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Bogso · 15-11-2008, 08:00 AM

Great recipe, thanks for posting it, im gonna give it a go this weekend.

DrAndy · 15-11-2008, 05:27 PM

FF, would you recommend salted butter, or unsalted?

using salted may leave the quantity out of your control, or doesn't it matter?

friscofrankie · 15-11-2008, 06:14 PM

It does leave it out of your control. But.

I have actually given it some thought. There was a brand of Butter in Fiji, imported in bulk and mixed up, packaged as a local brand, extra salty to suit Fijian tastes. Don't think I would have used that brand; but, damn! it was good on the fresh baked long-loaves you could get in just about every village on the island.

I personally don't see a need for salt at all in this recipe and the saltiness of the brand of butter pictured imparts no salty flavor to the brownies. Salt in bread adds a a touch of flavor and supposedly toughens the starches/glutens in the flour so it retains the gases and makes for a nice crumbed loaf; so 'they' tell me. I didn't use salt in my pancakes this morning made with some of my sourdough starter and a pinch of baking soda, left to rest for about an hour, they fluffed up nice with good fine bubbles in them. I know of folks that bake decent loaves without salt.

I just can;t see a need for salt in these brownies. I only used salted butter because I see salt called for in so many recipes I figured I could get away with it. I bought the chocolate and nuts and used what i had to hand. Think I just might make a batch tonight, using the salted butter. I'll try a batch next week with unsalted butter and NO salt. What the hell, easier than pumpkin pie and just as good. Don't forsee any problem.

EmperorTud · 22-11-2008, 05:45 PM

My Brownies are in the oven as I type.

The Hershey's chocolate was 83thb for that tiny bar in Foodland so I opted for the much larger block of sweet cooking chocolate at 153thb.

I've left out most of the sugar to compensate.

I also couldn't get walnuts in a pinch so I opted for some mixed nuts in the bag at 22thb. There's pecans, almonds and cashews but lo and behold some walnuts in there too.

Smell is awesome and I will update when done.

chitown · 22-11-2008, 06:31 PM

Quote:

Originally Posted by EmperorTud

Smell is awesome and I will update when done.

A pic would be appreciated!

EmperorTud · 22-11-2008, 07:58 PM

I didn't bother to take pics as I wasn't sure how these were gonna turn out.

They were good. I'll get better at these the more I bake them and the more I experiment with 'em.

Unfortunately we can't post smells.

jandajoy · 22-11-2008, 08:25 PM

Quote:

Originally Posted by EmperorTud

Unfortunately we can't post smells.

smeg seems to manage somehow.

Norton · 22-11-2008, 08:31 PM

Quote:

Originally Posted by EmperorTud

I'll get better at these the more I bake them and the more I experiment with 'em.

Aside from the ingredients, the trick is in the art of the toothpick. Baked too little or too much and the taste is not as good as "just right".

melvbot · 01-12-2008, 04:51 PM

I made some today, cheated a bit as I used a Betty Crocker mix as it was on offer at Tesco. Also I didnt have a square tin as my convection oven is round so Ive broken a few rules, the outer edge was a bit crisp and biscuit like but a cm or so away from the edge was nice and fudgey. I also didnt have a wooden toothpick.
Will I get in trouble for my brownie misdemeanours or is the Green Card on its way?

The kid loves them.

melvbot · 01-12-2008, 04:59 PM

blackgang · 01-12-2008, 07:28 PM

That looks more cakey than my betty crocker brownies turn out, sometimes really sticky and fudgie, just the way I like em with a quart of ChokChai 100% Plain milk.
Damn gotta try em in my new convection oven, works great on turkey and striploin beef roast.

melvbot · 01-12-2008, 08:17 PM

They do look cakey but they are quite sticky and fudgey. Im going to get all the ingredients and do some FF style and taste the difference,

blackgang · 01-12-2008, 08:55 PM

I am happy with the BC ones and no fuss so the easier the better for me and I hate nuts in food except for a Baby Ruth or a Snickers, which I won't eat either.

mrsquirrel · 02-12-2008, 11:51 AM

Made brownies for the missus after reading this. Had no nuts used oats instead. Not bad at all.

Missus copied me and now makes banana cake one day and chocolate brownies the next. Teach her carrot cake this week if I can be arsed

15-11-2008, 06:14 PM	#23 (permalink)
friscofrankie Northern Hermit Last Online: Today 03:59 AM Join Date: Jul 2005 Location: Chiangmai, Thailand Posts: 6,865	It does leave it out of your control. But. I have actually given it some thought. There was a brand of Butter in Fiji, imported in bulk and mixed up, packaged as a local brand, extra salty to suit Fijian tastes. Don't think I would have used that brand; but, damn! it was good on the fresh baked long-loaves you could get in just about every village on the island. I personally don't see a need for salt at all in this recipe and the saltiness of the brand of butter pictured imparts no salty flavor to the brownies. Salt in bread adds a a touch of flavor and supposedly toughens the starches/glutens in the flour so it retains the gases and makes for a nice crumbed loaf; so 'they' tell me. I didn't use salt in my pancakes this morning made with some of my sourdough starter and a pinch of baking soda, left to rest for about an hour, they fluffed up nice with good fine bubbles in them. I know of folks that bake decent loaves without salt. I just can;t see a need for salt in these brownies. I only used salted butter because I see salt called for in so many recipes I figured I could get away with it. I bought the chocolate and nuts and used what i had to hand. Think I just might make a batch tonight, using the salted butter. I'll try a batch next week with unsalted butter and NO salt. What the hell, easier than pumpkin pie and just as good. Don't forsee any problem. __________________ For art to exist, for any sort of aesthetic activity to exist, a certain physiological precondition is indispensable: intoxication. insanity... To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

22-11-2008, 05:45 PM	#24 (permalink)
EmperorTud Twisted Mentat Last Online: Today 04:15 AM Join Date: Oct 2007 Location: LV-426 Posts: 4,445	My Brownies are in the oven as I type. The Hershey's chocolate was 83thb for that tiny bar in Foodland so I opted for the much larger block of sweet cooking chocolate at 153thb. I've left out most of the sugar to compensate. I also couldn't get walnuts in a pinch so I opted for some mixed nuts in the bag at 22thb. There's pecans, almonds and cashews but lo and behold some walnuts in there too. Smell is awesome and I will update when done. __________________ Mortals you defy the Gods, I sentence you to travel among unknown stars, until you find the Kingdom of Hades, your bodies will stay as lifeless as stone.

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15-11-2008, 08:00 AM	#21 (permalink)
Bogso Surat Thani Last Online: 05-01-2009 11:06 PM Join Date: Aug 2008 Posts: 139	Great recipe, thanks for posting it, im gonna give it a go this weekend.

15-11-2008, 05:27 PM	#22 (permalink)
DrAndy Oh Fuk Last Online: Yesterday 07:47 AM Join Date: Nov 2005 Location: yes Posts: 8,613	FF, would you recommend salted butter, or unsalted? using salted may leave the quantity out of your control, or doesn't it matter?

22-11-2008, 07:58 PM	#26 (permalink)
EmperorTud Twisted Mentat Last Online: Today 04:15 AM Join Date: Oct 2007 Location: LV-426 Posts: 4,445	I didn't bother to take pics as I wasn't sure how these were gonna turn out. They were good. I'll get better at these the more I bake them and the more I experiment with 'em. Unfortunately we can't post smells.

01-12-2008, 04:51 PM	#29 (permalink)
melvbot Metal Member Last Online: Today 12:04 AM Join Date: Apr 2008 Location: To Be Confirmed Posts: 3,224	I made some today, cheated a bit as I used a Betty Crocker mix as it was on offer at Tesco. Also I didnt have a square tin as my convection oven is round so Ive broken a few rules, the outer edge was a bit crisp and biscuit like but a cm or so away from the edge was nice and fudgey. I also didnt have a wooden toothpick. Will I get in trouble for my brownie misdemeanours or is the Green Card on its way? The kid loves them.

01-12-2008, 04:59 PM	#30 (permalink)
melvbot Metal Member Last Online: Today 12:04 AM Join Date: Apr 2008 Location: To Be Confirmed Posts: 3,224

01-12-2008, 07:28 PM	#31 (permalink)
blackgang Senior Member Last Online: Today 12:24 AM Join Date: Dec 2006 Location: Phetchabun city Posts: 7,649	That looks more cakey than my betty crocker brownies turn out, sometimes really sticky and fudgie, just the way I like em with a quart of ChokChai 100% Plain milk. Damn gotta try em in my new convection oven, works great on turkey and striploin beef roast.

01-12-2008, 08:17 PM	#32 (permalink)
melvbot Metal Member Last Online: Today 12:04 AM Join Date: Apr 2008 Location: To Be Confirmed Posts: 3,224	They do look cakey but they are quite sticky and fudgey. Im going to get all the ingredients and do some FF style and taste the difference,

01-12-2008, 08:55 PM	#33 (permalink)
blackgang Senior Member Last Online: Today 12:24 AM Join Date: Dec 2006 Location: Phetchabun city Posts: 7,649	I am happy with the BC ones and no fuss so the easier the better for me and I hate nuts in food except for a Baby Ruth or a Snickers, which I won't eat either.

02-12-2008, 11:51 AM	#34 (permalink)
mrsquirrel Elite Member Join Date: Jul 2005 Location: In a rather cold and dark place Posts: 10,738	Made brownies for the missus after reading this. Had no nuts used oats instead. Not bad at all. Missus copied me and now makes banana cake one day and chocolate brownies the next. Teach her carrot cake this week if I can be arsed

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