I can't remember if I've ever posted this recipe before. I began making
them back in the 1992 when Hough Bakeries went out of business. I was
lucky to know one of their long-term bakers who was happy to share the
recipe. As far as I know, none of their recipes have been published.

I made them tonight and they are half gone already. Really nice flavor
and texture.


* Exported from MasterCook *

Brown Sugar Brownies

Recipe By : Hough Bakeries (Cleveland)
Servings : 16 Preparation Time :1:00
Categories : Desserts Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BROWNIES-----
1/2 c Unsalted butter, melted
2 c Dark-brown sugar, packed
2 ea Large eggs
1/2 ts Salt
1 c All-purpose flour
1/2 c Toasted Wheat Germ
2 ts Baking powder
1 t Vanilla extract
1 c Broken walnut meats
-----PENUCHE FROSTING-----
1/3 c Unsalted butter
3/4 c Dark-brown sugar, packed
3 tb Light cream
2 c Powdered sugar, sifted

~-- Brownies ---
Preheat the oven to 350 degrees F (180 degrees C). Butter a 9-inch
square cake pan. Mix all ingredients together, combining them well.
Spread evenly in the pan and bake for 35-40 minutes or until dry on top
and almost firm to the touch. Let cool completely in pan. Spread
evenly with Penuche Frosting. Cut into 16 squares.

~-- Penuche Frosting ---
Melt butter. Stir in brown sugar. Heat mixture to boiling, stirring
constantly. Boil and stir over low heat for two minutes. Stir in milk
or cream; heat to boiling. Remove from heat and cool to lukewarm.
Gradually stir in powdered sugar. Beat until of spreading consistency.
If necessary, add additional powdered sugar to thicken, or additional
cream to thin.

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

One time on Usenet, Wayne Boatwright >
said:

> I can't remember if I've ever posted this recipe before. I began making
> them back in the 1992 when Hough Bakeries went out of business. I was
> lucky to know one of their long-term bakers who was happy to share the
> recipe. As far as I know, none of their recipes have been published.
>
> I made them tonight and they are half gone already. Really nice flavor
> and texture.
>
>
> * Exported from MasterCook *
>
> Brown Sugar Brownies

<snip>

Oh, yum! I'm putting this one into the "must try" file -- thanks,
Wayne... :-)

--

http://www.myspace.com/littlemalice

Oh pshaw, on Wed 10 Oct 2007 08:15:09p, Little Malice meant to say...

> One time on Usenet, Wayne Boatwright >
> said:
>
>> I can't remember if I've ever posted this recipe before. I began making
>> them back in the 1992 when Hough Bakeries went out of business. I was
>> lucky to know one of their long-term bakers who was happy to share the
>> recipe. As far as I know, none of their recipes have been published.
>>
>> I made them tonight and they are half gone already. Really nice flavor
>> and texture.
>>
>>
>> * Exported from MasterCook *
>>
>> Brown Sugar Brownies
>
> <snip>
>
> Oh, yum! I'm putting this one into the "must try" file -- thanks,
> Wayne... :-)
>
> --
>
> http://www.myspace.com/littlemalice
>

You're welcome. Enjoy!

--
Wayne Boatwright
__________________________________________________

The Rule of Fives states that all things happen in
fives, or are divisible by or are multiples of
five, or are somehow directly or indirectly
related to a five.

Wayne Boatwright wrote:
> I can't remember if I've ever posted this recipe before. I began making
> them back in the 1992 when Hough Bakeries went out of business. I was
> lucky to know one of their long-term bakers who was happy to share the
> recipe. As far as I know, none of their recipes have been published.
>
> I made them tonight and they are half gone already. Really nice flavor
> and texture.
>
>
> * Exported from MasterCook *
>
> Brown Sugar Brownies
>
> Recipe By : Hough Bakeries (Cleveland)
> Servings : 16 Preparation Time :1:00
> Categories : Desserts Snacks
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -----BROWNIES-----
> 1/2 c Unsalted butter, melted
> 2 c Dark-brown sugar, packed
> 2 ea Large eggs
> 1/2 ts Salt
> 1 c All-purpose flour
> 1/2 c Toasted Wheat Germ
> 2 ts Baking powder
> 1 t Vanilla extract
> 1 c Broken walnut meats
> -----PENUCHE FROSTING-----
> 1/3 c Unsalted butter
> 3/4 c Dark-brown sugar, packed
> 3 tb Light cream
> 2 c Powdered sugar, sifted
>
> ~-- Brownies ---
> Preheat the oven to 350 degrees F (180 degrees C). Butter a 9-inch
> square cake pan. Mix all ingredients together, combining them well.
> Spread evenly in the pan and bake for 35-40 minutes or until dry on top
> and almost firm to the touch. Let cool completely in pan. Spread
> evenly with Penuche Frosting. Cut into 16 squares.
>
> ~-- Penuche Frosting ---
> Melt butter. Stir in brown sugar. Heat mixture to boiling, stirring
> constantly. Boil and stir over low heat for two minutes. Stir in milk
> or cream; heat to boiling. Remove from heat and cool to lukewarm.
> Gradually stir in powdered sugar. Beat until of spreading consistency.
> If necessary, add additional powdered sugar to thicken, or additional
> cream to thin.
>
This is interesting because I gather the first brownies did
not contain chocolate. And this looks yummy! Thanks!

--
Jean B.

Oh pshaw, on Thu 11 Oct 2007 05:15:01p, Jean B. meant to say...

> Wayne Boatwright wrote:
>> I can't remember if I've ever posted this recipe before. I began
>> making them back in the 1992 when Hough Bakeries went out of business.
>> I was lucky to know one of their long-term bakers who was happy to
>> share the recipe. As far as I know, none of their recipes have been
>> published.
>>
>> I made them tonight and they are half gone already. Really nice flavor
>> and texture.
>>
>>
>> * Exported from MasterCook *
>>
>> Brown Sugar Brownies
>>
>> Recipe By : Hough Bakeries (Cleveland)
>> Servings : 16 Preparation Time :1:00
>> Categories : Desserts Snacks
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> -----BROWNIES-----
>> 1/2 c Unsalted butter, melted
>> 2 c Dark-brown sugar, packed
>> 2 ea Large eggs
>> 1/2 ts Salt
>> 1 c All-purpose flour
>> 1/2 c Toasted Wheat Germ
>> 2 ts Baking powder
>> 1 t Vanilla extract
>> 1 c Broken walnut meats
>> -----PENUCHE FROSTING-----
>> 1/3 c Unsalted butter
>> 3/4 c Dark-brown sugar, packed
>> 3 tb Light cream
>> 2 c Powdered sugar, sifted
>>
>> ~-- Brownies ---
>> Preheat the oven to 350 degrees F (180 degrees C). Butter a 9-inch
>> square cake pan. Mix all ingredients together, combining them well.
>> Spread evenly in the pan and bake for 35-40 minutes or until dry on
>> top and almost firm to the touch. Let cool completely in pan.
>> Spread evenly with Penuche Frosting. Cut into 16 squares.
>>
>> ~-- Penuche Frosting ---
>> Melt butter. Stir in brown sugar. Heat mixture to boiling, stirring
>> constantly. Boil and stir over low heat for two minutes. Stir in
>> milk or cream; heat to boiling. Remove from heat and cool to
>> lukewarm. Gradually stir in powdered sugar. Beat until of spreading
>> consistency. If necessary, add additional powdered sugar to thicken,
>> or additional cream to thin.
>>
> This is interesting because I gather the first brownies did
> not contain chocolate. And this looks yummy! Thanks!
>

You're welcome. Enjoy!

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

On Fri, 12 Oct 2007 01:39:51 GMT, Wayne Boatwright
> wrote:


>>>
>>> Brown Sugar Brownies
>>>

>>> 1/2 c Toasted Wheat Germ

I have never heard of wheat germ in brownies before. How do they
impact the texture and taste?

Christine

Oh pshaw, on Thu 11 Oct 2007 06:53:02p, Christine Dabney meant to say...

> On Fri, 12 Oct 2007 01:39:51 GMT, Wayne Boatwright
> > wrote:
>
>
>>>>
>>>> Brown Sugar Brownies
>>>>
>
>>>> 1/2 c Toasted Wheat Germ
>
> I have never heard of wheat germ in brownies before. How do they
> impact the texture and taste?
>
> Christine
>

Christine, I guess it's really hard for me to describe. Of course, not
being chocolate brownies, they bave a distinctive brown sugar/buttery
flavor, combined with the penuche frosting. The wheat germ gives them a
"toothsome" texture and a slightly nutty taste in addition to the nuts that
are in them.

For many years I used to buy the brownies at Hough Bakery and the texture
was one of the things that drew me to them the most. I could never quite
figure it out. It wasn't until they closed and I got the recipe that I
realized what it was.

Do give them a try. I think they're worth it. That item was one of the
bakery's most popular

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

On Fri, 12 Oct 2007 02:14:06 GMT, Wayne Boatwright
>Do give them a try. I think they're worth it. That item was one of the
>bakery's most popular

I sure will, Wayne. I am thinking of making them for the first night
of my next contract. Always nice to take some goodies like this in to
bribe.....uhgh...treat the staff!!!!

Christine

Oh pshaw, on Thu 11 Oct 2007 07:18:01p, Christine Dabney meant to say...

> On Fri, 12 Oct 2007 02:14:06 GMT, Wayne Boatwright
>>Do give them a try. I think they're worth it. That item was one of the
>>bakery's most popular
>
> I sure will, Wayne. I am thinking of making them for the first night
> of my next contract. Always nice to take some goodies like this in to
> bribe.....uhgh...treat the staff!!!!
>
> Christine

Oh good! Let know how you like them. (Bribes are usually well-received.)
:-)



--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.