Posted by: zx6karen on: July 12, 2010
1 | Nina
July 12, 2010 at 1:15 pm
made these yesterday in cupcake liners. Super fast and yummy!
2 | Hanaa
July 12, 2010 at 2:58 pm
I will be skipping these as I already made them last year (sans nuts) when we made the SMS Brooklyn Brownout Cake (http://hanaaskitchen.blogspot.com/2009/04/sms-2-brooklyn-brownout-cake.html). They’re delicious, but super rich though.
3 | Jeannette
July 12, 2010 at 3:11 pm
These are great! I am a dense, not too fudgy, not cakey, chocolatey brownie lover. In other words, I am super picky. And these pleased me AND all of Tony’s co-workers. He said 2 minutes flat… they were gone.
4 | Gloria
July 12, 2010 at 9:19 pm
I made these over the weekend. I like the texture–fudgy and moist. I think the 2 sticks of butter ensured a moist brownie. I misread the recipe and used dark chocolate (70%) instead of unsweetened. To make up for it I added in a tablespoon of cocoa powder, but I felt the brownies weren’t chocolately enough for my taste. I added some chocolate ganache on top to add a little extra chocolate kick.
5 | Comfy Cook
July 14, 2010 at 9:57 am
I made these when the list for July came out and we were quite happy with them. I don’t remember the details, other than they were good. They were easy to put together and they were decent brownies.
6 | Spike
July 14, 2010 at 10:43 am
made them with pecans instead and they came out well
7 | Eliana
July 14, 2010 at 2:38 pm
Made them and they taste delicious. Not sure if I undercooked but they came out a bit fudgy (still delish though).
8 | stephanie
July 15, 2010 at 4:47 pm
Speaking of brownies, this is the perfect time to ask this question. Who uses good quality chocolate when they bake? Since they have NO specialty baking stores around here, and they have a terrible selection at grocery stores, I am looking to buy good Dutch-process cocoa powder and solid baking chocolate online. What brands do you all use? I’d love to hear some of your thoughts on this!
9 | Hanaa
July 15, 2010 at 5:23 pm
Stephanie, sometimes I use good quality choc and sometimes I don’t. It depends on the application of the chocolate. My favorite good quality choc has to be Callebaut (can be found at King Arthur). My next fav which is readily available is Ghirardelli. As for cocoa powder, I like Blooker Cacao, which I bring with me when I visit Holland. Short of that, I prefer the brand Droste which is imported Holland. Another good Dutch cocoa is the High Fat one at penzeys.com. I have never tried it but I’ve heard good things about it. Hope that helps. Good luck!
10 | Indecisive Baker
July 15, 2010 at 6:40 pm
I love Double Dutch Cocoa from King Arthur. YUM.
I made these and put them in foil cupcake liners, I liked them…but I’ll agree they could use more chocolate to them. Or maybe a caramel on top…
11 | rebecca
July 15, 2010 at 9:54 pm
I use Valrhona unsweetened cocoa powder, which is amazing (and Dutch-processed). You can get it at http://www.chocosphere.com, which has a huge assortment of baking and eating chocolates. I also use Callebaut bittersweet or semisweet, which I’ve gotten at Whole Foods Market
12 | Eliana
July 16, 2010 at 9:35 am
Made these a couple days ago and they turned out super delicious. I’m not a chocolate lover but I enjoyed the fudgey texture and flavor they got from the nuts 🙂
13 | stephanie
July 16, 2010 at 10:36 am
thanks Hanaa! I’ve never heard of Blooker, I’ll have to check that one out too. I’m going to see what K.A.Flour has, too. Thanks for the input!!
14 | stephanie
July 16, 2010 at 10:36 am
I wish I had a Whole Foods close to me! I’d be such a happy baker. Thanks for the link–I’m going to check out chocosphere as well! Thanks Rebecca!
15 | Margot
July 17, 2010 at 11:45 am
Valrhona cocoa powder is the best! I like Scharffenberger, too, when I’m not using dutch-process; I buy it at Whole Foods, but I’m sure it’s available online somewhere.
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