Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
Top 100 Cake Blog
Wednesday, August 31, 2011
Brownies (Best Recipe)
A new study from the University of Cambridge touting the health benefits of chocolate sent me right to the kitchen last night to whip up a batch of brownies from a recipe in Olive's collection. The recipe, attributed to one Babe Gregware, is labeled (Best Recipe), so I just had to try it, health benefits or not.
The verdict? Excellent, very chocolate-y brownies. DH called them "old-fashioned," quickly adding "not in a bad way." They are not exceedingly sweet and have a lovely, fudge-like texture that hold together much better than more modern versions. The recipe didn't specify what size pan, so I used a 9 x 12 one, thinking that because of the four eggs, they would rise. But they didn't, yielding a thin brownie. I do think this recipe would work well in an 8 or 9-inch square pan if you want a heftier brownie.
Whenever chocolate is the star of a recipe, as it is in brownies, I suggest using a high quality product (like Scharfenberger or Valrhona) as opposed to Baker's. The result is well worth it and, after all, it's for your good health, so splurge a little.
Subscribe to: Post Comments (Atom)
How much is 4 squares of chocolate in ounces/grams?ReplyDelete
Jasmina: One square equals one ounce, so I put four ounces of chocolate in this recipe. I have to add that these brownies improve with age. They taste amazing today -- two days after baking.ReplyDelete
Thank you for the reply :) I will try these brownies soon!ReplyDelete
hi susan -- it's elaine, sheryl's mom. I want to make your brownies this afternoon with my niece and nephew. is the bitter chocolate in the recipe bittersweet chocolate, or unsweetened chocolate? I eagerly await your reply!ReplyDelete
Hi, Elaine! Bitter chocolate is unsweetened chocolate. If you can, I'd suggest using something other than Baker's Unsweetened, which isn't that good of a chocolate. I like Scharffen Berger or Valrhona. I'm sure you can find something good at International Taste or Union Market. These brownies are good right away, but really rock after they've mellowed a few days (if they even last that long). Please report back!ReplyDelete
I am Salwana all the way from Brunei. Love reading your blog and thanks for sharing the recipes. Appreciate it much :)
@Salwana! Thanks so much for finding my blog. Just checked out your and I love it! Very exotic, and I hope to try some of your amazing recipes.ReplyDelete
Hi Susan! I have really enjoyed reading your blog, My 11 year old granddaughter and cooking partner (the Blue Baker as she calls herself) and I made these brownies today. They are just fabulous. She looked at me and said, "the last time I ate brownies this good were when we made Chef Keller's recipe." Apparently, she doesn't forget a good brownie ;)ReplyDelete
From the chefs at The Gourmet Review
@The Gourmet Review: Wow! Thanks so much for your kind comment. And so glad that Blue Baker really has good taste; guess the apple doesn't fall far from the tree.ReplyDelete