Last night I made brownies using the recipe on the box of Baker's
chocolate. They came out great. (I wanted to be sure to mention that
after my zucchini disaster.) I may be pointing out the obvious, but
this is new to me: By melting the chocolate and butter in the microwave
instead of a double boiler, making brownies from scratch is as easy as
making them from a mix. There's very litle clean-up: one bowl, one
mixing spoon, one measuring cup, and the pan you bake them in.


I fiddled with the recipe a little in that I used whole wheat flour
instead of white. They came out fine.


--Lia

would you print your recipe?
i don't have BAKERS CHOCOLATE.



"Julia Altshuler" > wrote in message
. ..
> Last night I made brownies using the recipe on the box of Baker's
> chocolate. They came out great. (I wanted to be sure to mention that
> after my zucchini disaster.) I may be pointing out the obvious, but this
> is new to me: By melting the chocolate and butter in the microwave
> instead of a double boiler, making brownies from scratch is as easy as
> making them from a mix. There's very litle clean-up: one bowl, one
> mixing spoon, one measuring cup, and the pan you bake them in.
>
>
> I fiddled with the recipe a little in that I used whole wheat flour
> instead of white. They came out fine.
>
>
> --Lia
>

Julia Altshuler wrote:
>
> Last night I made brownies using the recipe on the box of
> Baker's chocolate. They came out great.

Want another tip? Use any chocolate EXCEPT Baker's.
That's awful stuff. If you live in a suburban wasteland,
Ghiradelli is available in almost any supermarket.
If you live someplace with a Whole Foods or Trader Joe's,
Valrhona is very good.

> I fiddled with the recipe a little in that I used
> whole wheat flour instead of white. They came out fine.

Whole wheat flour in brownies? Forget what I said.
Baker's chocolate will do just fine in this recipe.

Mark Thorson wrote:

> Want another tip? Use any chocolate EXCEPT Baker's.
> That's awful stuff. If you live in a suburban wasteland,
> Ghiradelli is available in almost any supermarket.
> If you live someplace with a Whole Foods or Trader Joe's,
> Valrhona is very good.

> Whole wheat flour in brownies? Forget what I said.
> Baker's chocolate will do just fine in this recipe.


I wonder if both Baker's and whole wheat flour are getting a bad rep.

I'd say that Baker's was ordinary, not awful. I was comparing the
ease of those brownies to those made from a mix. The Baker's brownies
were better than a box mix. I'm sure it isn't as good as Ghiradelli or
Valrhona. I'll try those and thank you for your recommendation. Am I
correct that I'd want to buy the Noir Amer?
http://www.hhhh.org/cloister/chocola.../valrhona.html


As for whole wheat flour-- If you think of whole wheat as a substitute
for white flour for people who don't know what's good for them, if those
people substitute it all the time without thinking about the taste of
the finished product, then I'm with you. But I'm someone who has no
particular health problems. I can eat white flour and butter and eggs
if I choose. It's just that I often find that brownies are too sweet
and have too little texture. That was my criticism when I used the
recipe in Silver Palate. They were mushy and had no character. That's
not to say that I'd turn down a Silver Palate brownie, only that I
thought I'd play with the Baker's recipe to see what I could do with it.
I solved the mushy and oversweet problems when I used whole wheat
flour. They hold together just a tad better. They're not as blandly
sweet. There's just a little more 'something else' besides plain
chocolate bar to the brownies made with whole wheat flour.


I try to think of whole wheat flour just as a different ingredient that
can be used for variety. I may try brownies made with oat flour for the
same reason.


--Lia

Mark Thorson wrote:
> Julia Altshuler wrote:
> >
> > Last night I made brownies using the recipe on the box of
> > Baker's chocolate. They came out great.
>
> Want another tip? Use any chocolate EXCEPT Baker's.
> That's awful stuff. If you live in a suburban wasteland,
> Ghiradelli is available in almost any supermarket.
> If you live someplace with a Whole Foods or Trader Joe's,
> Valrhona is very good.
>
> > I fiddled with the recipe a little in that I used
> > whole wheat flour instead of white. They came out fine.
>
> Whole wheat flour in brownies? Forget what I said.
> Baker's chocolate will do just fine in this recipe.

Worng! King Arthur had a recipe for whole wheat brownies on their bag
a while back, and they are just fine. I'll agree with you about the
Baker's baking chocolate. I tried Barb's recipe using that, and ws not
pleased with the outcome.

maxine in ri

> Julia Altshuler wrote:
>>
>> Last night I made brownies using the recipe on the box of
>> Baker's chocolate. They came out great.
>
>

this one?
http://www.kraftfoods.com/bakerschoc...ecipe_id=54515

On Wed, 22 Nov 2006 09:41:43 -0500, Julia Altshuler
> wrote:

>Last night I made brownies using the recipe on the box of Baker's
>chocolate. They came out great. (I wanted to be sure to mention that
>after my zucchini disaster.) I may be pointing out the obvious, but
>this is new to me: By melting the chocolate and butter in the microwave
>instead of a double boiler, making brownies from scratch is as easy as
>making them from a mix. There's very litle clean-up: one bowl, one
>mixing spoon, one measuring cup, and the pan you bake them in.
>
>
>I fiddled with the recipe a little in that I used whole wheat flour
>instead of white. They came out fine.
>
>
>--Lia

Wow!! sounds easy and yummy.

Thanks for sharing.

Koko




A Yuman being on the net
(posting from San Diego)