Brownies

[kimmer]

Krissel said ...

QUOTE

Oh, thanks a bunch for sending me to that site. Now all I can think of is brownies....

Well ... if you really want good brownies, skip Duncan Hines and try this easy, one bowl recipe from Baker's Chocolate:
BAKER'S ONE BOWL Brownies

Absolutely the best brownies I've ever made or tasted.

Tomorrow I'll share the link to a fantastic cake I baked.

Oh, and   ... you're all welcome.

[krissel]

Darn you....

[Jack W]

Hey kimmer!

That sounds scrumptious!

I think I'll give it a try after I collect the pieces-parts.

Thanks, That bachelor in Akron

[kcourt]

They sound sinful - from a real chocolate lover.  

Kathy

[kimmer]

You're all very welcome. I'm not a chocolate lover, but I like those brownies.

Bachelor Jack, when we were in our rental I had to spend a whole buck to buy a plastic micro bowl so I could make a batch of these. A whole dollar! hehehe

This past Tuesday I made this Jewish Pound Cake. It must have been good because all Mac came home with was my empty cake taker. No crumbs, no samples, no picture. Just loads of comments like, "Wow! Her best cake yet!" I'm gonna make another one in June for another group, and this time I cut and serve and make sure I get a small sample.

[Xairbusdriver]

I'm not much of a cook, so I have some questions about that brownie recipe.

QUOTE

Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

First, can I just cool off with a glass of iced tea instead of sitting in a pan on that wire rack? Second, where did the "foil handles" come from? Are they built into the brownies somehow? Does "cut into squares" refer to the "foil handles" or the brownies? The only thing I really understand is the part about placing the brownies in a locked container! If I don't do this with all my favorite desserts, Judy will usually eat her and my share!

[kimmer]

QUOTE(Xairbusdriver @ May 14 2009, 05:03 PM) <{POST_SNAPBACK}>

I'm not much of a cook, so I have some questions about that brownie recipe.

   ABD, if you can fit into a pan, especially one resting on a wire rack, then skip the iced tea, fill the pan with cool water and dive in.

Personally, I think Judy deserves your share as well as hers. After all, she puts up with you.

BTW, for those who want to try this recipe, I never line the pan with foil. I use baking parchment.

[Jack W]

kimmer,

I went out this afternoon and got the pieces parts for that Duncan Hines brownie recipe.
• 13" x 9" Pyrex pan
• Flour
• Pecans (altho not Duncan Hines)
• Vanilla
• Eggs
• Bakers unsweetened chocolate squares

I already had the sugar. Well, that was at least something.

Hey, it takes some doin' to stock up a bachelor pad. But it's fun!

Don't have time to make them tonight.
But maybe tomorrow or Tuesday.

I'm getting hungry just thinking about them!

I'll let you know how they turn out.

- Jack

Whoops, you can move this to the Community thread.

[kimmer]

Yeah, Jack!!!!! I'm proud of you!!!!!

Can't wait to hear how they turn out -- and I'm betting they'll be great!


PS: Thread moved. Now get baking!

[Jack W]

Forgot one pieces part: a microwavable bowl. I'll get it today. Promise.

This morning would have been a really good time to bake them. 38ºF outside.
Thank goodness it wasn't that cold inside!!!

[kimmer]

You'll need that bowl, that's for sure; but 38ºF!!!!! Stay inside and stay warm.

[Xairbusdriver]

Any glass bowl, cup, etc. should be 'microwavable,' assuming it doesn't have any metallic decorations on it. Even a plastic container will work as long as you don't try boiling stuff in it. Of course, the plastic type may be made of low temp stuff and melt before you want it to! And it can also 'outgas' rather toxic chemicals. But, you mighty actually enjoy the 'extra' 'flavors!'

The first (OK, two) criteria for be 'microwavable' is no metal and non-liquid absorbing material. For example, kiln dried pottery is usually OK, if you're sure there are no spots that might allow water into the clay. Water is one of the most reactive chemicals to microwaves. And it's obviously one of the most used in chemical in cooking, so anything that might trap water in it could easily break if heated too long, often before the item being heated reaches the stage you want. And the 'breaking' may be more like an explosion!

My real question is: will this recipe work in my Betty Crocker/Play School stove's oven?

I think I will simply maintain my status as the Official, Self-appointed, TS Dessert Taster. Please PM for my mailing address and pack items well and insulated, if needed. Thanks!

[Jack W]

They're in the oven now.

20 minutes to go.

Now I have to figure out what to use for removing dish from oven
And what to use for a wire rack.

Be prepared I always say.

[Jack W]

They're out of the oven @ 8:05.

If they taste half as good as they smell . . . . . .

I'll report later.

Notes to self:

1) Get some hot pads.

2) Get a cooling rack.

3) Get all ingredients together in advance. (You REAL cooks already know that one)

4) Chop up pecans in advance next time.

  Do they smell good!!!

Hey Jim, I'll bet even you could do this one.

Now you'll probably tell me you already are a gourmet cook!

How long do I need to let these morsels cool before I snag one and eat it???

Back later with a taste test report.

- Jack

[Jack W]

I found a way to speed up the 'cooling process'.

Since there were Al foil 'handles' in the Pyrex baking dish, I simply grabbed the handles and transferred the brownies onto a large plate. Of course the mass 'stress fractured' in the process. But the're going to get masticated anyway!

So now, it's 8:30 and I have a couple on a plate next to me.

Dive in Jack!!!!

They are SCRUMPTIOUS !!!!!!!

GOOD recommendation kimmer!

Although I knew they HAD to be good, with kudos coming from one of the best cooks here on TeeEss!

Thanks kimmer!  

- Jack

PS Is there any way to combine the two threads? I screwed up as usual.

Go for it if so.