652778 Wed Sep 16 09:30:12 -0700 2009 35 31 Home Cooking 0 5034093 All of the brownie mix discussion brought this to mind. An inquiry primarily to those who have made the Malgieri brownies, which truly do live up to their name. Recipe summary as I make it, my slight alterations in (): 8 oz butter, melted over low heat, add in 8 oz good bittersweet chocolate, chopped; allow to melt, add 1 cup white sugar, 1 cup dark brown sugar, 2 tsp vanilla (plus a tiny dribble of almond extract), 4 eggs one by one, 1 cup flour, (1/2 tsp baking powder), 1 tsp salt, (1/2 to) 1 cup chopped nuts (usually walnuts, sometimes pecans). 13x9 in pan, 350 deg F oven appx 30 mins (recipe calls for longer, I bake just until solid in center). Let cool, cover with aluminum foil, and let stand overnight before cutting/serving (this last is an essential step, do not!!! mess with these before they have rested). If you have made these, have you ever found a better recipe, and if so, what is it? If you haven't made these I urge you to give them a go. I have tried several other recipes since and always come back to these. Wed Sep 16 09:30:12 -0700 2009 13709 buttertart 1 5034212 buttertart, I haven't tried these but will do so. I REALLY love the Ina Garten Outrageous Brownies. They have a little bit of coffee in them for that extra goodness, and they are great. Very easy to overbake them though - gotta be careful of that. I don't get that whole thing that some people like when brownies or cookies are still kinda raw but overcooked brownies are worse! Wed Sep 16 10:04:31 -0700 2009 5034093 65384 chilibug 2 5034360 The Ina Garten recipe is like this doubled with less chocolate and more add-ins. I tried it and while it is excellent, I have to say I did not like it as much as these. Wed Sep 16 10:43:11 -0700 2009 5034212 13709 buttertart 1 5034256 4 eggs? Are these kinda cakey? Wed Sep 16 10:16:36 -0700 2009 5034093 111530 gordeaux 2 5034314 No, very fudgey. You just stir the eggs in, the batter is never beaten. Wed Sep 16 10:32:44 -0700 2009 5034256 13709 buttertart 1 5034276 I've been trying not to use my oven over these past summer months but am dying to try these...do you grease or prep the 13x9x2 inch pan at all before pouring in the batter? Thanks. Wed Sep 16 10:21:05 -0700 2009 5034093 11983 Val 2 5034331 I line it with aluminum foil or baking parchment and spray that with PAM. Form the foil on the outside of the pan, wet the pan under the tap, and put the foil in, smoothing it into the corners and up the sides. Baking parchment 1/2 of a half-sheet pan size sheet (how I get my parchment), cut the corners in the depth of the pan on a diagonal, spray pan w PAM, put the parchment in (the cut corners slide around and fit nicely), respray with PAM. Wed Sep 16 10:36:20 -0700 2009 5034276 13709 buttertart 3 5034459 Got it...(but just one more annoying question: what's the purpose of wetting the pan under the tap if I may ask?) Thanks again! Wed Sep 16 11:06:41 -0700 2009 5034331 11983 Val 4 5034502 I've been making these for about a year, but I use disposable aluminum foil pans. After a night in the 'frig, I turn them over on plastic wrap, let them sit for a while, and just peel off the pans and discard them. Then cut the brownies. Wed Sep 16 11:21:59 -0700 2009 5034459 10926 mnosyne 4 5034505 I was going to explain it but was rushing - it helps to hold the foil in place a bit when you are pressing it in - otherwise it slides around a lot. Same with the PAM before you put in the parchment (you don't want it to get wet, so can't use water). Of course you can grease the foil with shortening or butter if you don't use PAM, I just always have it handy. Wed Sep 16 11:22:45 -0700 2009 5034459 13709 buttertart 5 5037436 I disregard instructions to dab anything on a pan before lining it with parchment. Half the reason for using parchment is so that the pan doesn't need cleaning! I use the black-and-silvery bullnose binder clips sold in office supply stores to hold parchment in place. They are undamaged by 375-400 degree oven heat (never tried any higher). Thu Sep 17 12:33:42 -0700 2009 5034505 159317 greygarious 6 5037694 Good idea, my piece of parchment doesn't extend all the way up to the top of the pan so better for me to use the ol' PAM to secure it. Thu Sep 17 13:47:06 -0700 2009 5037436 13709 buttertart 1 5034297 I was with you until you got to the part about letting it rest overnight! I can barely resist going at the brownie batter with a spoon before it's baked. It does sound delicious! ~TDQ Wed Sep 16 10:27:24 -0700 2009 5034093 12005 The Dairy Queen 2 5034344 They are great and they are completely different and nondescript if you don't let them rest. It IS supernatural what happens to them. Try them. Step away from the pan!!! Wed Sep 16 10:38:55 -0700 2009 5034297 13709 buttertart 3 5034554 That is so weird. Okay, I see your note below that the recipe can be doubled, have you ever tried making them in muffin or mini-muffins? Or, might that compromise the supernatural effect. (I find if I make muffins or mini-muffins, I'm better about not chowing "more than my share." ~TDQ Wed Sep 16 11:39:10 -0700 2009 5034344 12005 The Dairy Queen 4 5034612 No so can't say. I give most of these away (always have a couple, though) so don't have them on hand for temptation. Wed Sep 16 11:55:12 -0700 2009 5034554 13709 buttertart 1 5034315 Those are my go-to brownies if I want something chewy. I like the man catcher brownies if I want something chocolatey, thick, and decadent. If I want a more adult taste, I use the bittersweet chocolate brownies on Chow, only w/ instant espresso powder. If I want something more and have more time, I do Dorie Greenspan's chocolate chipster brownies which is chocolate chip cookie dough over brownie batter and baked. Wed Sep 16 10:32:46 -0700 2009 5034093 39874 chowser 1 5034348 PS recipe can be doubled and baked in half-sheet pan prepped as belo at 350 deg F for +-40 mins. Wed Sep 16 10:39:57 -0700 2009 5034093 13709 buttertart 1 5036156 Sorry I missed this yesterday; the recipe I use is Nigel Slater's. The chocolate you use really helps. I stick to green and blacks, and organic cocoa powder. They're almost overwhelmingly rich and earthy. http://www.guardian.co.uk/lifeandstyle/2004/jun/13/foodanddrink.shopping2 I've just noticed the veiled reference he makes to "add whatever you want" and to Glastonbury. Thu Sep 17 02:11:15 -0700 2009 5034093 180623 Soop 2 5036459 Gee, whatever could he mean? Thu Sep 17 06:52:18 -0700 2009 5036156 13709 buttertart 3 5036483 lawl, i kno rite? Thu Sep 17 07:02:37 -0700 2009 5036459 180623 Soop 1 5036228 Here it is without customization. Its all the net. Nick's Supernatural Brownies 16 tbsp. unsalted butter, plus more for greasing 8 oz. bittersweet chocolate, cut into 1⁄4" pieces 4 eggs 1 cup sugar 1 cup firmly packed dark brown sugar 2 tsp. vanilla extract 1⁄2 tsp. fine salt 1 cup flour Preheat oven to 350. Grease/butter a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set aside. Pour enough water into a saucepan that it reaches a depth of one inch. Bring to a boil, reduce heat to low. Combine butter and chocolate in a medium bowl. set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat and set aside. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a rack. Cut and serve. Thu Sep 17 04:51:39 -0700 2009 5034093 1084738 mtomto 2 5037260 There was also a long discussion about these brownies here: http://chowhound.chow.com/topics/357805 Thu Sep 17 11:31:34 -0700 2009 5036228 39874 chowser 3 5037419 Latest post 2007. Lots of brownies baked since then... Thu Sep 17 12:27:23 -0700 2009 5037260 13709 buttertart 1 5036779 I love these brownies and prefer them to Ina's Outrageous Brownies. However, I did add dulce de leche swirl once and it made these to thick and pasty. So, just be aware of what you add! Thu Sep 17 08:53:46 -0700 2009 5034093 15001 jsaimd 1 5057004 I've tried so many brownie recipes but I have to say the Supernatural ones are my favourite too. The next time I make them I will definitely leave them overnight in the pan. I almost always double the recipe and use a half sheet with parchment and since it doesn't completely cover the interior of the pan I'm OK with daubing a little butter to hold the parchment in place since I have to wash the pan anyway. When I make the half sheet I will cut it into quarters first and wrap/freeze the extras which hold up very well. These are my "notes" on the recipe as I alter the recipe depending what I want to use the brownies for... I almost always make ganache for the brownies and sometimes sprinkle finishing salt on top. Everyone loves these brownies so have even decorated a few as it has been requested as the "birthday" cake. Use toasted chopped pecans and may add some extra finely chopped chocolate. For a deeper flavour will add some espresso powder. I think one of the reasons I love this recipe so much is because it is so adaptable but mainly because I love the texture [yes, even of the batter], taste, and how they somehow taste better each day - if they last that long. Fri Sep 25 00:20:05 -0700 2009 5034093 11319 Island Girl 1 5057053 I think the most important thing is the ingredients (i.e. the chocolate). What brand of chocolate do people use, and what's the cocoa solids %? Fri Sep 25 02:04:22 -0700 2009 5034093 180623 Soop 2 5057376 I use a number of chocolates from 62% (French Nestlé baking choc in 200 gm bars, friends bring it back for me) to 72% (Trader Joe's - grocery store here as you prob know - house label which is apparently Belgian Callebaut). Or a bunch of different ones mixed together - the high percentage ones like Lindt with some Hershey's Special Dark or other ordinary chocolate. They all work well. Just don't go with all very high percentage, they will be drier and not nearly as good. Fri Sep 25 06:55:45 -0700 2009 5057053 13709 buttertart 3 5057396 Lint we get over here and is considered quite good. However, I've a mistrust of "cooking" chocolate. In my youth, it was a waxy tasteless chocolate (although it's better than hersheys). Nestle have never made particularly good chocolate either in my experience. I use green and blacks (one 40%, one 70, one 80%), although it's a little more expensive. You've had experience of chocolate in the UK, am I right? What's your opinion on the difference? Chocolate has undergone a slight renaissance here too - thorntons used to be considered top-tier, but now places like Hotel Chocolat are above them. Fri Sep 25 07:03:02 -0700 2009 5057376 180623 Soop 4 5057503 I don't like Nestlé in general but this is really quite good. My only experience of UK chocolate (have only been in London once, sorry to say, and nowhere near a kitchen) is the milk chocolate bar kind, as on the Crunchie (my favorite). Use whatever you like as long as not high pctg like 97% - which you could use in the Hepburn brownies also discussed, recipe calls for unsweetened chocolate. Fri Sep 25 07:41:14 -0700 2009 5057396 13709 buttertart 1 5057256 Kathryn Hepburns brownies. I still have the original clipping from Ladies Home Journal from many, many years ago. I noticed they are all over the internet. Try them. Fri Sep 25 06:07:57 -0700 2009 5034093 323100 trvler 2 5057268 Oh, I'm a huge fan of Hepburn's. Therefore, I must try these. Thanks for the tip. http://www.epicurious.com/recipes/food/views/Katharine-Hepburns-Brownies-106559 ~TDQ Fri Sep 25 06:11:49 -0700 2009 5057256 12005 The Dairy Queen 1 5057288 The Kathryn Hepburn brownies were also Lorie Colwins favorite. Another suggestion--don't try pecans--they are too rich. Very, very simple for dessert. Just raspberry sauce and small scoop of ice cream or whipped cream. Fri Sep 25 06:19:22 -0700 2009 5034093 323100 trvler 2 5057454 Yes, the link I provided referenced a Laurie Colwin piece, edited by Ruth Reichl! Thanks for the tips on the pecans. ~TDQ Fri Sep 25 07:25:01 -0700 2009 5057288 12005 The Dairy Queen 1 5057465 I didn't think I could love a brownie recipe more than the Supernaturals until I bought Nick's "The Modern Baker". He has a recipe using cocoa nibs that makes me swoon. It isn't better than the supers....just different, perhaps slightly less sweet. Wonderful. Fri Sep 25 07:28:04 -0700 2009 5034093 113294 joannabar 2 5057488 He is da man as far as baking books are concerned. Have all his books, love that one and also A Baker's Tour. The cocoa nib one is a variation on Supernaturals, no? Fri Sep 25 07:34:36 -0700 2009 5057465 13709 buttertart