On Sat, 21 Jan 2012 09:30:22 -0900, (Judy Haffner)
wrote:

>
>Do you have a favorite brownie?

Best tasting brownies... or brownies that give the best effect?

In article >,
Melba's Jammin' > wrote:
>In article >,
> (Judy Haffner) wrote:
>
>> Melba's Jammin' wrote:
>>
>> >These are pretty good.
>>
>> >Barb Schaller's Famous Orgasmic
>> > Chocolate Brownies Recipe By: Barb
>> > Schaller
>>
>> >Serving Size: 20
>>
>> >First Place, Minnesota State Fair --
>> > twice.
>>
>> <snipped for length>
>>
>> These really do sound GOOD, so thanks for posting this here. It's really
>> a different recipe, using almond extract in the batter. I've never seen
>> Guittard's Oban Wafers here, so would probably just use the unsweetened
>> chocolate squares. I really do want to try them!
>>
>> Judy
>
>You're welcome. There's not much in this world that can't be improved
>with the addition of a little almond extract. I used to use more, but I
>think I like a smaller amount (as above). I order the Oban wafers from
>some outfit online -- in Utah, I think. When I don't have them, I use
>Ghirardelli unsweetened bars.

I keep Ghirardelli bars around just in case I need to whip up a batch of
these on short notice.

They're super good and super easy.

Perfectly fine if you use all vanilla too. (Only sub I make.)

Charlotte
--

On Feb 1, 1:01*am, (Charlotte L. Blackmer) wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>
>
>
>
> >In article >,
> > (Judy Haffner) wrote:
>
> >> Melba's Jammin' wrote:
>
> >> >These are pretty good.
>
> >> >Barb Schaller's Famous Orgasmic
> >> > Chocolate Brownies Recipe By: Barb
> >> > Schaller
>
> >> >Serving Size: 20
>
> >> >First Place, Minnesota State Fair --
> >> > twice.
>
> >> <snipped for length>
>
> >> These really do sound GOOD, so thanks for posting this here. It's really
> >> a different recipe, using almond extract in the batter. I've never seen
> >> Guittard's Oban Wafers here, so would probably just use the unsweetened
> >> chocolate squares. I really do want to try them!
>
> >> Judy
>
> >You're welcome. *There's not much in this world that can't be improved
> >with the addition of a little almond extract. *I used to use more, but I
> >think I like a smaller amount (as above). *I order the Oban wafers from
> >some outfit online -- in Utah, I think. *When I don't have them, I use
> >Ghirardelli unsweetened bars.
>
> I keep Ghirardelli bars around just in case I need to whip up a batch of
> these on short notice.
>
> They're super good and super easy.
>
> Perfectly fine if you use all vanilla too. *(Only sub I make.)
>
> Charlotte
> --- Hide quoted text -
>
> - Show quoted text -

Forrest Gump brownies. but I lost the recipe. It was very very
good

On Jan 21, 1:30*pm, (Judy Haffner) wrote:
> Do you have a favorite brownie?
>
> Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> them frosted, or prefer them plain?
>
> Have a recipe you'd care to share?
>
> I've tried many brownies over the years, and don't have just one in
> particular that stands out in my mind. I really like the marbled cream
> cheese brownies, and also the ones that use Hershey's chocolate syrup in
> them. I prefer them with lots of crunchy nuts and also frosted.
>
> Judy

Some with a marbleized cream cheese batter swirled throughout.
Definitely not AHA approved, but oh so tasty. They were one of those
once-a-year things for me.

On Jan 21, 1:00*pm, (Judy Haffner) wrote:

> Thanks, I did print this recipe out, as sure sounds good. They must be
> very chocolaty with the cocoa AND chocolate chips in them. I'd never
> heard of covering brownies with foil like that, after they are baked, so
> will have to try that.
>
> It didn't say what size pan to use, or else I missed it somehow, but
> would think a 9 *13" judging by the ingredients?
>
> Do you use more nuts in yours, than is called for?
>
> Yum! the brownie dessert sure sounds good too!
>
> Judy

Sorry to be so late in my reply. Yes a 9 x 13 pan. Depends on the
mood as to the amount of nuts.
If I plan on making the brownie dessert I use more KINDS of nuts. It
really makes for a great flavor.
Covering them with the foil makes what would be a more cake like
brownie a really MOIST and more dense brownie without being gummy.

Andy wrote:
>
> The next morning before the wedding Jon and his bride walked around passing
> out homemade fudge marijuana brownies. We were all wasted, including the
> bride and groom for the ceremony, conducted outdoors surrounded by
> Yosemite's grandeur!!!
>
> Yep, they were the best brownies we ever ate!!!

LOL! Back in the early 70's I occasionally made chicken pot pie for dinner.
I would buy one of those cheap frozen Banquet pot pies.
Put it in the oven for about 10 minutes to slightly thaw,
then cut a plug out of the middle and insert the good "pot"
Put the plug back in and continue cooking until done.

Nice meal with lingering pleasure and a TRUE pot pie.

Gary