Did anyone try the Best Brownies recipe in Reader's Digest?!
Did anyone try the Best Brownies recipe in Reader's Digest?
I think it was the May issue (2007). I tried it in a 9x13" pan and they refused to bake through. even the edges are like dough. (Theyre good frozen, tho.) Anyone figure it out? Suggestions?
Answers:
NO but here is a brilliant recipe by Nigel Slater described as dense and fudgy as glastonbury mud festival. When i made these first i over cooked them and they were dry the second time they were perfect and so delicious
300g golden caster sugar
250g butter
250 70% chocolate solids
3 eggs plus 1 yolk
60g plain flour
60g finest cocoa powder
1/2 tsp baking powder
line a 23cm square cake tin with baking parchment
set oven to 4
mix butter and sugar until white and fluffy, by hand or machine but needs to be really soft and creamy
melt 200g chocolate and chop 50g
lightly beat the eggs and yolk
introduce egg a little at a time to cream. speeding up between additions
mix in chocolate
fold in flour cocoa and baking powed mix with pinch of salt
carefully but firmly fold into mixture avaoid knocking air out
put mix into tin
bake 30min
it will rise slightly and appear slightly softer in middle than edges
pierce centre with folk, it should come out sticky with no raw mixture, if so put back in overn for 3 min
the brownies will solidfy a loittle on cooling
leave a few hours before cutting
my opinion - this is rather rich with chocolate but well worth making, the texture is like fudge but it is a cake it is amazing *****
Here it is,
http://www.rd.com/content/best-gotta-hav...
From Reader's Digest Magazine
1 cup rolled oats
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup packed brown sugar
1/2 cup applesauce
1/3 cup canola oil
1/2 cup vanilla almond milk
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans, toasted
1 1/3 cups mini chocolate chips
Food Processor/Blender Brownies
Nuts Brownies
Egg-free Brownies
Sweet Brownies
Preheat oven to 350°F.
Oil an 8x8 baking pan.
In a food processor, blend the oats for 2 to 3 minutes until powder-fine, pulsing occasionally.
Transfer the oat flour to a large bowl and add the cocoa, baking powder, and salt, and whisk together.
In the food processor, mix together the brown sugar, applesauce, and oil; add the almond milk and vanilla extract and pulse to blend.
Add the wet ingredients to the dry and mix until just blended.
Stir in the pecans and chips.
Pour the batter into the pan and smooth the top.
Bake for 35 minutes, or until a tester inserted into the middle comes out clean.
Let cool completely.
This other one too from Rachel Ray in Reader's Digest
INGREDIENTS
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm
wat paage is it ???