280733 Sun Nov 06 11:10:46 -0800 2005 5 31 Home Cooking 0 1492252 It's such a pleasure to be baking again after the lousy hot hot HOT summer here in NYC. I would like to thank Candy for her chocolate poundcake recipe and the person who posted (sorry, misplaced name) the chestnut cake recipe, which is out of this world (I used unsweetened chestnut puree by the way). So thus inspired and being a big fan of Nick Malgieri (the author of the single best brownie recipe in the world in my opinion, see below), I immediately bought his new book. It is a treasure. Recipes are from his travels all around the world, including some unusual yeast-raised pastry and cookie recipes. Have been concentrating my baking on recipes from it - and plan to make just about everything in it. The Italian hazelnut cookies are spectacular and quite easy. The Pain Rustique Bordelais (part-rye French bread) and Elizabeth David's Potato Loaf are both excellent - caveat: the flour:water ratio in these recipes seems to me to be off, you have to watch out - either too much in the case of the first or too little in the second - I have baked bread for 35 years so know the feel of the dough). Heartily recommended! And here is the brownie recipe, from his Chocolate book, in papraphrase and slightly rejiggered (my emendations in brackets): Nick Malgieri's Supernatural Brownies (In large heavy-bottomed saucepan) Melt together 2 sticks / 1/2 lb unsalted butter and 8 oz favorite semisweet chocolate Stir in: 1 c granulated sugar 1 c dark brown sugar 4 eggs 2 tsp vanilla (can add 1/4 tsp almond extract) 1 tsp salt 1 cup ap flour (1/2 tsp baking powder) 1-2 cups chopped nuts (or 1 cup chocolate chips dark or white + 1 cup nuts) Bake in foil-lined and greased (I use cooking spray)13x9 pan at 350 deg f (25-30 nins - recipe cals for longer) just until set and shiny on top. Cool completely on rack and then allow to stand overnight, covered with foil or plastic wrap, before cutting. Do not! cut before allowing to stand, otherwise the result will be mediocre. Recipe has brought joy to many mouths. Cheers, Susan Sun Nov 06 11:10:46 -0800 2005 0 Susan Marmé 1 1492264 Are these brownies...fudgy, cakey or are they the "Elusive" (and hoped for) Chewy brownie? Thanks Sun Nov 06 13:07:33 -0800 2005 1492252 0 ChowFun (derek) 2 1492292 truly elusive, and longed for... Sun Nov 06 16:51:05 -0800 2005 1492264 0 smokey 2 1492294 More fudgy than chewy, I fear. But try them, you won't be disappointed. Sun Nov 06 18:17:50 -0800 2005 1492264 0 Susan Marme 3 1492302 I love these! I have been baking them as my exclusive brownie since I found the recipe on Lynn Rossetto Kasper's website some years ago. Sun Nov 06 18:47:26 -0800 2005 1492294 0 ChittaChef 1 1492265 Susan, thanks so much for this. I usually avoid my computer on weekends and was just on this board to get a recipe I needed for dinner tonight, but I couldn't resist your post! I love NM's How to Bake and now I think I'll have to pick up his new one as well. Sun Nov 06 13:11:04 -0800 2005 1492252 0 LindaMc