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Has anybody got a good recipe to make 12 chooclate brownies?

zxcvbob

wrote:
> Has anybody got a good recipe to make 12 chooclate brownies?
>

Brownies
(adapted from recipe in Better Homes & Gardens Cookbook)

1/3 C cocoa
1/2 C flour
1 C sugar
1/2 C salted butter or margarine
2 eggs
1 tsp vanilla
1/2 C chopped nuts

Peheat oven to 325°. Sift dry ingredients into mixing bowl. Add
remaining ingredients and beat well. Bake in greased 8x8x2" pan for 35
minutes.

* * *

Notice that there is no baking powder. This is not a typo.
I usually bake a triple recipe in my big lasagna pan, but if you bake a
single recipe it would make about 12. HTH :-)

Best regards,
Bob

The Dairy Farmer's Wife

wrote:
> Has anybody got a good recipe to make 12 chooclate brownies?

These have a few more goodies in them and are pretty hard to goof up.
We actually fill the dry ingredients in a quart jar and give it to the
neighbors for Christmas.

Layer in quart jar:

2/3 tsp salt
1/2cup + 1/8 cup of flour
1/3 cup cocoa
1/2cup flour
2/3 cup brown sugar
2/3 cup of granulated sugar
1/2 cup of chocolate chips
1/2 cup of vanilla chips
1/2-1 cup of walnuts (fill jar)

Dump into a bowl and mix with:
1tsp vanilla
1/2 cup of oil
3 eggs

Spread in greased 9X9 pan. Bake at 350 for 30-40 minutes.

The Dairy Farmer's Wife

wrote:
> Has anybody got a good recipe to make 12 chooclate brownies?

These have a few more goodies in them and are pretty hard to goof up.
We actually fill the dry ingredients in a quart jar and give it to the
neighbors for Christmas.

Layer in quart jar:

2/3 tsp salt
1/2cup + 1/8 cup of flour
1/3 cup cocoa
1/2cup flour
2/3 cup brown sugar
2/3 cup of granulated sugar
1/2 cup of chocolate chips
1/2 cup of vanilla chips
1/2-1 cup of walnuts (fill jar)

Dump into a bowl and mix with:
1tsp vanilla
1/2 cup of oil
3 eggs

Spread in greased 9X9 pan. Bake at 350 for 30-40 minutes.

Melba's Jammin'

In article .com>,
wrote:

> Has anybody got a good recipe to make 12 chooclate brownies?

Funny you should mention it. . . . Just cut 12 pieces instead of 20-24.
HTH.

{ Exported from MasterCook Mac }

Barb Schaller's Blue Ribbon Chocolate Cherry Amaretto Browni

Recipe By: Barb Schaller - First Place, 2005 Minnesota State Fair
Serving Size: 24
Preparation Time: 0:00
Categories: Bars

Amount Measure Ingredient Preparation Method
1/2 cup dried cherries finely chopped
4 oz unsweetened baking chocolate
1 cup unsalted butter (2 sticks, 8 oz)
2 tbsp unsweetened cocoa powder
2 tbsp Amaretto di Saronno liqueur
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
2 cups granulated sugar
4 eggs
1/2 cup Gedney State Fair Cherry Preserves (Barb
Schaller's recipe)
1 cup toasted walnuts
1 1/2 cups cake flour (6-1/2 ounces ~170g)
1 tsp baking powder

Move oven rack to middle of oven. Line a metal 9x13" baking pan with
parchment paper. Preheat oven to 350° F.

Chop the cherries in a food processor or with great skill and a sharp
knife; set aside.

Melt the chocolate and butter in a 2-quart microwave safe glass mixing
pitcher, about two minutes at full power. Stir to melt chocolate
completely and stir in cocoa powder.

Whisk in Amaretto, almond and vanilla extracts, salt, and sugar. Whisk
in the eggs, one at a time. Add the Cherry Preserves, the reserved
chopped dried cherries, walnuts, and mix well.

Combine the flour and baking powder and whisk into chocolate mixture
until no white flour remains. Pour into parchment-lined baking pan and
bake at 350° for about 33-35 minutes, using a toothpick to test for
doneness. Fudgy crumbs are okay, wet batter on the pick is not.

When done, remove from oven and set pan on a cooling rack to cool for
about 15 minutes. Remove brownies from pan to finish cooling: tilt pan
and quickly slip the brownies from the pan using the parchment to lift
and pull them out. You should be able to do this without wrecking the
brownies.

When completely cooled, frost with your favorite chocolate icing to
which 1/3 cup Gedney Cherry Preserves and 2-3 Tbsp Amaretto di Saronna
liqueur have been added. Lick the bowl of any remains! Cut into 12-24
pieces, depending on your lust for chocolate and cherry! Store covered
at room temperature for a day or two (if they last that long) or freeze
for later enjoyment.

Notes: Yes, I do use unsalted butter, cake flour, real almond extract,
and a flat wire whisk for mixing. If you don't, don't complain to me
about it. In fact, don't complain to me anyway! "-)

And I do hope you will enjoy these as much as we and the Fair Judging
staff did! A cup of good coffee or an icy cold glass of milk will only
enhance the experience. Oh, baby; oh, baby.

Dobru' chut'! (The Slovak equivalent of "Enjoy!")

Thanks for looking! I may have pictures later. Or I may not.

2004 State Fair Blue Ribbon Winner
© Barbara Schaller 2005
-Barb Schaller, Burnsville, Minnesota

‹‹‹‹‹

Per serving (excluding unknown items): 175 Calories; 12g Fat (57%
calories from fat); 2g Protein; 18g Carbohydrate; 58mg Cholesterol; 72mg
Sodium
Food Exchanges: 2 Fat; 1 Other Carbohydrates
_____

{ Exported from MasterCook Mac }

Barb Schaller's Famous Orgasmic Chocolate Brownies

Recipe By: Barb Schaller
Serving Size: 24
Preparation Time: 0:45
Categories: Bars

Amount Measure Ingredient Preparation Method
1 cup unsalted butter (8 oz.)
4 ounces unsweetened baking chocolate
2 cups granulated sugar (15 oz.)
4 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cups cake flour (6 oz.)
1 teaspoon baking powder
1/2 teaspoon salt

Move oven rack to center and preheat oven to 350° F. Line a 9x13" metal
baking pan with parchment paper.

In microwave oven, on medium-high power, melt butter and chocolate in
2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix
in granulated sugar, then beat in eggs, one at a time, with wire whisk.

Mix in vanilla and almond. Stir in nuts. Combine cake flour, baking
powder, and salt and fold into chocolate. Spread batter in 9x13" pan
lined with baking parchment and bake in preheated oven at 350°F for
about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs
on it, but not wet batter.
Cool pan on wire rack for 15 minutes before removing (if you wish)
brownies from pan.
‹‹‹‹‹
Notes: Please, keep the moaning down; it annoys the neighbors. I use
the baking parchment so the whole can be removed from the pan for easy
transport to a lucky recipient. May want to support the bottom with
cardboard.

First Place, Plain Brownies, 1997 and 2002 Minnesota State Fairs
(without the nuts), Second Place, 2004; First Place, Brownies with Nuts
and/or Frosting, 2005. Adapted from recipe in Cook's Illustrated
magazine, March/April 1994. Please note that I do use real chocolate,
unsalted butter and cake flour. If you do not, don't complain to me
about it. In fact, don't complain to me about it anyway.

Barb Schaller
M.A. Gedney Company's State Fair Peach Raspberry Jam and Cherry Jam Lady
Burnsville, Minnesota

Per serving (excluding unknown items): 197 Calories; 12g Fat (51%
calories from fat); 2g Protein; 23g Carbohydrate; 58mg Cholesterol; 72mg
Sodium
Food Exchanges: 1/2 Starch/Bread; 2 Fat; 1 Other Carbohydrates
_____

--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog Barcelona on Foot
http://jamlady.eboard.com

Pan Ohco

On 13 Nov 2006 03:07:22 -0800,
wrote:

>Has anybody got a good recipe to make 12 chooclate brownies?

Ping Barb Schaller for her Orgasmic Brownies recipe, the best I ever
eaten.
Or if I can find my copy, I will type it in later.

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