Yummy brownie recipe

chrisinzurich · #1 28.03.2011, 11:13

This is by far the BEST brownie recipe I have ever found. Just thought I'd share it on this cold, rainy, grey morning where a little chocolate might help to get through the day... (it's fast and easy too.)

Melt 50 g of butter and 200g dark chocolate together.

In bowl, mix 2 eggs, 100g sugar, 1 teas. Vanilla sugar and pinch salt.

Add the melted choco. mixture to the egg mixture and stir.

Mix in 75 g. flour and 100 g walnuts.

Bake at 180 c. for not longer than 20 min (you want them to be moist and even a little gooey).

(Notice how there is no need for brown sugar, liquid vanilla or baking powder!!!

)

I promise, they'll satisfy even the BIGGEST chocolate craving. YUM.

Aussie kev · #2 28.03.2011, 13:16

What size baking tin do you use for these brownies?

Angela-74 · #3 28.03.2011, 13:20

Hey Chris great recipe, I have a similar one. I also replace the cocoa powder with good ol baking chocolate melted with butter and they come out so crunchy!!!!

#4 28.03.2011, 13:26

Thanks what a great idea for such a day!

Update: Yep, good recipe... enjoying now with a cuppa tea

chrisinzurich · #5 28.03.2011, 14:20

I usually use a 20 x 20cm pan. But if I make them with my kids and we eat half the batter, I use a smaller one and bake them for 15 min!!!

Aussie kev · #6 28.03.2011, 15:29

	Quote:	chrisinzurich
	I usually use a 20 x 20cm pan. But if I make them with my kids and we eat half the batter, I use a smaller one and bake them for 15 min!!!

	Quote:	Aussie kev
	What size baking tin do you use for these brownies?

Update. Thanks will give it a go.

Jack · #7 29.03.2011, 23:49

I'll jump on the brownie bandwagon and offer up my Fudge Brownie recipe... [posted in our blog]

Enjoy...
Jack

foliorose · #8 30.03.2011, 07:56

Yum! I'm a total cooking and baking enthusiast, but I get tripped up on measurements.

Coming from the US, I'm accustomed to cups in recipes. Of course, there are way too many fabulous recipes that call for everything in grams. Is it all by weight? Or for liquids is there a gram measuring cup? For instance, in your recipe, Jack, I saw you make your own brown sugar. Weighing sugar is simple enough, do you also weigh the molasses on the scale? Thank you for answering my silly questions!!

As soon as I'm feeling better I need to buy a kitchen scale and make some brownies.

Jack · #9 30.03.2011, 08:07

	Quote:	foliorose
	Yum! I'm a total cooking and baking enthusiast, but I get tripped up on measurements. Coming from the US, I'm accustomed to cups in recipes. Of course, there are way too many fabulous recipes that call for everything in grams. Is it all by weight? Or for liquids is there a gram measuring cup? For instance, in your recipe, Jack, I saw you make your own brown sugar. Weighing sugar is simple enough, do you also weigh the molasses on the scale? Thank you for answering my silly questions!! As soon as I'm feeling better I need to buy a kitchen scale and make some brownies.

Not a silly question at all...It is always difficult to adapt to new ways of operating in the kitchen. Yes, do invest in a scale and start to use it...make sure you get one that can switch between the metric and US system. I just find weighing everything is so much more accurate - something that was mandatory in my restaurant days. Flour for instance, has a different mass in Switzerland as opposed to flour in the States, so weighing often delivers more consistent results. And yes, I do weigh the molasses when I want a specific color...otherwise I 'guesstimate'

kerrin · #10 31.03.2011, 19:18

	Quote:	Jack
	I'll jump on the brownie bandwagon and offer up my Fudge Brownie recipe... [posted in our blog] Enjoy... Jack

looks like we may need a brownie bake-off soon !

thanks jack and chris for the recipes.

chrisinzurich · #11 01.04.2011, 12:45

	Quote:	foliorose
	Yum! I'm a total cooking and baking enthusiast, but I get tripped up on measurements. Coming from the US, I'm accustomed to cups in recipes.

100 grams sugar is 1/2 cup
75 grams flour is approx. 1/2 cup plus 1 teas.

If you buy Die Butter it's marked on the package with a line where 50 g. is.

I always use my scale (Soenle). I love it- you can put your bowl on it, set it at 0, then add the ingredients til they get to the right amount. Saves dishes, and time.

Hodge36 · #12 06.04.2011, 14:34

It sounds really tasty to me and I am planning to give it a try some day....
But can you tell me that what tin size do you use for making these brownie's????

Peg A · #13 06.04.2011, 21:28

Here is a recipe which I've made before here, perhaps ya'll would enjoy.

Cheesecake Brownies

	Quote:
	Cheesecake Brownies One 9-inch (23cm) or 8-inch (20cm) square pan Adapted from Ready for Dessert (Ten Speed) For those of you who like higher brownies, use an 8-inch pan. 6 tablespoons (85g) unsalted butter, cut into pieces 4 ounces (115g) bittersweet or semisweet chocolate, chopped 2/3 cup (130g) sugar 2 large eggs, at room temperature 1/2 cup (70g) flour 1 tablespoon unsweetened cocoa powder 1/8 teaspoon salt 1 teaspoon vanilla extract 1/2 cup (80g) chocolate chips 8 ounces (200g) cream cheese, at room temperature 1 large egg yolk 5 tablespoons (75g) sugar 1/8 teaspoon vanilla extract 1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly. 2. Preheat oven to 350 degrees (180C). 3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs. 4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan. 5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth. 6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. 7. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set. Let cool, then lift out the foil and peel it away. Cut the brownies into squares. Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

I made these for my in-laws, just a bit of a "heads up" ... they are quite rich so you don't really want (need) to cut them into the usual brownie size that you'd see at Starbucks or wherever. Cut to be about 2 or 3 bites is good. Well, that was their opinion anyhow.

killy killy · #14 15.04.2011, 11:43

Thanks Chris, will be making this for my 6 yr son's farewell in Kindergarten. Last time I made brownies turned out dry..maybe too long? Im sure with 20 kids it'll be a hit anyway.

	Quote:	chrisinzurich
	This is by far the BEST brownie recipe I have ever found. Just thought I'd share it on this cold, rainy, grey morning where a little chocolate might help to get through the day... (it's fast and easy too.) Melt 50 g of butter and 200g dark chocolate together. In bowl, mix 2 eggs, 100g sugar, 1 teas. Vanilla sugar and pinch salt. Add the melted choco. mixture to the egg mixture and stir. Mix in 75 g. flour and 100 g walnuts. Bake at 180 c. for not longer than 20 min (you want them to be moist and even a little gooey). (Notice how there is no need for brown sugar, liquid vanilla or baking powder!!!) I promise, they'll satisfy even the BIGGEST chocolate craving. YUM.

I-Lin · #15 10.10.2011, 22:41

	Quote:	chrisinzurich
	This is by far the BEST brownie recipe I have ever found. Just thought I'd share it on this cold, rainy, grey morning where a little chocolate might help to get through the day... (it's fast and easy too.) Melt 50 g of butter and 200g dark chocolate together. In bowl, mix 2 eggs, 100g sugar, 1 teas. Vanilla sugar and pinch salt. Add the melted choco. mixture to the egg mixture and stir. Mix in 75 g. flour and 100 g walnuts. Bake at 180 c. for not longer than 20 min (you want them to be moist and even a little gooey). (Notice how there is no need for brown sugar, liquid vanilla or baking powder!!!) I promise, they'll satisfy even the BIGGEST chocolate craving. YUM.

THANK YOU so much for this recipe. Coop happened to run out of walnuts, so I made the brownies using pecans instead, and they still turned out delicious!

st2lemans · #16 10.10.2011, 22:50

	Quote:	I-Lin
	Coop happened to run out of walnuts, so I made the brownies using pecans instead

Actually, brownies should ALWAYS be made with pecans, and NOT walnuts!

Tom

Meisie · #17 10.10.2011, 22:52

	Quote:	st2lemans
	Actually, brownies should ALWAYS be made with pecans, and NOT walnuts! Tom

Actually, brownies should NOT be made with any nuts!

coconut · #18 10.10.2011, 22:54

thanks for the recipe, gotta try it!

st2lemans · #19 10.10.2011, 23:09

	Quote:	Meisie
	Actually, brownies should NOT be made with any nuts!

Brownies without nuts are NOT brownies!

Tom

Peg A · #20 11.10.2011, 00:17

	Quote:	Meisie
	Actually, brownies should NOT be made with any nuts!

	Quote:	st2lemans
	Brownies without nuts are NOT brownies! Tom

I am not so keen on the texture of nuts in baked goods so tend to leave them out. I may use toasted nuts or so sprinkled on top if it is a "frosted" brownie AND I do use ground / finely chopped nuts in my cheesecake crust, otherwise nooooo thanks. Also not so keen on nuts in icecream either. I guess I just like my nuts a bit crunchy.