Encouraging Brownies

I am new so let me know if there is a more appropriate forum for this topic...

I ate an amazing brownie at a friend's party once. The baker of the brownie said they're called "Encouraging Brownies" and that the recipe was in the Tribune years ago. I have done so many searches for this brownie but cannot find the recipe. Does anyone know of this recipe?

Tippenze,

Welcome to LTH forum!

For the recipe refer to the following link. It was not hard to find.

http://www.chicagotribune.com/features/ ... umn?page=2

What made this particular batch of brownies taste so good?

-ramon

oh! Thanks! I wonder what I was doing wrong when searching...

They are dense and fudgy rather than cakey. I can't wait to try them - thanks for the find!

Ramon,
I'm a dummy. I just did another google search and found the same thing you did. I don't know what I was doing before! Thanks again!

Searches are quirky things, as are brownie recipes. I just promised Ramonita (8 yo) yesterday we'd make brownies this weekend. I've filed this recipe under advisement. Let us know how yours turn out.

-ramon

HI,

Please note the dense fudginess, which I also prize, comes from underbaking. I checked with a Cook's Illustrated article on cream cheese brownies, which not only confirmed my idea, they offered a test method:

Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it ...

Best regards,

Cathy2 wrote:HI,

Please note the dense fudginess, which I also prize, comes from underbaking. I checked with a Cook's Illustrated article on cream cheese brownies, which not only confirmed my idea, they offered a test method:

Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it ...

Best regards,

As a loyal Cook's reader, I noted this too -- totally contrary to the clean toothpick method of lore. Seems awfully subjective though, especially for baking.

-ramon

Did you see the recipe in the latest CI for "Ultimate Turtle Brownies"? I'm not a big fan of nuts in my brownies, but this looks too good to pass up.

Brownies and caramel - how decadent!

Anyone try it yet?

Bill/SFNM

Bill/SFNM wrote:Did you see the recipe in the latest CI for "Ultimate Turtle Brownies"? I'm not a big fan of nuts in my brownies, but this looks too good to pass up.

Brownies and caramel - how decadent!

Which issue? I do the online subscription and they only have March 2006 up. I am a fan of "Knock you naked" brownies, which layer brownies with melted caramels...

May/June.

Bill/SFNM wrote:Did you see the recipe in the latest CI for "Ultimate Turtle Brownies"? I'm not a big fan of nuts in my brownies, but this looks too good to pass up.

Brownies and caramel - how decadent!

Anyone try it yet?

Bill/SFNM

I have that issue and I just keep staring at the picture of the brownies! They look awesome. Unfortunately, I've been cutting out sugar lately, so it will be a while before I try them. You should make them and let us know how they are.

Side note, the brownies at Fox and Obel are the best brownies I've ever had in my life, and the recipe is posted on the website. I love brownies.

Good to know! I love brownies too. I'm on a quest to find the perfect one. Thanks -

You gotta try the f/o brownies warm. Some bittersweet choco sauce adds to the goodness. here's the link

http://www.fox-obel.com/recipes/brownies.pdf

Leek,

Do you have the "knock you naked" recipe??? I love caramel and brownies together!!

Bill,
I too keep eyeing the Cooks Turtle Brownies ....but I too am a purist...nuts "pollute" my brownies.

PBandFluff wrote:Do you have the "knock you naked" recipe??? I love caramel and brownies together!!

This is the official recipe:

http://www.christmas-cookies.com/recipe ... wnies.html

But you can also simply make a double recipe of your favorite brownies, put 1/2 in a pan and bake slightly until a bit firm on top. Melt an entire package of (unwrapped) caramels with some milk so they pour, then pour over first brownie layer. Top with a layer of chocolate chips, then rest of brownie batter. Bake. For more decadence, mix chocolate chips into brownie batter too.

Thanks, Leek!

Those sound fantastic!!! I can't wait to try them!!

bnowell724 wrote:You gotta try the f/o brownies warm. Some bittersweet choco sauce adds to the goodness. here's the link

http://www.fox-obel.com/recipes/brownies.pdf

Tried these! We had them with Mint Choc. Chip ice cream. So so good! This is my new favorite Brownie recipe. Thanks again.

You made them? Awesome! I haven't tried the recipe myself yet. They were doing a brownie demo at the store during their chocolate festival in Feb., and that's when I first tasted them. The manager said so many people requested the recipe that she decided to put it on the website. Glad they turned out so nice! The ones they have in store now are a little different- they're made with milk and unsweetened chocolate. Still really good, and they have the same perfect texture.

Ramon wrote:For the recipe refer to the following link. It was not hard to find.

http://www.chicagotribune.com/features/ ... umn?page=2

Too many people must have gone to look for this, or something. The Trib has now archived it. If you go to the library, you'll be looking for Leah Eskin's column of May 9, 2004.

I highly recommend the addition of Captn' Morgan's or other dark spiced Rum to brownies.

Or Stroh rum from Austria. It comes in 40, 60, or 80% alc by vol., and has an amazing butterscotchy taste that is wonderful in baking or bananas Foster.

Bill/SFNM wrote:Did you see the recipe in the latest CI for "Ultimate Turtle Brownies"? I'm not a big fan of nuts in my brownies, but this looks too good to pass up.

They have it on their online site, now - you have to be a member to access it

http://www.cooksillustrated.com/article.asp?articleid=912

Tippenze wrote:

bnowell724 wrote:You gotta try the f/o brownies warm. Some bittersweet choco sauce adds to the goodness. here's the link

http://www.fox-obel.com/recipes/brownies.pdf

Tried these! We had them with Mint Choc. Chip ice cream. So so good! This is my new favorite Brownie recipe. Thanks again.

Hi,

I made the Fox & Obel brownies today as part of a family birthday celebration. The pan size specified in the recipe is "half a sheet cake." This size pan is roughly 11 x 15 inches. Twenty-one ounces of chocolate pretty much wiped out my reserve, which was fine though a startling quantity of chocolate. The recipe calls for a mere 30 minutes baking time or to set, which was just enough time.

The birthday girl characterized it as really fudgy brownies with deep rich chocolate taste. For those with a European oriented palate of not too sweet desserts, then this was perfect. I was the only one who seemed to think it could have benefitted from a bit more sugar. This is one of the few brownie preparations where a small piece goes a long way.

***

Penelope Bingham's talk Saturday on American Food included some comments about the Joy of Cooking. One recipe which has remained the same from the very first edition is their brownie recipe. Only one change: in the first edition a batch of brownies made 48 portions, while today it is now 16 portions.

Regards,

Cathy2 wrote:

Tippenze wrote:

bnowell724 wrote:You gotta try the f/o brownies warm. Some bittersweet choco sauce adds to the goodness. here's the link

http://www.fox-obel.com/recipes/brownies.pdf

Tried these! We had them with Mint Choc. Chip ice cream. So so good! This is my new favorite Brownie recipe. Thanks again.

Hi,

I made the Fox & Obel brownies today as part of a family birthday celebration. The pan size specified in the recipe is "half a sheet cake." This size pan is roughly 11 x 15 inches. Twenty-one ounces of chocolate pretty much wiped out my reserve, which was fine though a startling quantity of chocolate. The recipe calls for a mere 30 minutes baking time or to set, which was just enough time.

The birthday girl characterized it as really fudgy brownies with deep rich chocolate taste. For those with a European oriented palate of not too sweet desserts, then this was perfect. I was the only one who seemed to think it could have benefitted from a bit more sugar. This is one of the few brownie preparations where a small piece goes a long way.

***

Penelope Bingham's talk Saturday on American Food included some comments about the Joy of Cooking. One recipe which has remained the same from the very first edition is their brownie recipe. Only one change: in the first edition a batch of brownies made 48 portions, while today it is now 16 portions.

Regards,

Since you describe these as very fudgy, I wonder if you undercooked them at all?(I know that people often do on purpose w/ brownies) When I made them or bought them, they had a deep richness, but were light and very delicate in texture. Any of that? In the center of the pan I made, where they were slightly undercooked, they were very fudgy and gooey.

Hi,

I still have half a tray left, so I tried a center edge just to check again. Light and delicate is not what comes to mind, though dense does. Give the lack of leavening, the quantity of eggs and chocolate, the texture is what I would expect. I wonder if we are experiencing roughly the same brownie, though are opinion of the texture differs.

The instructions advised 30 minutes or to set, these were not trembling in any way when I took them out at 30 minutes.

Regards,