The BEST recipe for Boston Brownies????!


Question:

The BEST recipe for Boston Brownies????

I'm talking chewy and gooey! They've got to be great out of the oven (with vanilla ice-cream) and chewy when cold.

Please give UK measurements in your recipe as I don't understand what 'cups' are!!! Thanks :)


Answers:
mix em up wit a little hash!

BEST COCOA BROWNIES
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan
preparation
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Lets tale the Green line ( T ) to Govt Ctr/(Old Scully Sq.) and go to Fanual Hall and find out...

75 g butter
50 g chocolate (no more then 70% cocoa)
175 g sugar
75 g self raising flour
1 pinch salt
2 eggs, beaten
1/2 teaspoon vanilla extract
50 g walnuts, roughly chopped (optional

Prehaet oven to 180oc 160oc for fan.
Grease a 7in sandwish tin or a swiss roll tray works well and line with baking paper.
in a bowl add the butter and chocolate and melt over a pan of simmering water.
Once melted add the sugar and stir to combined remove the bowl from the heat.
Sift the flour and the salt in to the chocolate mixture add the beaten eggs and vanilla.
With a wooden spoon beat the brownie mix until you have a smooth batter.
Stir in the walnuts if using pour into the prepared tin and bake for 20-30 minutes (I suggest you check the brownies after 20 minutes) the brownies should look risen and just cracking on top.
Remove from the oven place on a wire rack to cool in the tin when they are just warm remove from the tin peel back the paper and cut into bars (at this stage they should have a crispy top) they can be served just warm or left to go cold.

This is what i found
Http://www.recipezaar.com-
/109120
Hope you enjoy :)




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