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

On Jan 21, 10:30*am, (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

I vaguely remember some brownies I had back in the late 60's...man,
they were good!

"Judy Haffner" > wrote in message
...
>
> 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

Just buy the most expensive brownie mix you can find (within reason). Those
are the best.

Don't forget to check the expiration date.


W. Pooh (AKA Winnie P.)

"Judy Haffner" > wrote in message
...
>
> 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

But if you really insist on making them from scratch, and you're making
chocolate brownies, you probably want to use natural unsweetened cocoa
poweder (not Dutch processed).
http://www.joyofbaking.com/cocoa.html

Dutch brownies suck.


W. Pooh (AKA Winnie P.)

On Jan 21, 12:30*pm, (Judy Haffner) wrote:
> Do you have a favorite brownie?
....

I think the brownies that Bryan's wife made for me this Christmas were
among the best I've ever had. Probably a home made mix, and I'm sure
there was a lot of probably Giradelli chocolate in them, because they
were the most rich chocolaty and delicious browines I've had in a long
time!

John Kuthe...

In article >,
(Judy Haffner) wrote:

> Do you have a favorite brownie?


These are pretty good.

Barb Schaller's Famous Orgasmic Chocolate Brownies
Recipe By: Barb Schaller

Serving Size: 20

First Place, Minnesota State Fair -- twice.

1 cup unsalted butter (8 oz.)
4 ounces unsweetened baking chocolate (I like Guittard's Oban wafers)
2 cups granulated sugar (15 oz.)
4 eggs
2 teaspoons vanilla extract
1/2 to 3/4 teaspoon almond extract
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cups cake flour (6 oz.)
1 teaspoon baking powder (maybe 3/4 tsp if the bp is very fresh)
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. You may want to support the bottom with
cardboard.

First Place, Plain Brownies, 1997 and 2002 Minnesota State Fairs.

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
--
Barb,
http://web.me.com/barbschaller September 5, 2011

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

On Jan 21, 10:30*am, (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

This is my favorite brownie recipe. We served these in the
restaurant. And we made the dessert out of them that is at the
bottom of the recipe. You can frost them or not....you can use nuts
or not....I liked them without frosting and with lots of nuts.

http://hizzoners.com/recipes/cookies...-ever-brownies

ImStillMags wrote:

>This is my favorite brownie recipe. * We
> served these in the restaurant. * And we
> made the dessert out of them that is at
> the bottom of the recipe. * You can frost
> them or not....you can use nuts or
> not....I liked them without frosting and
> with lots of nuts.

>http://hizzoners.com/recipes/cookies-and
>-desserts/162-best-ever-brownies

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

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

Here's my brownie recipe.

1 stick of butter, melted
1 1/3 cups sugar
6 tablespoons cocoa
2 eggs
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup toasted pecans

Bake at 350° for 25 minutes.

On Sat, 21 Jan 2012 09:30:22 -0900, (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 don't stray far from the original (same for cheesecake). Make mine
dark chocolate fudgy brownies - with or without nuts.

Take a box of the cheapest brownie mix you can find and under bake it
by as long as you dare, 5-10 minutes. It will be very soft when you
take it out. Let cool and then refrigerate over night, it will set up
to be like a soft fudge. Orgasmically good! If you're too chicken to
try that, follow the recipe directions for chewy/fudge style which is
pretty much baked through when you take it out. Scatter chocolate
chips over the top and let the heat soften them (they won't melt and
the only way you know they're soft is to touch them). When soft (give
it a minute or two), spread to an even thickness with a knife, let
brownie cool completely and cut. The crunch of the chocolate is a
nice juxtaposition to the softness of the brownie.


--

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On Sat, 21 Jan 2012 13:56:55 -0500, "Christopher M."
> wrote:

> Just buy the most expensive brownie mix you can find (within reason). Those
> are the best.

I go for the opposite end of the expense spectrum, generic brownies
are great.
>
> Don't forget to check the expiration date.

That's always a good idea.

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I have never really liked them. My coworker makes those "flour-less"
brownies made with beans and hers are ok. I do remember as a child
someone served brownies that have the layered frosting on them, with a
strong mint flavored layer that was white-those I loved because of the
mint.

On 1/21/2012 12:49 PM, Melba's Jammin' wrote:
> Barb Schaller's Famous Orgasmic Chocolate Brownies
> Recipe By: Barb Schaller
>
> Serving Size: 20
>
> First Place, Minnesota State Fair -- twice.
>
> 1 cup unsalted butter (8 oz.)
> 4 ounces unsweetened baking chocolate (I like Guittard's Oban wafers)
> 2 cups granulated sugar (15 oz.)
> 4 eggs
> 2 teaspoons vanilla extract
> 1/2 to 3/4 teaspoon almond extract
> 1 cup chopped nuts, optional (walnuts or pecans)
> 1 1/3 cups cake flour (6 oz.)
> 1 teaspoon baking powder (maybe 3/4 tsp if the bp is very fresh)
> 1/2 teaspoon salt
>

Now if you mixed 8 oz of cream cheese with a beaten egg and 1/4 cup of
sugar and spooned it over and swirled it into your brownie batter you
would have something divine.

gloria p
who believes cheese improves
nearly everything

On Sat, 21 Jan 2012 17:47:26 -0600, (z z) wrote:

> I have never really liked them. My coworker makes those "flour-less"
> brownies made with beans and hers are ok. I do remember as a child
> someone served brownies that have the layered frosting on them, with a
> strong mint flavored layer that was white-those I loved because of the
> mint.

I've never thought about flourless brownies before... think I'll try
that soon. Found a Nestle recipe, which I suppose should be pretty
good. I'll get more almond meal from Trader Joe's and substitute that
for the pecans though.
http://www.meals.com/Recipes/Flourle...ecipeid=143650

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In article >,
gloria p > wrote:

> On 1/21/2012 12:49 PM, Melba's Jammin' wrote:
> > Barb Schaller's Famous Orgasmic Chocolate Brownies
> > Recipe By: Barb Schaller

> Now if you mixed 8 oz of cream cheese with a beaten egg and 1/4 cup of
> sugar and spooned it over and swirled it into your brownie batter you
> would have something divine.
>
> gloria p
> who believes cheese improves
> nearly everything

I'll consider it ‹ thanks much for the measures!! I've never done it
because I wasn't sure about an egg and how much sugar. !!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

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.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

z z wrote:

>I have never really liked them. My
> coworker makes those "flour-less"
> brownies made with beans and hers are
> ok. I do remember as a child someone
> served brownies that have the layered
> frosting on them, with a strong mint
> flavored layer that was white-those I
> loved because of the mint.

I really enjoy good homemade brownies, but do NOT like them from a mix,
IMO.

This is the Chocolate Mint Brownies recipe I use and we love them!

1 cup flour
1/2 cup butter, softened
1/2 tsp. salt
4 eggs
1 tsp. vanilla
1 can (16 oz.) chocolate-flavored syrup
1 cup sugar

Filling:
2 cups powdered sugar
1/2 cup butter, softened
1 tbsp. butter
1/2 tsp. mint extract
3 drops green food coloring

Topping:
1 pkg. (10 oz.) mint chocolate chips
9 tbsp. butter

Combine the first 7 ingredients in a large mixing bowl. Beat at medium
speed for 3 minutes. Pour batter into greased 13 x 9" baking pan. Bake
at 350º for 30 minutes. (top of brownies will appear wet), Cool
completely. Beat filling ingredients in a medium bowl until creamy.
Spread over cooled brownies and refrigerate until set.
For topping, melt mint chips and 9 tbsp. butter in small saucepan over
low heat. Let cool for about 30 minutes, or until lukewarm, stirring
occasionally. Spread over filling. Chill before cutting. Store in the
the refrigerator.
NOTE: These brownies get moister if you can leave them in the
refrigerator for a day, or two, but we're never able to do that!

Judy

On Jan 21, 4:15*pm, " > wrote:
> 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
>
> Here's my brownie recipe.
>
> 1 stick of butter, melted
> 1 1/3 cups sugar
> 6 tablespoons cocoa
> 2 eggs
> 3/4 cup flour
> 1/2 teaspoon baking powder
> 1/4 teaspoon salt
> 1 teaspoon vanilla
> 1/2 cup toasted pecans
>
> Bake at 350° for 25 minutes.

I left out the pan size. Bake in greased 8x8 inch pan.

gloria p wrote:

>Now if you mixed 8 oz of cream cheese
> with a beaten egg and 1/4 cup of sugar
> and spooned it over and swirled it into
> your brownie batter you would have
> something divine.

You mean something like this? We love these and usually have to double
the recipe.

Chocolate Cream cheese Brownies

1 pkg. (4 oz.) German sweet chocolate
3 tbsp. butter
2 eggs
3/4 cup sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. almond extract
1/2 cup chopped nuts

Filling:

2 tbsp. butter
1 pkg. (3 oz.) cream cheese, softened
1/4 cup sugar
1 egg
1 tbsp. flour
1/2 tsp. vanilla

In saucepan, melt chocolate and butter over low heat, stirring
frequently. Set aside. In a bowl, beat the eggs; add sugar and beat
until thick. Add flour, salt and baking powder to egg mixture and mix
well. Add the melted chocolate, vanilla and almond extracts and nuts.
Pour half the batter into a greased 8 inch square pan; set aside. For
filling, beat butter and cream cheese in a mixing bowl until light.
Gradually add sugar, beating until fluffy. Blend in egg, flour and
vanilla; mix well and spread over batter in pan. Dollop remaining batter
over filling. With a knife, cut through batter to create a marbled
effect. Bake at 350º 35 to 40 minutes, or until tests done. Cool.
Store in the refrigerator. Makes about 2 doz. squares.

Judy

On 1/21/2012 5:20 PM, Melba's Jammin' wrote:
> In >,
> gloria > wrote:
>
>> On 1/21/2012 12:49 PM, Melba's Jammin' wrote:
>>> Barb Schaller's Famous Orgasmic Chocolate Brownies
>>> Recipe By: Barb Schaller
>
>> Now if you mixed 8 oz of cream cheese with a beaten egg and 1/4 cup of
>> sugar and spooned it over and swirled it into your brownie batter you
>> would have something divine.
>>
>> gloria p
>> who believes cheese improves
>> nearly everything
>
> I'll consider it ‹ thanks much for the measures!! I've never done it
> because I wasn't sure about an egg and how much sugar. !!


If you google "cream cheese swirl brownies" you will get dozens of
variations of this recipe. Mine calls for more cheese than most
but cream cheese is my weakness. A tsp of vanilla is also a good
addition plus a pinch of salt.

gloria p

"Judy Haffner" > wrote in message
...
>
> 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

A lady I work with made the Barefoot Contessa brownies (shes a fan, I'm
not ) and brought then in to the office, they were the best brownies I ever
had!
http://www.foodnetwork.com/recipes/i...pe3/index.html

On Jan 21, 5:47*pm, (z z) wrote:
>
> I have never really liked them. My coworker makes those "flour-less"
> brownies made with beans and hers are ok.
>
>
My god.

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
>


I really like the Better Homes & Gardens Cookbook recipe. Made with
lots of nuts and no frosting, please.

-Bob

On Sat, 21 Jan 2012 18:02:36 -0800 (PST), ItsJoanNotJoann
> wrote:

> On Jan 21, 5:47*pm, (z z) wrote:
> >
> > I have never really liked them. My coworker makes those "flour-less"
> > brownies made with beans and hers are ok.
> >
> >
> My god.

I still don't know what he meant by "beans". If you looked at the
recipe link I posted, it looks like a flourless chocolate cake and the
nuts are optional. If you've never had flourless chocolate cake and
you like chocolate, give it a try. It's addicting.

--

Tell congress not to censor the web. Add your voice here.
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On Jan 21, 9:50*pm, Sqwertz > wrote:
>
> >> Do you have a favorite brownie?
>
> I prefer them with lots of crunchy nuts and also frosted.
>
> >> Judy
>

>
> I don't understand the obsession with putting walnuts or pecans in
> brownies (or fudge - double yuck. *Probably *because I don't like
> those two nuts. *Why not just put cashews in them instead (if you feel
> you MUST have nuts)? Cashews are probably the least objectionable but
> out there.
>
> -sw (hold the nuts, icing good)
>
>
Cashews would be my least favorite nut, not wild about icing either.
Walnuts or pecans are fine with me but if someone gifts me with a pan
of brownies and it contains cashews, I'm not going to complain.

Sqwertz > wrote:

>On Sat, 21 Jan 2012 21:02:01 -0500, news wrote:

>> A lady I work with made the Barefoot Contessa brownies (shes a fan, I'm
>> not ) and brought then in to the office, they were the best brownies I ever
>> had!

>http://www.foodnetwork.com/recipes/i...pe3/index.html

>"Bake for 20 minutes, then rap the baking sheet against the oven shelf
>to force the air to escape from between the pan and the brownie
>dough."

>What does that mean - Just pick it and slam it down a couple times?

Yes, it also makes the cockroaches scatter.



S.

On Jan 21, 10:50*pm, Sqwertz > wrote:
> On Sat, 21 Jan 2012 21:21:29 -0600, zxcvbob wrote:
> > 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
>
> > I really like the Better Homes & Gardens Cookbook recipe. *Made with
> > lots of nuts and no frosting, please.
>
> I don't understand the obsession with putting walnuts or pecans in
> brownies (or fudge - double yuck. *Probably *because I don't like
> those two nuts. *Why not just put cashews in them instead (if you feel
> you MUST have nuts)? Cashews are probably the least objectionable but
> out there.
>
> -sw (hold the nuts, icing good)- Hide quoted text -
>
> - Show quoted text -

Maybe you're the one with the obsession of NOT putting nuts in
brownies or fudge. I like them both ways. I love cashews but they
don't belong in brownies or fudge. In contrast, I think walnuts are
okay in some baked goods but I don't like them just for eating. I can
eat pecans either way.

On Sat, 21 Jan 2012 19:42:12 -0800, sf > wrote:

>On Sat, 21 Jan 2012 18:02:36 -0800 (PST), ItsJoanNotJoann
> wrote:
>
>> On Jan 21, 5:47*pm, (z z) wrote:
>> >
>> > I have never really liked them. My coworker makes those "flour-less"
>> > brownies made with beans and hers are ok.
>> >
>> >
>> My god.
>
>I still don't know what he meant by "beans". If you looked at the
>recipe link I posted, it looks like a flourless chocolate cake and the
>nuts are optional. If you've never had flourless chocolate cake and
>you like chocolate, give it a try. It's addicting.

I don't know if this is what angie was talking about, but I've had
this one on the to-do list for a long time-
http://happyherbivore.com/2009/05/ve...bean-brownies/

Jim

There are several variations of bean brownie recipes. Most call for 15oz
can black beans, drained. Some have coffee added. Most have alot of dry
cocoa to substitute for flour. All have more eggs than usual. If you
want it gluten free then you end up with a more fudgy brownie. If you
want a crusty brownie you still need flour-but you can use bean flour?
Some of the recipes also add chocolate chips, that I am not fond of.
When there are alot of eggs in a recipe, you can safely use Splenda
instead of sugar because the baked product will still solidify and hold
together.

On Sun, 22 Jan 2012 08:04:04 -0500, Jim Elbrecht >
wrote:

> On Sat, 21 Jan 2012 19:42:12 -0800, sf > wrote:
>
> >On Sat, 21 Jan 2012 18:02:36 -0800 (PST), ItsJoanNotJoann
> > wrote:
> >
> >> On Jan 21, 5:47*pm, (z z) wrote:
> >> >
> >> > I have never really liked them. My coworker makes those "flour-less"
> >> > brownies made with beans and hers are ok.
> >> >
> >> >
> >> My god.
> >
> >I still don't know what she meant by "beans". If you looked at the
> >recipe link I posted, it looks like a flourless chocolate cake and the
> >nuts are optional. If you've never had flourless chocolate cake and
> >you like chocolate, give it a try. It's addicting.
>
> I don't know if this is what angie was talking about, but I've had
> this one on the to-do list for a long time-
> http://happyherbivore.com/2009/05/ve...bean-brownies/
>
Thanks for the recipe. Are you a vegan? How did you hear about a
brownie made with black beans? I'll assume that while you think it's
interesting, it's not grabbing you or you would have tried it already.
I think I'll make the version I posted upthread, probably today...
because it really appeals to me a lot.


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"Crispy Critters"... just prior to Girl Scout Cookies.

On Jan 22, 8:30*pm, Sqwertz > wrote:
>
>
> If somebody were to give me a pan full of pecan or walnut brownies I
> wouldn't complain either. *But I would re-gift them to somebody the
> original giver does not know, or is unlikely to meet anytime soon.
>
> -sw
>
>
Pass that pan to me, I won't tell!

sf wrote:
> Thanks for the recipe. Are you a vegan? How did you hear about a
> brownie made with black beans? I'll assume that while you think it's
> interesting, it's not grabbing you or you would have tried it already.
> I think I'll make the version I posted upthread, probably today...
> because it really appeals to me a lot.
>

I have seen such recipes in a low-carb context.


--
Jean B.

On Mon, 23 Jan 2012 22:16:29 -0500, "Jean B." > wrote:

> sf wrote:
> > Thanks for the recipe. Are you a vegan? How did you hear about a
> > brownie made with black beans? I'll assume that while you think it's
> > interesting, it's not grabbing you or you would have tried it already.
> > I think I'll make the version I posted upthread, probably today...
> > because it really appeals to me a lot.
> >
>
> I have seen such recipes in a low-carb context.

That's a possibility too.

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sf wrote:
> On Mon, 23 Jan 2012 22:16:29 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> Thanks for the recipe. Are you a vegan? How did you hear about a
>>> brownie made with black beans? I'll assume that while you think it's
>>> interesting, it's not grabbing you or you would have tried it already.
>>> I think I'll make the version I posted upthread, probably today...
>>> because it really appeals to me a lot.
>>>
>> I have seen such recipes in a low-carb context.
>
> That's a possibility too.
>
I should add that that would be with artificial sweeteners
(plural, because I think the chocolate would benefit from the
synergism of more than one such sweetener). And purist would use
soy beans.

--
Jean B.

On Mon, 23 Jan 2012 22:39:23 -0500, "Jean B." > wrote:

> sf wrote:
> > On Mon, 23 Jan 2012 22:16:29 -0500, "Jean B." > wrote:
> >
> >> sf wrote:
> >>> Thanks for the recipe. Are you a vegan? How did you hear about a
> >>> brownie made with black beans? I'll assume that while you think it's
> >>> interesting, it's not grabbing you or you would have tried it already.
> >>> I think I'll make the version I posted upthread, probably today...
> >>> because it really appeals to me a lot.
> >>>
> >> I have seen such recipes in a low-carb context.
> >
> > That's a possibility too.
> >
> I should add that that would be with artificial sweeteners
> (plural, because I think the chocolate would benefit from the
> synergism of more than one such sweetener). And purist would use
> soy beans.

... I don't think I like them.

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sf > wrote:

>On Sun, 22 Jan 2012 08:04:04 -0500, Jim Elbrecht >
>wrote:
-snip-
>>
>> I don't know if this is what angie was talking about, but I've had
>> this one on the to-do list for a long time-
>> http://happyherbivore.com/2009/05/ve...bean-brownies/
>>
>Thanks for the recipe. Are you a vegan? How did you hear about a
>brownie made with black beans? I'll assume that while you think it's
>interesting, it's not grabbing you or you would have tried it already.
>I think I'll make the version I posted upthread, probably today...
>because it really appeals to me a lot.

I'm not vegan, but my daughter is. I don't remember how I stumbled
on it, but it looked interesting. I found it just before
thanksgiving and the house has been full of too many temptations ever
since.

Maybe next month---

Jim

On 1/21/2012 1:30 PM, Judy Haffner wrote:
>
> Do you have a favorite brownie?

Yes!

> Do you prefer the cake-like brownies, or more of a "chewy" one? Like
> them frosted, or prefer them plain?

The chewy kind. The cake-like brownies are not really brownies -
they're CAKE!!!

> Have a recipe you'd care to share?

Susan's Brownies recipe has been in our family for many years.
I'm not sure where it came from but it might have been a recipe
in the newspaper that my grandmother saved.

I don't have it here on the computer but I can bring it in
tomorrow and post it. AFAIC it's the best and ONLY brownie!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

sf wrote:
> On Mon, 23 Jan 2012 22:39:23 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Mon, 23 Jan 2012 22:16:29 -0500, "Jean B." > wrote:
>>>
>>>> sf wrote:
>>>>> Thanks for the recipe. Are you a vegan? How did you hear about a
>>>>> brownie made with black beans? I'll assume that while you think it's
>>>>> interesting, it's not grabbing you or you would have tried it already.
>>>>> I think I'll make the version I posted upthread, probably today...
>>>>> because it really appeals to me a lot.
>>>>>
>>>> I have seen such recipes in a low-carb context.
>>> That's a possibility too.
>>>
>> I should add that that would be with artificial sweeteners
>> (plural, because I think the chocolate would benefit from the
>> synergism of more than one such sweetener). And purist would use
>> soy beans.
>
> ... I don't think I like them.
>
I see you understand why this recipe stays in the back of my mind.

--
Jean B.