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Chewy-gooey brownies.

Chewy-gooey brownies

In an unscientific poll, people who declared a fondness for brownies also clearly indicated that they liked them chewy-gooey. Chocolate led as the most popular flavor, but votes were divided as to the kind of chocolate used--and, indeed, chocolate wasn't the only choice.

Defining the perfect brownie is obviously a subjective proposition. Rather than enter a no-win fray with our own opinion, we offer six very different chewy-gooey brownies to try.

Dark Chocolate Chewy Brownies

1/2 cup (1/4 lb.) butter or margarine, cut into chunks

3 ounces unsweetened chocolate

1 1/3 cups sugar

2 large eggs

1 teaspoon vanilla

1/2 cup all-purpose flour

1/2 cup of one of the following optional choices: chopped walnuts or almonds, chopped semisweet or white chocolate, or semisweet or white chocolate baking bits

Fudge sauce (recipe follows), optional

In a 2- to 3-quart pan over low heat, combine butter and unsweetened chocolate; when ingredients begin to soften, stir until melted and blended. Remove from heat; add sugar, eggs, and vanilla and mix well. Add flour and mix well.

Butter an 8-inch square or round baking pan. Scrape batter into pan and spread evenly; sprinkle with nuts. Bake in a 350| oven until brownie feels firm at edges and springs back in center when gently pressed, about 25 minutes. Let cool in pan on rack. To frost, pour fudge sauce over brownie and spread evenly. Serve, or cover and store at room temperature up to 2 days. Cut into 6 or 9 squares or wedges. Makes 6 or 9 servings.

Fudge sauce. In a 1- to 2-quart pan over low heat, combine 1/3 cup whipping cream and 1 cup (6 oz.) chopped semisweet chocolate or semisweet chocolate baking bits; stir until chocolate is melted. Stir in 1 teaspoon vanilla or 2 tablespoons mint-flavored liqueur or rum. Use warm as a sauce. To frost brownies (preceding), let sauce cool until thick enough to spread, about 1 hour. Makes about 3/4 cup.

Rocky Road Brownies

Make dark chocolate chewy brownies, preceding, stirring 1 cup miniature marshmallows into batter. Sprinkle batter with 1/2 cup chopped walnuts.

Butterscotch-Pecan Brownies

Make dark chocolate chewy brownies, preceding, but omit granulated sugar and use 1 1/3 cups firmly packed brown sugar; omit unsweetened chocolate and increase all-purpose flour to 1 cup. Sprinkle batter with 1/2 cup pecan halves. Bake about 40 minutes.

Peanut Butter Brownies

Make dark chocolate chewy brownies, preceding, but reduce butter or margarine to 5 tablespoons and omit unsweetened chocolate; instead, stir 3/4 cup peanut butter into melted butter. Reduce sugar to 1 cup and add 1/4 teaspoon baking powder.

Milk Chocolate Brownies

Make dark chocolate chewy brownies, preceding, but decrease sugar to 3/4 cup. Omit unsweetened chocolate and use 2/3 cup (4 oz.) chopped milk chocolate or milk chocolate baking bits. Increase all-purpose flour to 3/4 cup. Bake about 30 minutes.

White Chocolate Brownies

Make dark chocolate chewy brownies, preceding, but decrease butter or margarine to 6 tablespoons. Omit unsweetened chocolate; instead, use 1 1/3 cups (1/2 lb.) chopped white chocolate or white chocolate baking bits and, off the heat, stir 1 cup of the chocolate into melted butter. Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 teaspoons. Sprinkle batter with remaining white chocolate and, if desired, 1/3 cup chopped toffee candy. Bake about 40 minutes.

Ultimate Brownie Sundae

Your choice brownie (recipes precede)

1 1/2 pints vanilla ice cream, or other favorite flavor

Fudge sauce, warm (recipe precedes, or use 3/4 cup purchased sauce)

Cut brownie into 6 equal pieces. Set each piece on a dessert plate and top with a 1/2-cup-size scoop of ice cream. Ladle fudge sauce onto ice cream. Makes 6 servings.

Photo: Fudge sauce meanders down ice cream and onto chewy brownie for super sundae
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1987
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