Inadvertently, while searching for the best brownie recipes in existence, a BROWNIE SCOUT was born.
Our cookbook perusing uncovered five incredible brownie recipes that we'll share with you.But there's a hidden bonus. This quest for browniedom's best erased a chronic third-grade trauma - not being a Brownie Scout.
Ironically, a brownie scout was exactly who evolved from this foodish assignment.
We love brownies. The Betty Crocker Desserts Division estimates that Americans eat about 4 billion brownies each year. WOW!
There's no doubt in the minds of brownie fans what attracts them to the cakelike bar. It's the chocolate. Fifty-one percent of Americans surveyed said that chocolate is the number one reason they enjoy snarfing brownies.
A word about a cousin of the brownies - the "blondie." These brownie-sans-cocoa squares usually contain a variety of flavors, including vanilla, butterscotch and peanut butter (see following recipe).
The Betty Crocker survey showed that our favorite ingredient to combine with brownie batter is nuts. Walnuts are preferred in the Midwest, Northeast and West. But in the South, pecans outshelled walnuts two to one.
When asked to speculate, 68 percent believed that President Clinton's favorite added ingredient was nuts.
Quelle suprise!
Not only are brownies a beloved indulgence, they're also a quick and easy-to-make snack.
Many children have their first kitchen cooking experience baking brownies with an adult (or a clever older sibling) supervising.
Yet here's a sad warning: For many years, the brownie baker's efforts were rewarded by a bowl-licking session.
But BEWARE BROWNIE-PHILES - we received the following statement of warning: "General Mills Inc. does not recommend the practice (bowl-licking) because of the risk of food poisoning associated with ingesting raw eggs."Is nothing sacred?
In order to bake up a wonderful pan of brownies, first choose a recipe from the five we've listed and add these five steps. We guarantee you'll bake better brownies.
STEP 1: Bake at the correct oven temperature.
Heat the oven 10 to 15 minutes before baking to allow time for the oven to heat to the proper tem-per-a-ture.
Too high an oven temperature can create dry, crumbly brownies with crusty tops that may get done around the edges but not in the center. Too low a temperature can produce soggy or raw brownies and may prevent brownies from rising.
If your brownies bomb, have your oven checked for temperature accuracy. Test your oven at several different settings using a good oven thermometer.
STEP 2: Follow the recipe instructions.
Follow directions carefully; as all recipes are not the same (including boxed mixes).
If nuts are added, chop them; they'll disperse more evenly. Large pieces fall to the bottom of the batter.
STEP 3: Measure accurately.
Measure liquids at eye level in a standard glass or liquid-ingredient measuring cup. Too much liquid can cause soggy results.
STEP 4: The importance of pans.
Choosing the right pan - size and type - is as important as mixing up the ingredients correctly. A shiny pan is recommended for the best results. Too dark a pan can cause overbaking and dryness because it does not reflect the heat.
Greasing the pan properly is important. The bottom of the pan should be lightly but thoroughly greased. Greasing the sides of the pan creates a tendency for dough to crawl up the sides and may produce a "lip" on the edges and a depression in the center. These brownies are often done around the edges but not in the center.
One popular way to bake brownies is as cupcakes. Line 12 medium muffin cups with paper baking cups, or grease bottoms only of muffin cups. Fill cups three-fourths full. Bake for 25 minutes at 350 degrees F.
STEP 5: Testing for doneness.
There is no accurate doneness test for brownies. Bake brownies for only the time specified in the directions according to the recipes.
If you want fudgy brownies, bake only until a wooden toothpick inserted about 1 inch from the side of a pan comes out with a moist crumb. (The center will seem unbaked, but it will firm upon cooling.)
For extra fudgy brownies, cool them for only 15 minutes, then cover with foil and refrigerate. (Eat these chilled to savor the fudgelike texture.)
For chewy brownies, bake until a wooden toothpick inserted in the center comes out with a moist crumb.
For cakey brownies, bake until a wooden toothpick inserted in the center comes out clean.
- Thoroughly cool brownies for at least two hours before serving. (Now this is difficult. One must develop a stamina to refrain from yanking open the oven door and spooning the brownies directly into a waiting, salivating mouth.)
- To cut, use a plastic knife or a serrated table knife.
Now that you have the knowhow to turn out a batch of beautiful brownies, open your cupboard and start panhandling . . . (you'll need to buy ingredients.)
By the way, brownies were NOT named after a bunch of brown-jumpered, good-deed-doing girls.
The brownie legend tells of a clumsy baker who dropped a chocolate cake. And because chocolate was such a precious ingredient, the baker tearfully tasted the flattened dessert before tossing it. Voila! He discovered a rich, moist and chewy new treat.
The tasty tale is true . . .
Scout's honor!
*****
Recipes
PEANUT BUTTER BROWNIES
For Brownies:
1 stick butter
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter morsels
For Frosting:
1 cup semi-sweet chocolate morsels
3 tablespoons butter, divided
1/3 cup chopped peanuts
To prepare Brownies:
Preheat oven to 350 degrees F. Cream butter and peanut butter in small mixer bowl until fluffy. Beat in sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in peanut butter morsels. Spread batter evenly in buttered 9-inch square baking pan. Bake 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
To prepare Frosting:
Melt chocolate morsels and 2 tablespoons of the butter in small saucepan over low heat. Remove from heat. Stir in remaining 1 tablespoon butter until smooth. Spread over brownies. Sprinkle with nuts. Cut into squares before serving. Makes 12.
- Each serving contains 402 calories, 12g fat, 45g carb, 222mg sodium, 26mg cholesterol, 53% calories from fat.
- From American Dairy Association
KATHARINE HEPBURN'S BROWNIES
2 squares (1 ounce each) unsweetened chocolate
1 stick unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup flour
1/4 teaspoon salt
1 cup chopped walnuts
Preheat oven to 325 degrees F. Butter an 8-inch square baking pan. In a heavy saucepan, melt chocolate with butter over low heat, stirring until completely melted. Remove from heat and stir in sugar. Add eggs and vanilla; beat well. Stir in flour, salt and walnuts; mix well. Spoon batter into prepared pan. Bake for approximately 35 minutes. (Test them with toothpick - when done, pick comes out clean).
Cut into squares. Makes 9 brownies.
- Each serving contains 199 calories, 12g fat, 22g carb, 55mg sodium, 11mg cholesterol, 52% calories from fat.
3D BROWNIES
For Brownie layer:
1 8-ounce package Baker's semi-sweet baking chocolate squares
3 tablespoons butter or margarine
2 eggs
11/4 cups sugar
1/4 cup water
1 teaspoon vanilla
1 cup flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
3/4 cup chopped toasted macadamia nuts
For Cheesecake layer:
1 8-ounce package cream cheese, softened
2/3 cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons flour
For Glaze:
1/3 cup whipping or heavy cream
6 squares Baker's semi-sweet baking chocolate, finely chopped
1/4 cup chopped toasted macadamia nuts
Preheat oven to 350 degrees F.
To prepare Brownie layer:
Microwave chocolate and butter in large microwavable bowl on HIGH for 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Beat eggs in separate large bowl with electric mixer on medium speed until foamy. Gradually beat in 11/4 cups sugar, water and vanilla until thick and lemon colored.
Beat in chocolate mixture. Stir in 1 cup flour, baking powder, salt and nuts. Spread half of the brownie batter into greased foil-lined 9 X 13-inch baking pan; set aside.
To prepare Cheesecake layer:
Beat cream cheese, sugar, eggs, lemon juice and vanilla in medium bowl with electric mixer until smooth. Mix in flour. Spread evenly over brownie batter in pan. Spread remaining brownie batter evenly over cream cheese mixture. Swirl through batter with knife for a marble effect. Bake 45 to 50 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan.
To prepare Glaze:
Microwave cream in medium microwavable bowl on HIGH 45 seconds or until simmering. Stir in chopped chocolate until chocolate is melted and mixture is smooth. Spread glaze over cooled brownies. Sprinkle with nuts. Refrigerate 1 hour or until glaze is set. Cut into squares. Makes 24.
- Each serving contains 263 calories, 16g fat, 32g carb, 78mg sodium, 18mg cholesterol, 50% calories from fat.
- From LoriAnn Glen for Baker's Chocolate
- NOTE: This deep, dark and decadent recipe won "Best of the Best" prize in Baker's National Best Brownie Contest in 1996.
WHITE CHOCOLATE BROWNIES
1 stick unsalted butter
4 ounces white chocolate
2 large eggs at room temperature
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
Preheat oven to 325 degrees F. Lightly grease a 7 X 11-inch baking pan with butter or vegetable oil. Melt the butter in heavy saucepan; add chocolate and melt. Using mixer on medium-high speed, beat the eggs and salt in a medium-size mixing bowl until frothy, about 30 seconds. Gradually add the sugar and continue beating until the eggs are thick and pale, about 11/2 minutes. Scrape the bowl with a rubber spatula.
Add the chocolate mixture and the vanilla; mix on medium-low speed until blended, about 5 seconds. Scrape the bowl. Mix in the flour on low speed until blended, scraping the bowl with the rubber spatula once during blending. Pour the batter evenly into the prepared pan. Bake the brownies on the center oven rack until a toothpick inserted in the center comes out clean, about 40 minutes. Allow the brownies to cool on a rack for 1 hour before cutting. Makes 12 brownies.
- Each serving contains 227 calories, 11g fat, 30g carb, 183mg sodium, 22mg cholesterol, 44% calories from fat.
- From "Rosie's Bakery All Butter, Fresh Cream, Sugar-Packed, No-Holds- Barred Baking Book."
FROSTED GERMAN-CHOCOLATE BROWNIES
For Brownies:
1 bar (4 ounces) sweet chocolate (such as Baker's German's), broken up
1 stick butter or margarine (not spread), at room temperature
2/3 cup sugar
2 large eggs at room temperature
1 teaspoon vanilla
3/4 cup all-purpose flour
For Frosting:
1/2 cup sweetened condensed (not evaporated) milk
1/4 stick butter or margarine
Yolks from 2 large eggs
1 cup sweetened flaked coconut
1/2 cup pecans, coarsely chopped
1/2 teaspoon vanilla
To prepare Brownies:
Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on 2 sides. Lightly grease foil in pan. Melt chocolate in microwave or a small saucepan over very low heat. Beat butter and sugar in a medium-size bowl with electric mixer on high speed until pale and fluffy, about 2 minutes.
Beat in eggs one at a time, then the melted chocolate and vanilla. Stir in flour just until blended. Spread batter in lined pan. Bake 30-35 minutes until a pick inserted in center comes out with a moist crumb. Cool in pan on wire rack.
To prepare Frosting:
Put sweetened condensed milk, butter and egg yolks in a medium-size saucepan. Stirring constantly, bring to a simmer over medium-low heat. Cook and stir 4 minutes or until thick as mayonnaise. Stir in flaked coconut, chopped pecans and vanilla. Cool, stirring occasionally, 5 minutes or until thick enough to spread. Spread frosting over cooled brownies. Refrigerate about 30 minutes until frosting is firm. Lift foil by ends onto cutting board. Cut brownies into bars. Makes 12.
- Each serving contains 346 calories, 23g fat, 34g carb, 163mg sodium, 106mg cholesterol, 58% calories from fat.
- From Baker's Chocolate