In article >,
(Judy Haffner) wrote:

> Do you have a favorite brownie?


These are pretty good.

Barb Schaller's Famous Orgasmic Chocolate Brownies
Recipe By: Barb Schaller

Serving Size: 20

First Place, Minnesota State Fair -- twice.

1 cup unsalted butter (8 oz.)
4 ounces unsweetened baking chocolate (I like Guittard's Oban wafers)
2 cups granulated sugar (15 oz.)
4 eggs
2 teaspoons vanilla extract
1/2 to 3/4 teaspoon almond extract
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cups cake flour (6 oz.)
1 teaspoon baking powder (maybe 3/4 tsp if the bp is very fresh)
1/2 teaspoon salt

Move oven rack to center and preheat oven to 350? F. Line a 9x13" metal
baking pan with parchment paper.

In microwave oven, on medium-high power, melt butter and chocolate in
2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix
in granulated sugar, then beat in eggs, one at a time, with wire whisk.

Mix in vanilla and almond. Stir in nuts. Combine cake flour, baking
powder, and salt and fold into chocolate. Spread batter in 9x13" pan
lined with baking parchment and bake in preheated oven at 350?F for
about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs
on it, but not wet batter.

Cool pan on wire rack for 15 minutes before removing (if you wish)
brownies from pan.

Notes: Please, keep the moaning down; it annoys the neighbors. I use
the baking parchment so the whole can be removed from the pan for easy
transport to a lucky recipient. You may want to support the bottom with
cardboard.

First Place, Plain Brownies, 1997 and 2002 Minnesota State Fairs.

Adapted from recipe in Cook's Illustrated magazine, March/April 1994.
Please note that I do use real chocolate, unsalted butter and cake
flour. If you do not, don't complain to me about it. In fact, don't
complain to me about it anyway.

Barb Schaller
M.A. Gedney Company's State Fair Peach Raspberry Jam and Cherry Jam Lady
Burnsville, Minnesota
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Melba's Jammin' wrote:

>These are pretty good.

>Barb Schaller's Famous Orgasmic
> Chocolate Brownies Recipe By: Barb
> Schaller

>Serving Size: 20

>First Place, Minnesota State Fair --
> twice.

<snipped for length>

These really do sound GOOD, so thanks for posting this here. It's really
a different recipe, using almond extract in the batter. I've never seen
Guittard's Oban Wafers here, so would probably just use the unsweetened
chocolate squares. I really do want to try them!

Judy

In article >,
(Judy Haffner) wrote:

> Melba's Jammin' wrote:
>
> >These are pretty good.
>
> >Barb Schaller's Famous Orgasmic
> > Chocolate Brownies Recipe By: Barb
> > Schaller
>
> >Serving Size: 20
>
> >First Place, Minnesota State Fair --
> > twice.
>
> <snipped for length>
>
> These really do sound GOOD, so thanks for posting this here. It's really
> a different recipe, using almond extract in the batter. I've never seen
> Guittard's Oban Wafers here, so would probably just use the unsweetened
> chocolate squares. I really do want to try them!
>
> Judy

You're welcome. There's not much in this world that can't be improved
with the addition of a little almond extract. I used to use more, but I
think I like a smaller amount (as above). I order the Oban wafers from
some outfit online -- in Utah, I think. When I don't have them, I use
Ghirardelli unsweetened bars.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Melba's Jammin' > wrote:
>In article >,
> (Judy Haffner) wrote:
>
>> Melba's Jammin' wrote:
>>
>> >These are pretty good.
>>
>> >Barb Schaller's Famous Orgasmic
>> > Chocolate Brownies Recipe By: Barb
>> > Schaller
>>
>> >Serving Size: 20
>>
>> >First Place, Minnesota State Fair --
>> > twice.
>>
>> <snipped for length>
>>
>> These really do sound GOOD, so thanks for posting this here. It's really
>> a different recipe, using almond extract in the batter. I've never seen
>> Guittard's Oban Wafers here, so would probably just use the unsweetened
>> chocolate squares. I really do want to try them!
>>
>> Judy
>
>You're welcome. There's not much in this world that can't be improved
>with the addition of a little almond extract. I used to use more, but I
>think I like a smaller amount (as above). I order the Oban wafers from
>some outfit online -- in Utah, I think. When I don't have them, I use
>Ghirardelli unsweetened bars.

I keep Ghirardelli bars around just in case I need to whip up a batch of
these on short notice.

They're super good and super easy.

Perfectly fine if you use all vanilla too. (Only sub I make.)

Charlotte
--

On Feb 1, 1:01*am, (Charlotte L. Blackmer) wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>
>
>
>
> >In article >,
> > (Judy Haffner) wrote:
>
> >> Melba's Jammin' wrote:
>
> >> >These are pretty good.
>
> >> >Barb Schaller's Famous Orgasmic
> >> > Chocolate Brownies Recipe By: Barb
> >> > Schaller
>
> >> >Serving Size: 20
>
> >> >First Place, Minnesota State Fair --
> >> > twice.
>
> >> <snipped for length>
>
> >> These really do sound GOOD, so thanks for posting this here. It's really
> >> a different recipe, using almond extract in the batter. I've never seen
> >> Guittard's Oban Wafers here, so would probably just use the unsweetened
> >> chocolate squares. I really do want to try them!
>
> >> Judy
>
> >You're welcome. *There's not much in this world that can't be improved
> >with the addition of a little almond extract. *I used to use more, but I
> >think I like a smaller amount (as above). *I order the Oban wafers from
> >some outfit online -- in Utah, I think. *When I don't have them, I use
> >Ghirardelli unsweetened bars.
>
> I keep Ghirardelli bars around just in case I need to whip up a batch of
> these on short notice.
>
> They're super good and super easy.
>
> Perfectly fine if you use all vanilla too. *(Only sub I make.)
>
> Charlotte
> --- Hide quoted text -
>
> - Show quoted text -

Forrest Gump brownies. but I lost the recipe. It was very very
good

On 1/21/2012 12:49 PM, Melba's Jammin' wrote:
> Barb Schaller's Famous Orgasmic Chocolate Brownies
> Recipe By: Barb Schaller
>
> Serving Size: 20
>
> First Place, Minnesota State Fair -- twice.
>
> 1 cup unsalted butter (8 oz.)
> 4 ounces unsweetened baking chocolate (I like Guittard's Oban wafers)
> 2 cups granulated sugar (15 oz.)
> 4 eggs
> 2 teaspoons vanilla extract
> 1/2 to 3/4 teaspoon almond extract
> 1 cup chopped nuts, optional (walnuts or pecans)
> 1 1/3 cups cake flour (6 oz.)
> 1 teaspoon baking powder (maybe 3/4 tsp if the bp is very fresh)
> 1/2 teaspoon salt
>

Now if you mixed 8 oz of cream cheese with a beaten egg and 1/4 cup of
sugar and spooned it over and swirled it into your brownie batter you
would have something divine.

gloria p
who believes cheese improves
nearly everything

In article >,
gloria p > wrote:

> On 1/21/2012 12:49 PM, Melba's Jammin' wrote:
> > Barb Schaller's Famous Orgasmic Chocolate Brownies
> > Recipe By: Barb Schaller

> Now if you mixed 8 oz of cream cheese with a beaten egg and 1/4 cup of
> sugar and spooned it over and swirled it into your brownie batter you
> would have something divine.
>
> gloria p
> who believes cheese improves
> nearly everything

I'll consider it ‹ thanks much for the measures!! I've never done it
because I wasn't sure about an egg and how much sugar. !!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On 1/21/2012 5:20 PM, Melba's Jammin' wrote:
> In >,
> gloria > wrote:
>
>> On 1/21/2012 12:49 PM, Melba's Jammin' wrote:
>>> Barb Schaller's Famous Orgasmic Chocolate Brownies
>>> Recipe By: Barb Schaller
>
>> Now if you mixed 8 oz of cream cheese with a beaten egg and 1/4 cup of
>> sugar and spooned it over and swirled it into your brownie batter you
>> would have something divine.
>>
>> gloria p
>> who believes cheese improves
>> nearly everything
>
> I'll consider it ‹ thanks much for the measures!! I've never done it
> because I wasn't sure about an egg and how much sugar. !!


If you google "cream cheese swirl brownies" you will get dozens of
variations of this recipe. Mine calls for more cheese than most
but cream cheese is my weakness. A tsp of vanilla is also a good
addition plus a pinch of salt.

gloria p

gloria p wrote:

>Now if you mixed 8 oz of cream cheese
> with a beaten egg and 1/4 cup of sugar
> and spooned it over and swirled it into
> your brownie batter you would have
> something divine.

You mean something like this? We love these and usually have to double
the recipe.

Chocolate Cream cheese Brownies

1 pkg. (4 oz.) German sweet chocolate
3 tbsp. butter
2 eggs
3/4 cup sugar
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. almond extract
1/2 cup chopped nuts

Filling:

2 tbsp. butter
1 pkg. (3 oz.) cream cheese, softened
1/4 cup sugar
1 egg
1 tbsp. flour
1/2 tsp. vanilla

In saucepan, melt chocolate and butter over low heat, stirring
frequently. Set aside. In a bowl, beat the eggs; add sugar and beat
until thick. Add flour, salt and baking powder to egg mixture and mix
well. Add the melted chocolate, vanilla and almond extracts and nuts.
Pour half the batter into a greased 8 inch square pan; set aside. For
filling, beat butter and cream cheese in a mixing bowl until light.
Gradually add sugar, beating until fluffy. Blend in egg, flour and
vanilla; mix well and spread over batter in pan. Dollop remaining batter
over filling. With a knife, cut through batter to create a marbled
effect. Bake at 350º 35 to 40 minutes, or until tests done. Cool.
Store in the refrigerator. Makes about 2 doz. squares.

Judy