"brownie" news and stories

You probably would have lusted after this visibly moist, chocolaty bundle of perfection without the alluring pink ribbon, but hey, why not get a little festive in honor of National Chocolate Brownie Day.

The beloved American baked treat has been around for more than 100 years, having made its debut in the U.S.A. at the end of the 1800s -- though its exact origins are uncertain. Legend has it that the confection occurred as a lucky mistake -- one cook didn't have enough flour for a cake, another forgot to add baking powder to make her chocolate cake rise properly, and yet another may have added melted chocolate to a batch of cookies.

Either way, we're grateful the condensed chocolate cake came into existence. Happy National Chocolate Brownie Day!

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Brownies are notoriously difficult to time. Unlike cakes and most cookies, you can't simply judge by looking at them, since the batter is far too dark to allow for the tell-tale browning. The tests that are usually applied to tell when cakes are done - namely, the toothpick test and gently pressing the top to see if it "springs back - don't work because brownies are often wet and fudgy when done; a brownie that is dry when it comes out of the oven is overcooked. But recipes and mixes give a range of times - which time is correct?

One strategy is to use Real Simple's tips and gently press the very edge of the brownies to check for firmness. They also suggest that the batch is done when the top looks set and dry. Try keeping a list of the times you try, so you know that when you use Brand X, 25 minutes is the best time. Another strategy is to pick a really reliable recipe and stick with it, that way you won't have to worry about the time and you're assured to try great results.

It has been a while since A Passion for Ice Cream was our cookbook of the day, but this post marks the second time that a recipe from it has been featured here, providing ample evidence that the recipes in the book come out looking as fantastic at home as they do in the book, not to mention that its continued popularity among other food bloggers seems to indicate that the recipes taste as good as they look. This is the Cho Cho Cho brownie sundae, as constructed by Anita of Dessert First. The recipe calls for a fudgy chocolate brownie to be topped with a scoop of white chocolate ice cream and drizzled with chocolate sauce. The presentation is simple and elegant, an easy one to recreate at home and a nice way to spruce up some brownies. If the triple chocolate combination sounds a bit too rich, you can do what Anita did and substitute vanilla ice cream for the white chocolate.

Source

A "slice" is the Australian term for a bar cookie, though slices can tend to be a little less cookie-like in some instances, so they have a slightly broader scope than simply being a cookie relative. These slices are quite similar to brownies, but are topped with everything but the kitchen sink. Niki of Esurientes turned out these delightful Caramel Hazelnut Chocolate Slices for a party and I believe that the attendees must have been a lucky group. Both the top and bottom of these bars a rich with bittersweet chocolate and the caramel layer is made with sweetened condensed milk and studded with hazelnuts. Check out the recipe is you want to try your hand at them!

Source