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Old 11-12-2008, 11:20 AM   #21
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We're purists -- nothing but chocolate fudge brownies with nuts for us. Our favorite remains the Joy of Cooking recipe. It is fudgy but there may be a cake-like variation.
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Old 11-12-2008, 12:47 PM   #22
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I don't know, because I have never made that recipe. I have, however been baking brownies since I was 7 (that's been just a few years... ) and using the same recipe, given to me by a former colleague, for (I'm just realizing!) more than 40 years.

When I was catering, we regularly made more than 25 different variations of brownies, and all of them started with the basic recipe I've been using for so long.
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Old 11-12-2008, 01:29 PM   #23
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Quote:
Originally Posted by paddfoot View Post
and where is the library??

I am sorry for being so vague, I meant go to your local library, if they do not have that cookbook on the shelves, they can get it for you through the inter-library system.

I looked up the recipe in Joy of Cooking and it basically is the same recipe as in the King Arthur cook book. It says the chewwwy version will take two eggs and the cakey version takes 4 eggs. Also the KA recipe rightly states that you can use whole wheat flour, for the measly 1 cup of flour vs the 2 cups of sugar, and no one will be the wiser
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Old 02-10-2009, 04:20 AM   #24
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I havent tried the ones youre talking about... but im gonna say my moms ;)

Shes sending me a carepackage full of them today but hers are fudgy with huge chunks of chocolate which get a delicious texture when baked but the outside is still crunchy and chewy.

god theyre stunning I wish the post would hurry up
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Old 02-10-2009, 05:34 AM   #25
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Quote:
Originally Posted by Alix View Post
Bacardi, there are two types of brownies. Cakey or fudgy and never the twain shall meet. I'm guessing ATK brownies are of the fudgy type?
There are at least three types of brownies. You left out my favorite: chewy ones.
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Old 02-10-2009, 10:49 AM   #26
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I'm not sure they'd be better than the ones I had at the Ren Faire. Not sold there, made just for the workers.
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Old 02-10-2009, 10:50 AM   #27
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There are at least three types of brownies. You left out my favorite: chewy ones.
I believe chewy is considered fudgy.
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Old 02-11-2009, 09:34 PM   #28
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Originally Posted by Callisto in NC View Post
I believe chewy is considered fudgy.
Russell is correct - there are three types of brownies. Chewy is somewhere in between cakey and fudgy, and becomes more fudgy when chilled.
Check this article out from Fine Cooking:
http://www.finecooking.com/articles/...key-fudgy.aspx
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Old 02-11-2009, 10:18 PM   #29
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Brownies fall into several different categories -- fudgy, chewy, cakey, etc., but the best brownies I've ever had are the Brownies Cockaigne from The Joy of Cooking, which are somewhat between fudge and cakey and with a very fine chocolate flavor. This version incorporates my modifications based on years of baking these treats:

BROWNIES

2 ounces bittersweet (baking) chocolate
cup butter ( stick)
2 eggs (room temperature)
⅛ teaspoon salt
1 cup granulated white sugar
teaspoon vanilla extract
cup all-purpose flour
cup chopped pecans

1. Preheat oven to 350 degrees.

2. Grease 8-inch X 8-inch square or 9-inch round cake pan.

3. Break chocolate into pieces and put in glass measuring cup;
add butter; microwave on high about 30 second, just until butter
has melted; remove from microwave and stir; if chocolate has
not melted completely, return to microwave for 10 seconds,
then stir again; repeat until chocolate is just barely melted; set
aside to cool (do not use while still hot).

4. Beat eggs & salt with whisk in large bowl until light and foamy.

5. Gradually add sugar to eggs, whisking well after each addition;
beat until very smooth, about 3 to 5 minutes.

6. Add vanilla to egg mixture and whisk until incorporated.

7. Add cooled chocolate and butter mixture to egg mixture; fold
together with a rubber spatula.

8. Before chocolate and egg mixtures are completely mixed
together, add flour; continue folding.

9. Before flour is completely mixed in, add nuts; continue folding
just until mixture is evenly colored.

10. Pour batter into prepared pan and bake 25 minutes; center will
appear crusty but will be quite soft; cake is done when it just
begins to pull away from sides of pan.

11. Cool completely before cutting into bars.
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Old 02-18-2009, 12:21 PM   #30
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I am a huge fudgy brownie guy! I think a lot more people are leaning towards the fudgy end right now(not that cakey is wrong by any means). I am just heading off to work but will post my personal recipe when I get back home tonight...

Have a great day,
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