Looking for moist brownies with chips and nuts

[purplefishy]

Anyone care to share their homemade browny recipes that they prefer over the boxed? (I refer again to the "food snob" thread). I am looking for a good recipe with nuts and chocolate chips. Oh, and no worries if its not so light. Sometimes, if you're going to have dessert, HAVE DESSERT! http://www.cookinglight.com/bbs/wink.gif

[sneezles]

I believe maizeyoats is going to be trying some new recipes she found on the web on Tuesday! Eh? And hopefully will do it ASAP so we can all get a copy of the best one!

[valchemist]

Mom (maizeyoats), did you see this request? did any of the brownie recipes you found match this description? If so, bake up a pan and I will drive up there and be your taste tester.

sounds like purplefishy wants something that has been tried and approved!

[This message has been edited by valchemist (edited 05-24-2001).]

[sneezles]

My guess is she did see this or she's not sharing the tasting job but will hopefully share the recipe?

[maizeyoats]

CHOCOLATE CHIP CHEESECAKE BROWNIES
Here's a scrumptious recipe that combines a blonde brownie and cheesecake!
Original recipe makes 2 dozen ( 12 servings). Recipe has been scaled
to make 12 servings.
Printed from Allrecipes, Submitted by Barb W.
--------------------------------------------------------------------------------
1 cup shortening
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese
1/4 cup white sugar
2 eggs
1 cup chopped pecans


Directions
1 First make the blond brownie dough. In a large bowl, cream together
shortening, brown sugar, 1/2 cup white sugar. Beat in 3 eggs, and add vanilla. In


ALL RIGHTS RESERVED Copyright © 2001 www.allrecipes.com (http://www.allrecipes.com)



----------------------------------------- Side 2 Cut Out Below -------------------------------------

another bowl, combine flour, baking soda, and salt; add to creamed mixture.
Stir chocolate chips into the dough.
2 Prepare the cream cheese batter by blending together the cream cheese,
1/4 cup white sugar, and 2 eggs.
3 Spread 1/2 of chocolate chip dough in bottom of greased 9 x 13 inch pan.
Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop
remaining chocolate chip batter over filling. Don't worry if there are gaps--the
batter will spread.
4 Bake for 45 minutes at 350 degrees F (175 degrees C). Let the brownies
cool in the pan before cutting into bars.

These sound good to me but I haven't tested them YET!
Or did you want a chocolate brownie with chocolate chips?

[maizeyoats]

Or how about these

DOUBLE CHOCOLATE BROWNIES

1 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder

2 eggs beaten

1/3 cup unsettled cocoa

1/4 salt

1/2 cup chopped nuts

1/3 cup semisweet chocolate chips

1/2 cup vegetable oil



Blend the the sugar, oil, and vanilla in a mixing bowl. In another bowl, beat the eggs and add them to the sugar mixture. Beat well. Combine the flour, cocoa, baking soda, baking powder and salt. Gradually add the flour mixture to the eggs mixture. Add the nuts and the chocolate bits. Spread evenly into a greased pan. Bake at 350 degrees for 30 minutes or until the mixture starts to come away from the sides of the pan. Let cool thoroughly before cutting.

Up


Katherine

[maizeyoats]

Purplefishy,
Check these out!

BROWNIE DECADENCE
Recipe courtesy Claudine Destino
1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup white chocolate chips or shaved white chocolate (premium imported
brand)
1 cup heavy whipping cream
2 cups premium chocolate chips
1 to 1 1/2 cups chopped, toasted pecans

Preheat oven to 350 degrees. Prepare 9 by 13 inch baking pan by greasing with butter or spraying with a cooking spray (such as Pam). Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Add flour, baking powder, and salt and stir just till flour is mixed in. Gently stir in white chocolate. Spread mixture in prepared pan. Bake 30 to 35 minutes just until brownies begin to pull away from the sides. Remove from oven and let cool completely. While brownies are baking, prepare ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add chocolate chips. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally for about 20 to 30 minutes. Spread chocolate ganache over completely cooled bownies. Press chopped, toasted pecans into the ganache. Let ganache harden and then cut into squares and then into triangles. Carefully remove from pan and serve on a garnished plate.

The recipes for this program

[Gail]

maizeyoats,

That last recipe sounds REALLY good! I caught the word ganache and started to drool.

Purplefishy,

I have found over the years that if you slightly undercut the baking time on your brownie recipe (taking 'em out just when the batter starts to move away from the pan), you will come out with moister results. Frankly, I still make the old (probably no longer used) recipe which used to be on the back of Baker's Unsweetened Chocolate back in the 60's. I've long since committed it to memory. Though the recipe doesn't specifically call for it, I like to toss in about 1/4 cup of semisweet chips every now and then, and underbake a bit. Not as sinful as maizeyoat's recipe, but definitely satisfying.

[This message has been edited by Gail (edited 05-25-2001).]

[Jewel]

Gail, I posted this on another thread, but next time you're tossing chips, use either the Reese's Peanut Butter Chips or Mint Chips. I used the Mint Chips in the No Pudge Brownie Mix for a party yesterday and they were a total hit! Really yummy addition! http://www.cookinglight.com/bbs/biggrin.gif

[Gail]

Jewel,

Thanks for the suggestion. Actually I have done it with mint, though the Reese's idea might be a novel twist.

PS Tossing my chips? I'm grateful you didn't say tossing my cookies!

[Beth]

Gail, I grew up learning to bake with the same recipe (4 oz. unsweetened choc. and 2/3 cup margarine or butter melted together, beat in 4 eggs, add 1 tsp salt, 1 tsp baking powder, 1 1/4 cups flour, nuts if desired, bake in 13x 9 at 350?), but I don't get to use nuts much anymore. I use Ghiradelli unsweetened chocolate when I can; I think it give better flavor and a moister brownie. My son's favorite is adding 1 tsp peppermint extract, which has had to replace the Toll House mint brownies since they stopped making those chips.

I'm not much of a white chocolate fan, but I might try that brownie decadance recipe with the cafe au lait chips I bought out in CA.

[This message has been edited by Beth (edited 05-27-2001).]

[maizeyoats]

Gail & Beth.....
I also have always made the Baker's back of the box recipe; but I was on a different mission here. I was looking for a brownie that would equal the ones that you pay $5 apiece for at Quincy Market in Boston.
ONE MISTY MOISTY WEEK
WHEN RAINY WAS THE WEATHER
I SEARCHED AND SEARCHED THE WHOLE
WIDE WEB
TO FIND A BROWNIE....BETTER

I am posting the one Valchemist and I made this afternoon. Excellent, decadent,. moist and expensive to make using the Schafflen Berger chocolate...but I need my daily chocolate fix.

ROBERT'S FAVORITE FUDGY BROWNIES

Our chocolatier, Robert Steinberg, enjoys making these dense brownies. (Adapted from "Barron's brownies": Maida Heatter's Great American Desserts. Knopf, 1985)

8 ounces Scharffen Berger 70% bittersweet chocolate, chopped
6 tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 scant cup granulated sugar
2 large eggs
1/4 cup all-purpose flour, sifted
1/2 to 1 cup walnut halves or pieces

Adjust a rack 1/3 up from bottom of the oven and preheat to 325 F. Butter or line with parchment paper an 8-inch square cake pan and set aside.

Heat the chocolate and butter in the top of a 2 1/2 to 3-quart double boiler or water bath. Stir occasionally until melted. If necessary, whisk to smooth. Remove from heat, stir in the salt, vanilla, and sugar. Add the eggs one at a time, stirring after each addition until incorporated.

Add the flour and stir briskly for about a minute until the mixture is smooth and shiny and comes away from the side of the pot. Stir in the nuts. Turn the mixture into the pan and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted gently into the center comes out moist, but free of batter.

Remove from the oven. Cool on a rack. Serve warm or at room temperature.

Makes sixteen 2-inch brownies.

P.S. My quest has only just begun

[Beth]

Never having been to Boston, I don't know what Quincy's brownies are like, but start with using a premium chocolate. I really see a difference in flavor and texture just in using that same recipe, and as Gail said, bake them on the short side. I take them out when a toothpick in the center is just clean, but maybe not dry....if that makes sense.

[toothmom]

This recipe is very decadent and moist. Anyone I make this for, can't resist devouring brownie after brownie.

SENSATIONAL TURTLE BROWNIES

1 c. butter, in pieces
4 oz. unsweetened choc., coarsely chopped
1 3/4 c. sugar
4 eggs, well beaten
1 tsp. vanilla
1 1/4 c. all-purpose flour
1/2 tsp. salt

TOPPING:
1/2 c. whipping cream
1/2 c. packed brown sugar
1/4 c. butter
1 1/2 c. pecan halves
1 c. choc. chips

In top of double boiler over simmering water, melt butter with chocolate. Stir in sugar until well combined. Stir in eggs and vanilla. Gradually add flour and salt, stirring well after each addition.
Pour into greased 13x9-inch baking pan; bake in 400 F oven for 10 minutes. (Batter will not be totally cooked but will be set enough to add topping.)

TOPPING: Meanwhile, in saucepan, combine cream, brown sugar, and butter; bring to boil and boil for 2 minutes.
Sprinkle partially baked base with pecans; drizzle evenly with caramel syrup. Bake for 8-10 minutes or until golden but not browned. Remove from oven; sprinkle with chocolate chips. Let melt slightly for 1-2 minutes; swirl with knife so that some caramel and nuts show through. Let cool on rack. Let cool on rack. Cut into squares. Makes 16.

[maizeyoats]

Toothmom ( where did you come up with that name?)
Your recipe sounds very yummy.

[BlueMoose]

Purplefishy...
I agree with your philosophy....sometimes you just need to have dessert! I don't make dessert very often. For awhile I went for the low fat ones, but usually they just don't do it for me. I was left feeling so UNSATISFIED! http://www.cookinglight.com/bbs/wink.gif

Try hersheys.com all of you fellow chocoholics. You can put on 10 lbs just looking at the recipes!

[toothmom]

Maizeyoats, I'm a dental hygienist and a mother of 2 babies, 20 months and 3 months! So, I thought I would combine the names of 2 of my favorite things.