Making Homemade Brownies - Egg Count?

[Linda0818]

I have a bunch of cocoa powder I want to get used up, so I figured I'd make some brownies, since my son loves them so much. The recipe calls for 4 eggs. However, the eggs I have are pretty huge (jumbo). Would I be able to get away with using only 3 eggs instead of 4 since they're so large?

Also, the recipe I found calls for ONE CUP of melted butter. That seems like an awful lot. Is that normal???

What's your favorite things to make with cocoa powder, so I can get some extra ideas on what to do with my cocoa powder stash? I have quite a bit of it that's just sitting around doing nothing.

 

[Andy M.]

Here is a link to a chart from the American Egg Board. It will tell you how many Jumbos equal 4 Large and more.

Egg Size Conversion Chart & Tips | Incredible Egg

Egg size can make a huge difference in the flavor and texture of egg dishes. Check out the egg size conversion chart and tips from the Incredible Egg.

www.incredibleegg.org

 

[Linda0818]

Here is a link to a chart from the American Egg Board. It will tell you how many Jumbos equal 4 Large and more.

Egg Size Conversion Chart & Tips | Incredible Egg

Egg size can make a huge difference in the flavor and texture of egg dishes. Check out the egg size conversion chart and tips from the Incredible Egg.

www.incredibleegg.org

Thank you so much!

 

[pepperhead212]

An old favorite recipe I used to use the most had only
4 oz butter and 4 large eggs, but I often used 3 jumbos, as I got them frequently, back then. The one I make the most now, that uses 8 oz butter, is for the same size pan - 9x13 - but much thicker, and stickier. Here's the thinner one, that calls for cocoa, though 4 oz unsweetened chocolate can be used, instead:

1 c all purpose flour
3/4 c Dutch cocoa powder
1 tsp salt
1 tsp baking powder (if you like cakey brownies - I leave it out)
4 large eggs (or 3 jumbo)
2 c sugar
2 tsp vanilla extract
1 tsp salt (less, if using salted butter)
1/2 c melted unsalted butter
(melted with 4 oz unsweetened chocolate, if using instead of cocoa)
4 oz roasted walnuts, chopped (optional)

Preheat oven to 325°, then heavily butter a 9x13 pan, or line it with parchment or NS foil.

Whisk or sift together the flour, cocoa, and baking powder (if used). In another bowl, whisk together the eggs, vanilla, salt, and sugar, and add the butter slowly, then stir in the dry ingredients, folding in the nuts last. Spread into the prepared pan and level out. Bake 35-40 min., and cool before cutting..

 

[Linda0818]

An old favorite recipe I used to use the most had only
4 oz butter and 4 large eggs, but I often used 3 jumbos, as I got them frequently, back then. The one I make the most now, that uses 8 oz butter, is for the same size pan - 9x13 - but much thicker, and stickier. Here's the thinner one, that calls for cocoa, though 4 oz unsweetened chocolate can be used, instead:

1 c all purpose flour
3/4 c Dutch cocoa powder
1 tsp salt
1 tsp baking powder (if you like cakey brownies - I leave it out)
4 large eggs (or 3 jumbo)
2 c sugar
2 tsp vanilla extract
1 tsp salt (less, if using salted butter)
1/2 c melted unsalted butter
(melted with 4 oz unsweetened chocolate, if using instead of cocoa)
4 oz roasted walnuts, chopped (optional)

Preheat oven to 325°, then heavily butter a 9x13 pan, or line it with parchment or NS foil.

Whisk or sift together the flour, cocoa, and baking powder (if used). In another bowl, whisk together the eggs, vanilla, salt, and sugar, and add the butter slowly, then stir in the dry ingredients, folding in the nuts last. Spread into the prepared pan and level out. Bake 35-40 min., and cool before cutting..

Oh, nice. I may just use your recipe instead of the other one.

When you say "thinner", what do you mean? Could this recipe be put into a 9x9 pan instead of 9x13?

 

[pepperhead212]

I'd say this one is about an inch thick, so , you could try a 9x9 pan, for a thicker brownie. Maida Heatter's Palm Beach Brownies - those thick, gooey ones I make the most - are about twice as thick, in the same pan, with a half pound each of unsw chocolate, unsalted butter, and walnuts, 5 eggs, 3 3/4 c sugar, and only 1 2/3 c flour, for all that (can you tell I've made these too many times, to be able to recall these recipes so easily? lol) They are baked at a higher temp, for a crusty top on them. I always chill them, before cutting.

 

[Linda0818]

I'd say this one is about an inch thick, so , you could try a 9x9 pan, for a thicker brownie. Maida Heatter's Palm Beach Brownies - those thick, gooey ones I make the most - are about twice as thick, in the same pan, with a half pound each of unsw chocolate, unsalted butter, and walnuts, 5 eggs, 3 3/4 c sugar, and only 1 2/3 c flour, for all that (can you tell I've made these too many times, to be able to recall these recipes so easily? lol) They are baked at a higher temp, for a crusty top on them. I always chill them, before cutting.

Those sound delicious too. But I think I'm going to go with your recipe you posted above. I'll probably make them sometime tomorrow.

Thanks

 

[taxlady]

One of my favourite things to do with cocoa is quick1 and simple. It's a single serving fudge sauce for ice cream. It will harden a bit on the ice cream, so if you want chopped nuts or anything else to stick to the fudge sauce, have it ready before you start the fudge sauce. Start it the way you would make hot cocoa.

1 Tblsp cocoa
1 Tblsp sugar
1 Tblsp milk (It might work better with 2 Tblsp of milk. It has been a long time since I made this, so I don't remember for sure. I just made some. It's 1 tablespoon of milk.)
1 Tblsp butter
Optional: chopped nuts, chocolate chips, mini marshmallows, sprinkles, ...

Have everything measured and ready to use before you start.

Mix the cocoa and sugar in a heat proof bowl or cup, preferably something see through, like a Pyrex measuring cup. Stir the cocoa and sugar until evenly distributed.

Now stir in the tablespoon of milk. Stir until all of the powder is dark. It gets dark when it's properly wet. This is why a see through cup is helpful. You can see from the side if all of the milk has been well mixed into the cocoa-sugar mixture.

Put this in the microwave for about a minute at full power. It may bubble a bit.

Quickly stir in the butter and pour your fudge sauce over the ice cream. Now is the time to get the chopped nuts or whatever tossed onto the fudge sauce, before it hardens and the stuff won't stick.

 

[Linda0818]

One of my favourite things to do with cocoa is quick and simple. It's a single serving fudge sauce for ice cream. It will harden a bit on the ice cream, so if you want chopped nuts or anything else to stick to the fudge sauce, have it ready before you start the fudge sauce. Start it the way you would make hot cocoa.

1 Tblsp cocoa
1 Tblsp sugar
1 Tblsp milk (It might work better with 2 Tblsp of milk. It has been a long time since I made this, so I don't remember for sure.)
1 Tblsp butter
Optional: chopped nuts, chocolate chips, mini marshmallows, sprinkles, ...

Have everything measured and ready to use before you start.

Mix the cocoa and sugar in a heat proof bowl or cup, preferably something see through, like a Pyrex measuring cup. Stir the cocoa and sugar until evenly distributed.

Now stir in the tablespoon of milk. Stir until all of the powder is dark. It gets dark when it's properly wet. This is why a see through cup is helpful. You can see from the side if all of the milk has been well mixed into the cocoa-sugar mixture.

Put this in the microwave for about a minute at full power. It may bubble a bit.

Quickly stir in the butter and pour your fudge sauce over the ice cream. Now is the time to get the chopped nuts or whatever tossed onto the fudge sauce, before it hardens and the stuff won't stick.

Oh nice! Would love to try this on some vanilla ice cream.

Thanks

 

[taxlady]

Oh nice! Would love to try this on some vanilla ice cream.

Thanks

I have only ever used this on vanilla ice cream.

I have some vanilla ice cream in the freezer in the basement. I'm seriously considering having this for dessert. I should check the fridge freezer to see if I can fit the carton of ice cream in it.

 

[Linda0818]

I have only ever used this on vanilla ice cream.

I have some vanilla ice cream in the freezer in the basement. I'm seriously considering having this for dessert. I should check the fridge freezer to see if I can fit the carton of ice cream in it.

I love vanilla ice cream. It's my favorite flavor. Love vanilla anything, really. I always buy French vanilla creamer for my coffee and love the vanilla flavored coffees as well.

 

[taxlady]

I just noticed that I already shared that recipe, the one I just wrote off the top of my head. I have it listed as working for 2-3, or maybe even four servings. Also, it uses more sugar. I just made it with the smaller amount of sugar and didn't really notice a difference.

Quick Fudge Sauce in the Microwave

Servings: Enough for 2 or 3 (possibly 4) servings of ice cream INGREDIENTS 1 Tablespoon of cocoa powder 3 Tablespoons of granulated sugar 1 Tablespoon of 10% cream (Whole milk or whipping cream would probably work too.) 1 Tablespoon of butter Special equipment: Microwave oven Microwave safe...

www.discusscooking.com

 

[Linda0818]

I just noticed that I already shared that recipe, the one I just wrote off the top of my head. I have it listed as working for 2-3, or maybe even four servings. Also, it uses more sugar. I just made it with the smaller amount of sugar and didn't really notice a difference.

Quick Fudge Sauce in the Microwave

Servings: Enough for 2 or 3 (possibly 4) servings of ice cream INGREDIENTS 1 Tablespoon of cocoa powder 3 Tablespoons of granulated sugar 1 Tablespoon of 10% cream (Whole milk or whipping cream would probably work too.) 1 Tablespoon of butter Special equipment: Microwave oven Microwave safe...

www.discusscooking.com

Hope your dessert treat was yummy

Sometime today or this evening I'm going to make those brownies using the recipe pepperhead posted. I haven't made brownies from scratch in ages. I normally buy the box mix. I love to cook, but baking is not enjoyable to me at all, to be honest. But, again, I need to start using up some of that cocoa.

 

[pepperhead212]

Here's another recipe, using cocoa, that I make every year (one of the Christmas cookies), that is super simple, though it does have a lot of butter. I always make this, and other shortbreads, in a food processor, with chilled butter - it all comes together into a ball, ready to roll out. Traditionally, the soft butter, with a little vanilla beaten in, has the dry ingredients beaten into it, but then it has to be chilled, before rolling out.

Chocolate Shortbread

1/2 c Dutch cocoa
1 c powdered sugar
1 3/4 c AP flour
1/2 c corn starch or tapioca starch
1/4 tsp salt
8 oz butter, chilled
1 tsp vanilla extract
Options: 2-3 tsp expresso powder, or 2-3 tsp orange zest

Combine dry ingredients in food processor, and process until completely mixed. Cut the sticks of butter into about 1/4" slices, and scatter around on the dry ingredients, and add the vanilla. Pulse several times, to get the butter chopped up, then process until the dough forms a ball. Preheat the oven to 300°.

Grease two half sheets, or line with parchment. Roll out the dough to about 1/3", or 1/2", if pressing a design - what I always do, with two half inch dowels, for the thickness. Cut to 1½" circles, if pressing a design, or 2" circles. Place 1/2" apart, or 3/4", if pressing a little thinner. If not pressing them, then take a fork and stab each round 3 times, all the way through. Bake 25-30 min., rotating pans halfway through. Cool on a wire rack.
Makes 4-5 dozen

 

[Linda0818]

Here's another recipe, using cocoa, that I make every year (one of the Christmas cookies), that is super simple, though it does have a lot of butter. I always make this, and other shortbreads, in a food processor, with chilled butter - it all comes together into a ball, ready to roll out. Traditionally, the soft butter, with a little vanilla beaten in, has the dry ingredients beaten into it, but then it has to be chilled, before rolling out.

Chocolate Shortbread

1/2 c Dutch cocoa
1 c powdered sugar
1 3/4 c AP flour
1/2 c corn starch or tapioca starch
1/4 tsp salt
8 oz butter, chilled
1 tsp vanilla extract
Options: 2-3 tsp expresso powder, or 2-3 tsp orange zest

Combine dry ingredients in food processor, and process until completely mixed. Cut the sticks of butter into about 1/4" slices, and scatter around on the dry ingredients, and add the vanilla. Pulse several times, to get the butter chopped up, then process until the dough forms a ball. Preheat the oven to 300°.

Grease two half sheets, or line with parchment. Roll out the dough to about 1/3", or 1/2", if pressing a design - what I always do, with two half inch dowels, for the thickness. Cut to 1½" circles, if pressing a design, or 2" circles. Place 1/2" apart, or 3/4", if pressing a little thinner. If not pressing them, then take a fork and stab each round 3 times, all the way through. Bake 25-30 min., rotating pans halfway through. Cool on a wire rack.
Makes 4-5 dozen

That sounds very good. Thank you.

 

[taxlady]

Here's a recipe for my favourite chocolate cake. It's easy. It's all mixed in the pan you bake it in, so much less clean up and it doesn't even have any eggs. I didn't put a photo with the recipe and the post is too old to add the photo now. So, I'll include it here. (originally called "Hurry up chocolate cake")

Quick Chocolate Cake TNT

This one is originally from More Food That Really Schmecks by Edan Staebler. It's quick, it doesn't have any eggs, it's moist and coarse, it is made in the pan you bake it in (less clean up). Preheat oven to 350 degrees F (175 C) 1½ cup all purpose whole grain wheat flour* (white flour...

www.discusscooking.com

 

[dcSaute]

I'd like to know how a home cook doing a simple recipe, manages adding 1.75 "jumbo" eggs vs. 4 "large" eggs.

them's the percentages - shooting the messenger is dis-allowed, mebbe.

 

[taxlady]

I'd like to know how a home cook doing a simple recipe, manages adding 1.75 "jumbo" eggs vs. 4 "large" eggs.

them's the percentages - shooting the messenger is dis-allowed, mebbe.

I'm not sure how you came to that conclusion. Here's a screenshot of the relevant part of the conversion table:

It says to substitute 3 jumbo eggs or 4 large eggs.

 

[dcSaute]

table, yes.
accuracy? all done in 'rounding off'

 

[taxlady]

table, yes.
accuracy? all done in 'rounding off'

So, how do you get " ...1.75 "jumbo" eggs vs. 4 "large" eggs."?

How much accuracy do you think is necessary? How exact do you think the individual eggs are? Do you think that all of the eggs of one size are exactly the same size as each other?