Printer Friendly Page Pin It This is a Brownie with a dry cracked crust, a wonderfully moist texture, and a deep chocolate flavor. Brownies are often classified as "fudgy" or "cakey", yet I would describe this brownie as a cross between the two. They are wonderful plain or I often serve them for dessert with a scoop of vanilla ice cream. The beauty of this Brownie is that it is made using just one bowl. First you melt the chocolate with the butter and then, one by one, you stir in the rest of the ingredients. You do not have to pull out your electric mixer, all you need is a wire whisk and spatula (or wooden spoon). The deep chocolate flavor of these brownies comes from semisweet chocolate and cocoa powder (either unsweetened or Dutch-processed). As I have stated so often with other chocolate recipes, the quality of the chocolate will affect the taste of your brownies. So buy the best you can afford. When choosing a chocolate, always buy one that you enjoy eating out-of-hand. Look for chocolate that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and one that has that wonderful 'snap' when you break it into pieces. Although this recipe calls for adding chocolate chips to the batter, you could substitute nuts (chopped walnuts or pecans) for the chocolate chips. Now, the challenge with all Brownies is how long they should be baked. It is amazing how just a minute or two will turn a moist brownie into one that is dry and tasteless. So use the stated baking time as a guide only and test the brownies a few minutes before the end of the baking time. Test with a toothpick inserted into the center of the brownies. These brownies are done when the toothpick still has a little batter clinging to it and a few moist clumps. You do not want the toothpick to be clean as this means the brownies have been over baked. Brownies are definitely America's favorite bar cookie (square). It is hard to believe that they began their life in a Sears, Roebuck and Co. catalog over 100 years ago (1897). Brownies are so named because of their dark brown color, not because they contain chocolate. In fact, the first brownie recipes didn't even contain chocolate. When I looked in Fannie Farmer's 'Boston Cooking School Cook Book' the Brownie recipe calls for butter, sugar, Porto Rico molasses, an egg, flour, and pecan meat. So, I think we can safely say that our Brownie has evolved over the last century.
This is a Brownie with a dry cracked crust, a wonderfully moist texture, and a deep chocolate flavor. Brownies are often classified as "fudgy" or "cakey", yet I.
Brownies Recipe & Video
These Skinny Chocolate Brownies are the perfect guilt-free chocolate fix for your sweet Saturday Night Fever #18: A Recipe Link Party ».
Healthy Brownie Recipes That Make a Diet Seem Decadent Is the link broken for the recipe for the Skinny Peanut Butter Swirl Brownies?
M's recipe comes out at exactly 100 calories per brownie, but I added. But my “ dough” (after i blended it) was really thin like chocolate mil and.
An easy recipe for healthy peanut butter swirl brownies. Made in less than Skinny Peanut Butter Swirl Chocolate Cupcakes-9. Peanut Butter.