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(Zspider) wrote in
om:

> Thanks for the brown sugar brownie recipe, Wayne. They sound
> delicious. The only thing that spooked me a little was the
> directions for the icing. I just made some brownie fudge icing
> and it had a "boil for 3 minutes while stirring" and I did
> exactly that, even used a timer, and the darned stuff never
> set up.

I understand. That seems to be a common complaint about this type/method
of icing. The trick, following the hard boil for several minutes, is to
let the mixture cook to very nearly room temperature before beating in
the confectioner's sugar. If the butter/brown sugar mixture is even a
little warm, the confectioner's sugar will melt rather than bind and
stiffen the frosting.

> Interesting that you used the wheat germ for texture. My
> brownies tasted pretty good but I've got to admit that the
> texture was a boring dense cake-type consistency.
>
> Michael

I've never tried the wheat germ in a chocolate brownie, but I see no
reason not to. The brownie I was trying to duplicate had a distinct
texture that obviously turned out to be wheat germ. My first few
attempts without it were not even close to the original. I even tried
whole wheat flour but all that did was make the brownie very heavy and
dense. The wheat germ simply adds texture to an already tender brownie.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.