Brownie recipe

[uniqueenigma]

My friend loves brownies. I want to send her some as part of a Christmas care package I'm in the process of putting together for her. Only catch is, I'm mailing them. She lives in Kentucky and I live in Florida, so the distance they have to travel isn't far.

I would prefer a recipe that produces a soft fudgy brownie, but one that is firm enough that it will be able to survive to its destination without falling apart. Also, if possible, I would prefer one with liquid coffee (hot and brewed) as part of the ingredient list. I don't drink coffee, but I just have a hunch that adding coffee that has been fresh brewed to the batter, enhances the flavor and moistness of the brownie. Only other request I have is that there is cocoa powder in the batter (sounds like an obvious request I know, but some call for squares of melted chocolate, others call for cocoa powder.......)

I only need a recipe that will make an 8" x 8" pan; that's it. Basically what it boils down to is I want a brownie recipe that is of a good texture and fudgy but suitable for mailing. No recipes with a fudge frosting or frosting of any kind please, as these are going to be mailed. If somebody could help me with this, I'd greatly appreciate it. Thank you!

[Uncle Bob]

Maybe look here. With some adaptation you may find just what you're looking for. HTH

Have Fun!

[merstar]

This one has both cocoa powder and chocolate in it, which makes it more intensely chocolatey. It's absolutely fantastic. (I used bittersweet instead of semisweet).
From Cook's Illustrated:
Super Fudgy Triple Chocolate Espresso Brownies
Super Fudgy Triple Chocolate Espresso Brownies Recipe | Recipezaar

[uniqueenigma]

I want to send a moist and fudgy brownie to my friend. As stated previously, the brownie will be getting mailed through the postal system. She lives in Kentucky, and I live in Florida, so the amount of time it will take to reach the destination isn't what I'm concerned about. I'm just wondering if mailing a moist and fudgy brownie is a disaster waiting to happen, or if packaged properly will it be alright to mail?

Please give a straight answer and clarification on this. Could really use input and recommendations regarding this. Thank you!

[Katie E]

Whichever brownie recipe you choose, you might consider using Press 'n Seal plastic wrap to secure the brownies. Once sealed, you can pack them for shipping.

One of the best ways to get them there in their original state is to put the brownies, uncut if possible, into a box. Then put that box inside another box with plenty of room around all six sides. Fill the space with packing peanuts or bubble wrap and ship.

[Alix]

One thing I have done in past is send only the dry ingredients and then let them bake the brownies themselves. I did a Poll here a while ago (ok years) and there was one fudgy brownie recipe and one cakey.

All you do is put the dry ingredients in a baggie or decorative jar and send a direction sheet with them. They have to do a little bit of work, but its worth it to have the brownies fresh and warm from the oven.

[PieSusan]

Quote:

Originally Posted by Alix One thing I have done in past is send only the dry ingredients and then let them bake the brownies themselves. I did a Poll here a while ago (ok years) and there was one fudgy brownie recipe and one cakey. All you do is put the dry ingredients in a baggie or decorative jar and send a direction sheet with them. They have to do a little bit of work, but its worth it to have the brownies fresh and warm from the oven.

Alix, I have not done that, yet. I have seen a lot of recipes where you layer things in jars, decorate and send off with the recipe. It is a clever idea but I think that I would miss doing the actual baking. lol. Maybe one day I will try sending my foodie friends something like that. It is a cute idea.

[uniqueenigma]

As far as the brownie recipe I want to make goes, I have a couple questions about it. I've always preferred my brownies to be moist and fudge flavored as opposed to having a cake-like texture. What determines whether a brownie will be moist and fudge flavored, or whether it will be dryer in texture and have a cake-like texture? I'm just guessing that recipes that call for butter will produce a less fudge-like brownie??

Also regarding the recipes I want to use, I would like to stir a cup of chocolate chips into the batter. However, will the chocolate chips ooze out and make the brownie gooey if I do this?
Normally I wouldn't mind that at all! However, since I'm sending this in the mail, I don't want the chocolate chips to create gooey brownies or to "leak through" the batter.
Can I add chocolate chips directly to the batter without encountering this problem, or would you advise against it?

Here's the recipes I want to try, the links for them will be provided below:

Afterschool Brownies Recipe | Recipezaar
Favorite Brownies Recipe | Recipezaar

[PieSusan]

Fudgy brownies are not beaten long, you do not want to develop the gluten in the flour. You usually stir just until the flour is incorporated.

[Alix]

And the chocolate chips stay relatively intact. They don't spread and make the dough weird.

PieSusan, doing the brownies in jars was more for efficiency than anything else. We have family from New Jersey to Nanaimo and its just too hard to put anything in the mail thats cooked. It works great in jars though!