Comments on: Brownies

By: bia

bia — Wed, 16 Jan 2008 07:14:42 +0000

please please help me. it seems like i’m nowhere near a “good grocery”. i can;t seem to find baking chocolate and my standby- chocolate lovers- isn’t selling anymore.

can you recommend groceries or specialty stores?
id really appreciate it.

super thanks!

By: Marketman

Marketman — Sun, 18 Feb 2007 22:05:15 +0000

sylvia, glad the recipe worked for you…it’s easy and for me, nearly foolproof! Candygirl, not sure who Alice Medrich is but I don’t bother to chill batter overnight, waiting that long to eat the brownies would kill me! :)

By: sylvia

sylvia — Sun, 18 Feb 2007 21:21:13 +0000

MM, I have been baking since I was a child but my brownies always didn’t come out right. Thanks to your tip of letting the chocolate mixture cool before mixing in the eggs, I have just made the yummiest, chewiest brownies ever. Thank you, MM!

By: Candygirl

Candygirl — Thu, 15 Feb 2007 21:33:38 +0000

Was it Alice Medrich who suggested chilling the batter overnight before baking the brownie? It’s supposed to produce a more flavorful and moist brownie. I have yet to try this technique.

By: luya

luya — Tue, 13 Feb 2007 03:43:53 +0000

Hi MM, Have you heard of the baker’s edge pans? It’s a brownie lover’s dream(or atleast the edge lover’s dream). I love brownies especially the slightly more burnt edges. Here’s a link to the inventor’s site:
https://www.gildedfork.com/artisancorner/bakers-edge-306.html
They’re for sale online and would make a great gift for brownie makers…maybe you should add this to your wishlist.:)

By: Maria Clara

Maria Clara — Mon, 12 Feb 2007 18:12:48 +0000

When I make brownies I use small greased baking pan 6 x 6 for even baking lined with greased and floured foil that overhangs around the edges for easy handling when done. I keep the baked brownies at least 12 hours in the refrigerator before cutting it to firm it and keep its shape. Dulce de leche is a great topping for brownies too.

By: honey

honey — Mon, 12 Feb 2007 11:15:48 +0000

I miss the No-Bake Fudge Brownies sold a few years ago

By: corrrine_p

corrrine_p — Mon, 12 Feb 2007 09:25:59 +0000

MM, how did you make those nice white swirls on the right photo?

By: Mila

Mila — Mon, 12 Feb 2007 06:10:00 +0000

My brownies always end up thick and fudgy, with tons of walnuts or pecans for crunch. They seem to get better after a couple of days too, eaten with a cold glass of milk. Great comfort food and easy to make.

By: wysgal

wysgal — Mon, 12 Feb 2007 01:10:21 +0000

This may seem strange but I have never in my life been able to produce a decent batch of brownies. They always come out too cakey or too moist and raw in the middle. Which is why for years I’ve always relied on those brownie mixes they sell in the grocery. Your recipe sounds like a good one to try. =)