his flight back to Sydney, I tacked one more last-minute item to the list: a Gourmet magazine from the airport bookshop. 

A recipe on the last page of that issue has stuck out in my mind since– milk chocolate brownies.  I’m definitely a dark chocolate fan (and the higher the percentage, the better), but this sounded interesting.  I went out and got myself a couple bars of Lindt Excellence, which in the same issue, Gourmet named as their preferred milk chocolate for general cooking purposes.

I bought some wattleseed awhile back, but still hadn’t used it.  This is something that I’ve had in restaurant desserts here, and was excited to find at my spice shop.  Wattleseed is from the Acacia plant, native to Australia, and is often described as tasting like a combination of chocolate, coffee and hazelnut.  All good things for a brownie I think, so I eye-balled in a couple teaspoons to the recipe.  I don’t think wattleseed is readily available outside Australia, but a little instant espresso powder will do the trick if you are looking to make the flavor a bit deeper (I always put it in my dark chocolate brownies anyway).

milk chocolate brownies

These brownies were surprisingly good, and I’d definitely make them again.  They had a perfect texture–crackly tops and chewy, but not raw, centers.  They were thankfully not as sweet as I’d imagined they would be.  They had a nice caramely flavor from the chocolate with a hint of coffee from the wattleseed.  The seeds and the extra milk chocolate that gets stirred in as chips at the end give the brownies a little crunch.   

If you want the basic milk chocolate brownie recipe, you can find it in the February 2007 issue of Gourmet magazine, or here on Epicuious.

Tuesdays with Dorie DC: Major Grey’s Roll-Ups

February 2, 2021 at 4:09 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 7 Comments
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major grey's roll-ups

I know we just did a rugelach cookie last month, but I had a half-finished box of Triscuits left from holiday times, as well as an open jar of chutney in the fridge, that I wanted to get crafty with. So, here we have Major Grey’s Rollups, a savory rugelach-style cookie with a cream cheese and ground Triscuit dough and a mango chutney filling. It sounds like a bizarre thing to turn crackers into cookies, and it kind of is, but this uses the same dough as the Triscuity Bites we made a couple of years ago.

I only made a quarter-recipe of these cookies, which not only means I still have Triscuits left(!), but also that I ran into the same “issue” that I did last month. My rolled out dough circle wasn’t big enough to really form them nicely…I knew that would be the case and I just went with it anyway. I sprinkled my roll-ups with some nigella seeds before popping them into the oven.

The dough is flaky, crisp and buttery, and the finished cookies have that sweet and salty combo that does go well with a cocktail.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!


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