# Making brownies tomorrow-- how does this recipe look? **URL:** \ **Category:** Cafe Society\ **Created:** [September 11, 2008, 12:42am UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037 "2008-09-11T00:42:20Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![BellRungBookShut-CandleSnuffed](https://avatars.discourse-cdn.com/v4/letter/b/bcef8e/32.png) [@BellRungBookShut-CandleSnuffed](https://boards.straightdope.com/u/BellRungBookShut-CandleSnuffed)\ **Post date:** [September 11, 2008, 12:42am UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/1 "2008-09-11T00:42:20Z")
I pulled this from somewhere online. It’s not mine. I think I changed margarine in the original to butter here, and took out nuts, which I don’t like in my brownies. I’m cooking this with a class, and since it’s been awhile since I’ve made brownies (and I don’t think I ever did them by scratch), I wanted to get feedback. My main concern is with the jelly roll pan-- I don’t remember making brownies in a really thin pan before. Is this going to work? Oh, and is greasing a pan with butter instead of grease ok? I’m getting mixed answers from teh intarnets, and need something a little more definite. Chewy Brownies recipe Ingredients: 6 medium eggs, beaten. 3 cups of sugar. 2 ¼ cups of flour. 1 cup of melted butter. 6 tablespoons of cocoa. 2 teaspoons of vanilla. 1 ½ teaspoons of salt. 1 teaspoon of baking powder. Preparation Instructions: 1. Combine the melted butter, cocoa, and the sugar. 2. Add the six beaten eggs. 3. Mix together the flour, salt and baking powder and add to other mixture. 4. Add the vanilla. 5. Bake in a greased and floured 18 x 12 inch jelly roll pan at 375°F (190°C) for 20 minutes. ---
**Author:** ![Czarcasm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/czarcasm/32/4050_2.png) [@Czarcasm](https://boards.straightdope.com/u/Czarcasm)\ **Post date:** [September 11, 2008, 1:35am UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/2 "2008-09-11T01:35:12Z")
Moving thread from IMHO to Cafe Society. ---
**Author:** ![Mahna\_Mahna](https://avatars.discourse-cdn.com/v4/letter/m/e47c2d/32.png) [@Mahna\_Mahna](https://boards.straightdope.com/u/Mahna_Mahna)\ **Post date:** [September 11, 2008, 1:50am UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/3 "2008-09-11T01:50:52Z")
The only thing that has me going :dubious: is the amount of butter in this recipe. Aside from Paula Deen, who seems to ram more butter into her dishes that one would think is actually possible, a whole cup just seems like way too much… you could probably drop to 3/4 cup and still get a damn tasty brownie. Oh… also, based on the ratio of eggs to flour, the end result will probably be a very soft, fudgy, gooey brownie - hence the jelly roll pan, as the batter won’t set up right in a deeper pan and would burn before it ever got those lovely chewy edges. If what you’ve got in mind is a nice cakey brownie, this recipe definitely ain’t it. ---
**Author:** ![lunar\_elf](https://avatars.discourse-cdn.com/v4/letter/l/35a633/32.png) [@lunar\_elf](https://boards.straightdope.com/u/lunar_elf)\ **Post date:** [September 11, 2008, 2:26am UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/4 "2008-09-11T02:26:51Z")
I like this [Ultimate Brownie recipe](http://www.hersheys.com/recipes/recipes/detail.asp?id=4315&page=3&per=25&keyword=brownie#content_area) from your favorite chocolate company. To jazz it up a bit I’ll do some or all of the following: -dissolve some instant espresso in the water - or use coffee in place of the water -add chocolate chips -add nuts -candy (crushed heath, Rolo candy) Have fun - brownies are awesome! ---
**Author:** ![Sigmagirl](https://avatars.discourse-cdn.com/v4/letter/s/c89c15/32.png) [@Sigmagirl](https://boards.straightdope.com/u/Sigmagirl)\ **Post date:** [September 11, 2008, 1:27pm UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/5 "2008-09-11T13:27:36Z")
It looks kind of what I’d call a Texas Sheet Cake. ---
**Author:** ![EvilHamsterOnCrack](https://avatars.discourse-cdn.com/v4/letter/e/3ab097/32.png) [@EvilHamsterOnCrack](https://boards.straightdope.com/u/EvilHamsterOnCrack)\ **Post date:** [September 11, 2008, 4:20pm UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/6 "2008-09-11T16:20:22Z")
You’re missing the most crucial ingredient!! Oh wait, you didn’t say _special_ brownies… ---
**Author:** ![BellRungBookShut-CandleSnuffed](https://avatars.discourse-cdn.com/v4/letter/b/bcef8e/32.png) [@BellRungBookShut-CandleSnuffed](https://boards.straightdope.com/u/BellRungBookShut-CandleSnuffed)\ **Post date:** [September 12, 2008, 3:48am UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/7 "2008-09-12T03:48:18Z")
Well, I used 3/4 the amt of butter (150g instead of 200) and they came out ok. 2 out of 3 groups had a fairly chewy consistency. 1 had a cakey consistency. Not sure what they did. I was hoping that they’d be extremely chewy however, because that’s my favorite kind. When you introduce food to a culture, or at least to a subsection of a culture, you hope that it comes out perfectly. Not usually the case with my cooking abilities, I’m afraid. ---
**Author:** ![BrotherCadfael](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@BrotherCadfael](https://boards.straightdope.com/u/BrotherCadfael)\ **Post date:** [September 12, 2008, 3:27pm UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/8 "2008-09-12T15:27:40Z")
Here’s my favorite. It totally merits the name: > [@](#): > > **Disgustingly Rich Brownies** > > Yield: 16 brownies > > Ingredients: > > ``` > 2 cubes (1 cup) butter > 3/4 cup cocoa powder > 2 cups sugar > 4 eggs > 1 teaspoon vanilla extract > 1-1/4 cups flour > 1/4 teaspoon salt > 1/2 cup chopped walnuts (optional) > > ``` > > Preparation: > > ``` > Preheat your oven to 350 degrees, then smear the inside of an 8 or 9-inch baking pan with shortening. > > Melt the butter over a low heat. Watch it. It’s easy to burn. > > In your mixing bowl, stir the cocoa and sugar together. Then stir in the melted butter. Add the eggs and vanilla, and stir again. Now add the flour and salt, and mix just until smooth. Not too much. (If you’re adding walnuts, now’s the time.) > > Scrape the mixture out into the greased pan and spread out in an even layer. > > Bake in a 350-degree oven until the brownies just begin to pull away from the sides of the pan (or until you can stick a toothpick in and pull it out with no batter sticking to it). Takes about 60 to 65 minutes. Let cool before cutting. > > ``` ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [September 13, 2008, 1:44am UTC](https://boards.straightdope.com/t/making-brownies-tomorrow-how-does-this-recipe-look/463037/9 "2008-09-13T01:44:02Z")
It’s the leavening that gives it the cakey texture. In my experience as a baker chewier brownies are ones without baking powder or baking soda. Ignore those who worry about butter!!!:D:p You might try the following, it’s what I make for the cafe I work at. BROWNIES 11-3/4 oz. butter 14 tablespoons cocoa 2-3/8 cups sugar 1-1/4 cups flour 5 eggs 3/4 cups chopped nuts, optional Cream together butter and sugar. Add eggs and beat in smoothly. Add flour, cocoa and nuts and blend until well mixed. Spread evenly in 10x13 inch baking pan. Bake about twenty minutes, or until done. Don’t over bake.