Has anyone had a better classic brownie than ATK's recipe?
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ChefJune
Master Chef
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.
) 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.
bethzaring
Master Chef
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
tanya
Assistant Cook
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
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
Russellkhan
Senior Cook
There are at least three types of brownies. You left out my favorite: chewy ones.
Callisto in NC
Washing Up
What's Americas Test Kitchen?
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.
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.
Callisto in NC
Washing Up
I believe chewy is considered fudgy.
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
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/how-to/brownies-chewy-cakey-fudgy.aspx
Scotch
Head Chef
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
¼ cup butter (½ stick)
2 eggs (room temperature)
⅛ teaspoon salt
1 cup granulated white sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ 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.
BROWNIES
2 ounces bittersweet (baking) chocolate
¼ cup butter (½ stick)
2 eggs (room temperature)
⅛ teaspoon salt
1 cup granulated white sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ 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.
aguynamedrobert
Senior Cook
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,
Have a great day,
DownByTheRiverSide
Cook
I was reading this and kept hearing about Cake-y and Fudge-y and wondering which are closer to the ones I prefer. And actually, it is neither.
I have had many Brownies that left me totally cold, even though they had a nice flavor. I think it is the texture that is the most critical factor for me, and the one that most fail out on.
I want mine kind of tough and chewy on the outside and still ever so slightly moist in the middle. If anyone knows exactly what that is or a great recipe for it I would love to know.
I know I despise the ones that are very fluffly and cake-like, and I lean more towards the fudge ones, but most of them are just soft and fudgy and not chewy at all, so that one is not right either, though it is closer. Thanks for any help.
I have had many Brownies that left me totally cold, even though they had a nice flavor. I think it is the texture that is the most critical factor for me, and the one that most fail out on.
I want mine kind of tough and chewy on the outside and still ever so slightly moist in the middle. If anyone knows exactly what that is or a great recipe for it I would love to know.
I know I despise the ones that are very fluffly and cake-like, and I lean more towards the fudge ones, but most of them are just soft and fudgy and not chewy at all, so that one is not right either, though it is closer. Thanks for any help.
JoMama
Senior Cook
Chocolate Cherry Brownies !
( Insert very loud "ooohing" & "aaahing" here. )
Recipe here:
cottage recipes » 2008 » July » 20
( Insert very loud "ooohing" & "aaahing" here. )
Recipe here:
cottage recipes » 2008 » July » 20
DownByTheRiverSide
Cook
Thank You, I will check them out now.
Chocolate Cherry Brownies !
( Insert very loud "ooohing" & "aaahing" here. )
Recipe here:
cottage recipes » 2008 » July » 20
DownByTheRiverSide
Cook
Where is the ATK Brownie Recipe?? I tried to find it and couldnt. Thanks.
bethzaring
Master Chef
America's Test Kitchen does not GIVE anything away...you'll have to pay for that one at their website.....sorry, it sucks, but ATK is that way..
DownByTheRiverSide
Cook
Oh, My !!!! Well, they Over-Estimate their Importance ... at least to me !!! I dont PAY for Recipes, either, unless they are hard-bound (Books).
No big deal .... there probably wasnt more than a 25% chance it would have been to my liking anyway. And I already have several that are quite acceptable.
Thanks for the info, nonetheless. At least now I know.
Besides which, I bet some kind soul on this site or another one who has already paid for it will give it to me anyway.
No big deal .... there probably wasnt more than a 25% chance it would have been to my liking anyway. And I already have several that are quite acceptable.
Thanks for the info, nonetheless. At least now I know.
Besides which, I bet some kind soul on this site or another one who has already paid for it will give it to me anyway.
DownByTheRiverSide
Cook
Would you say they fall into the Cake-y, Fudge-y, or Chewy Category ??
I am a chewy kinda guy myself.
I am a chewy kinda guy myself.
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
I posted about these earlier in this thread - they are outstanding, and I've made them many times. I bake them for less time than indicated, about 32 minutes.
Chewy Brownies - Fine Cooking
In my experience they can be which ever you want
If you over mix....cake-y
If you under bake....fudge-y
I follow the recipe on the can, I believe it is 350 for 40 min in a 8x8. The top will look cooked perfectly but the middle will appear under cooked by the tooth pic test, but after they sit they are perfectly chewy brownies!
I have also bought Ghiradelli's box brownie (double chocolate) they seem to be identical, so if I don't feel like measuring..... also they are only $3!
If you over mix....cake-y
If you under bake....fudge-y
I follow the recipe on the can, I believe it is 350 for 40 min in a 8x8. The top will look cooked perfectly but the middle will appear under cooked by the tooth pic test, but after they sit they are perfectly chewy brownies!
I have also bought Ghiradelli's box brownie (double chocolate) they seem to be identical, so if I don't feel like measuring..... also they are only $3!
