Comments on: How To Make Perfect Brownies http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/ A Guide to Cooking with Real Food the Way Your Grandma Used to Mon, 15 Mar 2010 16:52:07 -0400 hourly 1 By: Drew http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-4/#comment-27507 Drew Mon, 08 Mar 2010 13:09:42 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27507 Emily, mine weren't more than an inch high either, so I think yours were probably about the same. These are closer to fudge than to cake. As for the taste, if you used unsalted butter and didn't add any salt, the taste would be a little bland. And like I said, there's not much else in these, so the quality of the chocolate is going to make a big difference. I've seen taste tests where they make the same recipe with different brands of chocolate and the results are never even close. There might be some personal preferences among the various premium brands, but the "mainstream" brands -- Hershey and Nestle -- are never even close. I'd really love to hear what you think if you do these again with different chocolate. Emily, mine weren’t more than an inch high either, so I think yours were probably about the same. These are closer to fudge than to cake.

As for the taste, if you used unsalted butter and didn’t add any salt, the taste would be a little bland. And like I said, there’s not much else in these, so the quality of the chocolate is going to make a big difference.

I’ve seen taste tests where they make the same recipe with different brands of chocolate and the results are never even close. There might be some personal preferences among the various premium brands, but the “mainstream” brands — Hershey and Nestle — are never even close.

I’d really love to hear what you think if you do these again with different chocolate.

]]> By: Emily http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-4/#comment-27505 Emily Mon, 08 Mar 2010 02:32:32 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27505 Hi Drew! I just made these brownies today, but they came out looking a bit flat. They're only about 3/4 inch high and the top doesn't look like yours in the picture (I got a 9 x 13 inch pan though). Mine are dark brown on the top, not light brown. And its very hard to see the chocolate chips. Is it because I used Hershey's unsweetened cocoa powder and Hershey's semi-sweet chocolate chips? Or is it because I didn't put in any salt (I used unsalted butter)? The taste isn't bad though. Hi Drew! I just made these brownies today, but they came out looking a bit flat. They’re only about 3/4 inch high and the top doesn’t look like yours in the picture (I got a 9 x 13 inch pan though). Mine are dark brown on the top, not light brown. And its very hard to see the chocolate chips. Is it because I used Hershey’s unsweetened cocoa powder and Hershey’s semi-sweet chocolate chips? Or is it because I didn’t put in any salt (I used unsalted butter)? The taste isn’t bad though.

]]> By: Emily http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-4/#comment-27463 Emily Fri, 05 Mar 2010 00:54:55 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27463 Ohhh, okay. I'll just try my best to get my mom to get me a 9 x 13 baking dish first. Then I'll use the 8 x 8 if I'm really desperate. Thank you! :D Ohhh, okay. I’ll just try my best to get my mom to get me a 9 x 13 baking dish first. Then I’ll use the 8 x 8 if I’m really desperate. Thank you! :D

]]> By: Drew http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-4/#comment-27456 Drew Thu, 04 Mar 2010 13:59:31 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27456 Emily, you <em>can</em>, but they'll be so much thicker -- nearly twice as thick -- I'd worry about the edges being overdone before it's done in the middle. Let me ask around, see if anyone has any tips for changing the cooking time or temperature to compensate. UPDATE: Okay, my expert source says lower the temperature by 25 degrees, and expect baking time to be 25% to 50% longer. Emily, you can, but they’ll be so much thicker — nearly twice as thick — I’d worry about the edges being overdone before it’s done in the middle. Let me ask around, see if anyone has any tips for changing the cooking time or temperature to compensate.

UPDATE: Okay, my expert source says lower the temperature by 25 degrees, and expect baking time to be 25% to 50% longer.

]]> By: Emily http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-4/#comment-27452 Emily Thu, 04 Mar 2010 04:25:33 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27452 Can you make these brownies in an 8 x 8 inch baking dish? Can you make these brownies in an 8 x 8 inch baking dish?

]]> By: Brownies « Margaret Janell http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-4/#comment-27400 Brownies « Margaret Janell Sun, 28 Feb 2010 05:03:57 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27400 [...] From: http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/ [...] [...] From: http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/ [...]

]]> By: Corinn http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-3/#comment-27346 Corinn Thu, 25 Feb 2010 00:01:24 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27346 This looks like a recipe I've been searching for for years! I probably couldn't resist adding a Tablespoon of cinnamon and a teaspoon of chili powder, though. Brings out the chocolate taste even more. This looks like a recipe I’ve been searching for for years! I probably couldn’t resist adding a Tablespoon of cinnamon and a teaspoon of chili powder, though. Brings out the chocolate taste even more.

]]> By: very easy chocolate brownies « Drizzle & Dip http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-3/#comment-27264 very easy chocolate brownies « Drizzle & Dip Tue, 16 Feb 2010 14:37:33 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27264 [...] <a href=”http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/”>htt... [...] [...] <a href=”http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/”>htt… [...]

]]> By: Drew http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-3/#comment-27257 Drew Mon, 15 Feb 2010 18:31:44 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27257 Sam, butter will separate if you overheat it. I actually learned that one melting butter to put on popcorn. I try to heat it until it's <em>almost</em> all the way melted, then let it sit out on the counter to finish. If it starts bubbling in the microwave, you're going to get a foam of milk solids on top of thin, clear liquid. Sam, butter will separate if you overheat it. I actually learned that one melting butter to put on popcorn. I try to heat it until it’s almost all the way melted, then let it sit out on the counter to finish.

If it starts bubbling in the microwave, you’re going to get a foam of milk solids on top of thin, clear liquid.

]]> By: sam http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/comment-page-3/#comment-27248 sam Mon, 15 Feb 2010 09:44:33 +0000 http://cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies/#comment-27248 Hi Drew, I have made this brownie recipe 3 times now. Thie first time they were absolutely perfect but the following two times it was as if the butter 'split', so I am not sure if Iheated it too long when I melted it in the microwave. They still tasted nice but the texture was too hard and 'chewy'. Could there be something else that I am missing? I would like to try these again. thanks sam Hi Drew, I have made this brownie recipe 3 times now. Thie first time they were absolutely perfect but the following two times it was as if the butter ’split’, so I am not sure if Iheated it too long when I melted it in the microwave. They still tasted nice but the texture was too hard and ‘chewy’. Could there be something else that I am missing? I would like to try these again.
thanks
sam

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