Comments on: Chocolate Brownies Recipe

By: kyle

kyle — Wed, 13 Jul 2011 20:25:06 +0000

you know you’ve made them right if they slide out of your mixing bowl into the brownie pan in one gooey lump.

By: Kyle

Kyle — Tue, 10 May 2011 04:24:06 +0000

They’re working out great for me… been liking the semi-sweet recipe, and adding a bit of artisan 100% cacao in substitute for some of the semisweet. This recipe is quite a good base for my experimenting. I wanted to ask… do you by chance have a variation of the recipe for 34% (cocoa butter, i think) white chocolate brownies?

Let me see what I can come up with or maybe another visitor may have some ideas - RG

By: kyle

kyle — Tue, 12 Apr 2011 19:36:58 +0000

Love the recipe! I like the approach, and I like how you are teaching us more about brownie theory here as well as the recipe itself. I like the simple instruction… Thanks again; I’m excited to taste how they turn out!

Hi Kyle, let me know how it works out for you. - RG

By: Jenni

Jenni — Wed, 15 Dec 2010 14:03:30 +0000

You can bake them in a 9X13 pan and just have thinner brownies. If you want to double the recipe, you can certainly do so. Just multiply everything x2. Reduce oven temp by about 25F and increase baking time accordingly. You’ll just have to check for doneness by sticking a toothpick in the center of the cake every few minutes. I wish I could be more specific than that, but baking-until-done is a pretty subjective thing and everybody’s ovens are different. If you find that the top of the brownies are over-browning, simply tent the pan with some aluminum foil.

Thanks Jenni and for those of you who don’t know Chef Jenni, please read my interview with a pastry chef and visit her web site Pastry Chef Online. - RG

By: Miriam

Miriam — Mon, 15 Nov 2010 22:48:59 +0000

I would like to double this recipe using a 9×13 pan, any suggestions?