I thought brownies were just chocolate... now I know for all your smarty
pants out there that there are some that are not chocolate at all, but in
the chocolate family what exactly is meant by Chocolate "Fudge" brownies?

Lynne

"King's Crown" > wrote in message
ink.net...

> I thought brownies were just chocolate... now
> I know for all your smarty pants out there that
> there are some that are not chocolate at all, but
> in the chocolate family what exactly is meant by
> Chocolate "Fudge" brownies?

I've always considered brownies to be chocolate -- imo, there's always a
modifier when talking about non-chocolate brownies, e.g. coffee blonde
brownies or, indeed, blondies.

Chocolate fudge brownies, to me, would speak to consistency -- a fudgy
consistency, as opposed to a cake-like consistency.

HTH,
-j

jacqui{JB} wrote:
> "King's Crown" > wrote in message
> ink.net...
>
> > I thought brownies were just chocolate... now
> > I know for all your smarty pants out there that
> > there are some that are not chocolate at all, but
> > in the chocolate family what exactly is meant by
> > Chocolate "Fudge" brownies?
>
> I've always considered brownies to be chocolate -- imo, there's always a
> modifier when talking about non-chocolate brownies, e.g. coffee blonde
> brownies or, indeed, blondies.
>
> Chocolate fudge brownies, to me, would speak to consistency -- a fudgy
> consistency, as opposed to a cake-like consistency.
>
> HTH,
> -j

Probably has some fudge chunks in it.

King's Crown wrote on 21 Jul 2006 in rec.food.cooking

> I thought brownies were just chocolate... now I know for all your
> smarty pants out there that there are some that are not chocolate at
> all, but in the chocolate family what exactly is meant by Chocolate
> "Fudge" brownies?
>
> Lynne
>
>
>

I'll explain fudge type brownies...If you explain Blondies.

@@@@@ Now You're Cooking! Export Format

Coffee Almond Chocolate Blondies

none

2 cup brown sugar -- firmly
1 packed
3/4 cup unsalted butter
3 tablespoon coffee liqueur
5 teaspoon instant espresso
3 eggs
2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup blanched almonds, sliced &
1 toasted -- coarsely chopped
6 oz semisweet chocolate chips --(1 cup)

Preheat oven to 350. Grease 13 x 9 baking pan. Stir sugar and butter in
heavy large saucepan over medium-low heat until sugar and butter melt.
Add liqueur and espresso powder and whisk to blend. Cool. Whisk eggs into
sugar mixture. Sift flour, baking powder and salt into medium bowl. Stir
dry ingredients into batter Stir in must and chocolate chips. Pour in
prepared pan and bake 35-40 minutes.



** Exported from Now You're Cooking! v5.74 *


My fudge Brownie explanation.

@@@@@ Now You're Cooking! Export Format

Chocolate Fudge Brownies

none

1/2 cup butter or margarine
1/2 cup cocoa
1 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 teaspoon salt

Melt the butter/margarine in a medium saucepan. Remove from heat and stir
in the cocoa. Stir in the brown sugar, then beat in the eggs and the
vanilla extract. Blend in the flour, the walnuts, and the salt. Spread
evenly in a grased 8 inch square pan. Bake at 350 F(180 C) from 20 to 25
minutes. Cool and frost. Make about 16 brownies.

Recipe by: Chipits Cocoa

Recipe Posted to MC-Recipe Digest V1 #767 by on Aug 31,
1997

Yield: 4 servings



** Exported from Now You're Cooking! v5.74 **




--


Curiosity killed the cat, but for a while I was a suspect

-Alan

jacqui{JB} wrote:
> "dee" > wrote in message
> s.com...
>
>
>>>Chocolate fudge brownies, to me, would speak
>>>to consistency -- a fudgy consistency, as opposed
>>>to a cake-like consistency.
>
>
>>Probably has some fudge chunks in it.
>
>
> I've got a number of brownie recipes which include chocolate chips; I
> haven't seen one yet calling for fudge. I don't think fudge would hold up
> well during baking.
>
> But stranger things have happened.
> -j
>
>
It means that they are brownies with the consistency of fudge, nice
and moist and chewy, instead of the dough looking and tasting more
like a cake.

Margaret Suran > wrote in
ink.net:

>
>
> jacqui{JB} wrote:
>> "dee" > wrote in message
>> s.com...
>>
>>
>>>>Chocolate fudge brownies, to me, would speak
>>>>to consistency -- a fudgy consistency, as opposed
>>>>to a cake-like consistency.
>>
>>
>>>Probably has some fudge chunks in it.
>>
>>
>> I've got a number of brownie recipes which include chocolate chips; I
>> haven't seen one yet calling for fudge. I don't think fudge would
>> hold up well during baking.
>>
>> But stranger things have happened.
>> -j
>>
>>
> It means that they are brownies with the consistency of fudge, nice
> and moist and chewy, instead of the dough looking and tasting more
> like a cake.


Now my sweet tooth is acting up. Better go to the dentist! I've never
made brownies but when I do, I'll use peanut butter chips.

http://tinyurl.com/q6mo7

Andy

I looked at many Chocolate Fudge Brownies recipes on the internet and in
cookbooks and none of them had fudge in them that's why I am confused.

Lynne

"dee" > wrote in message
s.com...
>
> jacqui{JB} wrote:
>> "King's Crown" > wrote in message
>> ink.net...
>>
>> > I thought brownies were just chocolate... now
>> > I know for all your smarty pants out there that
>> > there are some that are not chocolate at all, but
>> > in the chocolate family what exactly is meant by
>> > Chocolate "Fudge" brownies?
>>
>> I've always considered brownies to be chocolate -- imo, there's always a
>> modifier when talking about non-chocolate brownies, e.g. coffee blonde
>> brownies or, indeed, blondies.
>>
>> Chocolate fudge brownies, to me, would speak to consistency -- a fudgy
>> consistency, as opposed to a cake-like consistency.
>>
>> HTH,
>> -j
>
> Probably has some fudge chunks in it.
>

"jacqui{JB}" > wrote in message
. dk...
> "King's Crown" > wrote in message
> ink.net...
>
>> I thought brownies were just chocolate... now
>> I know for all your smarty pants out there that
>> there are some that are not chocolate at all, but
>> in the chocolate family what exactly is meant by
>> Chocolate "Fudge" brownies?
>
> I've always considered brownies to be chocolate -- imo, there's always a
> modifier when talking about non-chocolate brownies, e.g. coffee blonde
> brownies or, indeed, blondies.
>
> Chocolate fudge brownies, to me, would speak to consistency -- a fudgy
> consistency, as opposed to a cake-like consistency.
>
> HTH,
> -j
>
That makes sense that the brownie would be moister and chewier than the cake
like counter parts. Thanks for chiming in!

Lynne

"Margaret Suran" > wrote in message
ink.net...
>
>
> jacqui{JB} wrote:
>> "dee" > wrote in message
>> s.com...
>>
>>
>>>>Chocolate fudge brownies, to me, would speak
>>>>to consistency -- a fudgy consistency, as opposed
>>>>to a cake-like consistency.
>>
>>
>>>Probably has some fudge chunks in it.
>>
>>
>> I've got a number of brownie recipes which include chocolate chips; I
>> haven't seen one yet calling for fudge. I don't think fudge would hold
>> up
>> well during baking.
>>
>> But stranger things have happened.
>> -j
>>
>>
> It means that they are brownies with the consistency of fudge, nice and
> moist and chewy, instead of the dough looking and tasting more like a
> cake.

This makes sense to me. I know some brownies are cake like. I do like the
moister, chewier brownies.

Lynne

> I'll explain fudge type brownies...If you explain Blondies.

Thanks for the recipes. This what Wikipedia says regarding Blondies, "In
American cuisine, the Blondie is a bar cookie similar to the chocolate
brownie but made with brown sugar and no cocoa." That was my understanding
the Blondies had no chocolate in them. So the below recipe should be called
"Coffee Almond Chocolate Brownies."

Lynne
>
> @@@@@ Now You're Cooking! Export Format
>
> Coffee Almond Chocolate Blondies
>
> none
>
> 2 cup brown sugar -- firmly
> 1 packed
> 3/4 cup unsalted butter
> 3 tablespoon coffee liqueur
> 5 teaspoon instant espresso
> 3 eggs
> 2 cup flour
> 1 1/2 teaspoon baking powder
> 1/2 teaspoon salt
> 1 cup blanched almonds, sliced &
> 1 toasted -- coarsely chopped
> 6 oz semisweet chocolate chips --(1 cup)
>
> Preheat oven to 350. Grease 13 x 9 baking pan. Stir sugar and butter in
> heavy large saucepan over medium-low heat until sugar and butter melt.
> Add liqueur and espresso powder and whisk to blend. Cool. Whisk eggs into
> sugar mixture. Sift flour, baking powder and salt into medium bowl. Stir
> dry ingredients into batter Stir in must and chocolate chips. Pour in
> prepared pan and bake 35-40 minutes.
>
>
>
> ** Exported from Now You're Cooking! v5.74 *
>
>
> My fudge Brownie explanation.
>
> @@@@@ Now You're Cooking! Export Format
>
> Chocolate Fudge Brownies
>
> none
>
> 1/2 cup butter or margarine
> 1/2 cup cocoa
> 1 cup packed brown sugar
> 2 eggs
> 1/2 teaspoon vanilla extract
> 1/2 cup all-purpose flour
> 1/2 cup chopped walnuts
> 1/4 teaspoon salt
>
> Melt the butter/margarine in a medium saucepan. Remove from heat and stir
> in the cocoa. Stir in the brown sugar, then beat in the eggs and the
> vanilla extract. Blend in the flour, the walnuts, and the salt. Spread
> evenly in a grased 8 inch square pan. Bake at 350 F(180 C) from 20 to 25
> minutes. Cool and frost. Make about 16 brownies.
>
> Recipe by: Chipits Cocoa
>
> Recipe Posted to MC-Recipe Digest V1 #767 by on Aug 31,
> 1997
>
> Yield: 4 servings
>
>
>
> ** Exported from Now You're Cooking! v5.74 **
>
>
>
>
> --
>
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan

Thank you! I saw this recipe with orange extract in it and thought it
sounded really good. We love that orange chocolate at Christmas time.

Lynne

"Damsel in dis Dress" > wrote in message
...
> On Fri, 21 Jul 2006 07:23:43 GMT, "King's Crown" >
> wrote:
>
>>I thought brownies were just chocolate... now I know for all your smarty
>>pants out there that there are some that are not chocolate at all, but in
>>the chocolate family what exactly is meant by Chocolate "Fudge" brownies?
>
> Fudgie brownies aren't dry and cake-like. They're much more moist and
> dense than a "regular" brownie. Here's my recipe:
>
>
> * Exported from MasterCook *
>
> Chocolate Fudge Brownies
>
> Recipe By :Carol Peterson
> Serving Size : 48 Preparation Time :0:20
> Categories : Cookies and Bars Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 sticks unsalted butter -- softened (10 ounces)
> 2 1/2 cups sugar
> 4 large eggs
> 1 teaspoon vanilla extract
> 1 teaspoon orange extract
> 1 teaspoon baking powder
> 1/2 teaspoon salt
> 2/3 cup cocoa
> 2 cups flour
>
> Heat oven to 350°F. Butter bottom only of 9x13-inch rectangular baking
> pan. Set aside.
>
> Cream together the butter and sugar. Add eggs, one at a time, mixing
> well after each addition. Stir in vanilla. Add baking powder, salt,
> cocoa, and flour; mix just until all ingredients are moistened and
> mixture is smooth - do not over-mix.
>
> Spread batter into prepared baking pan. Bake for about 40 minutes or
> until brownies just begin to pull away from sides of pan. Cool
> completely.
>
> Cut into bars and serve.
>
> Source:
> "adapted from a recipe by Land O'Lakes"
> - - - - - - - - - - - - - - - - -
>
> NOTES : Makes 24-48 brownies. They're rich, so I cut them small.

On Fri, 21 Jul 2006 17:04:40 GMT, "King's Crown" >
wrote:

>> I'll explain fudge type brownies...If you explain Blondies.
>
>Thanks for the recipes. This what Wikipedia says regarding Blondies, "In
>American cuisine, the Blondie is a bar cookie similar to the chocolate
>brownie but made with brown sugar and no cocoa." That was my understanding
>the Blondies had no chocolate in them. So the below recipe should be called
>"Coffee Almond Chocolate Brownies."
>
>Lynne
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Coffee Almond Chocolate Blondies

How about Mocha Almond Brownies?

Carol

On Fri, 21 Jul 2006 17:06:00 GMT, "King's Crown" >
wrote:

>Thank you! I saw this recipe with orange extract in it and thought it
>sounded really good. We love that orange chocolate at Christmas time.

You're welcome. You can use any kind of flavoring you like. Almond
extract is good. I'd try raspberry, but then Mr. Picky wouldn't eat
the brownies. Orange is my favorite.

Carol

On Fri, 21 Jul 2006 17:17:45 -0500, Damsel in dis Dress
> wrote:

>On Fri, 21 Jul 2006 17:04:40 GMT, "King's Crown" >
>wrote:
>
>>> I'll explain fudge type brownies...If you explain Blondies.
>>
>>Thanks for the recipes. This what Wikipedia says regarding Blondies, "In
>>American cuisine, the Blondie is a bar cookie similar to the chocolate
>>brownie but made with brown sugar and no cocoa." That was my understanding
>>the Blondies had no chocolate in them. So the below recipe should be called
>>"Coffee Almond Chocolate Brownies."
>>
>>Lynne
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Coffee Almond Chocolate Blondies
>
>How about Mocha Almond Brownies?

Er, Mocha Almond Blondies.

Carol, thwacking self again for being 'toopid

>>>
>>> Coffee Almond Chocolate Blondies
>
> How about Mocha Almond Brownies?
>
> Carol

I like it!

Lynne

>>>>
>>>> Coffee Almond Chocolate Blondies
>>
>>How about Mocha Almond Brownies?
>
> Er, Mocha Almond Blondies.
>
> Carol, thwacking self again for being 'toopid

I guess I get a thunk too. haha

Lynne

"King's Crown" > wrote in message
nk.net...
>> I'll explain fudge type brownies...If you explain Blondies.
>
> Thanks for the recipes. This what Wikipedia says regarding Blondies, "In
> American cuisine, the Blondie is a bar cookie similar to the chocolate
> brownie but made with brown sugar and no cocoa." That was my
> understanding the Blondies had no chocolate in them. So the below recipe
> should be called "Coffee Almond Chocolate Brownies."
>
> Lynne
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Coffee Almond Chocolate Blondies
>> 6 oz semisweet chocolate chips --(1 cup)

The chocolate chips don't make them brownies in the same way chocolate chips
don't make chocolate chip cookies chocolate cookies.

Ms P

Damsel in dis Dress wrote:

> Carol, thwacking self again for being 'toopid


Bless your heart,
Bob

On Fri, 21 Jul 2006 20:09:20 -0500, zxcvbob >
wrote:

>Damsel in dis Dress wrote:
>
>> Carol, thwacking self again for being 'toopid
>
>Bless your heart,
>Bob

Any time, Bob.

Carol

"Damsel in dis Dress" > wrote in message
...
> On Fri, 21 Jul 2006 17:06:00 GMT, "King's Crown" >
> wrote:
>
>>Thank you! I saw this recipe with orange extract in it and thought it
>>sounded really good. We love that orange chocolate at Christmas time.
>
> You're welcome. You can use any kind of flavoring you like. Almond
> extract is good. I'd try raspberry, but then Mr. Picky wouldn't eat
> the brownies. Orange is my favorite.


I seem to be missing some of the messages in this thread. Could someone
please repost the recipes, especially the orange chocolate thing. Thanks.

Jen

On Sat, 22 Jul 2006 11:29:19 GMT, "Jen" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Fri, 21 Jul 2006 17:06:00 GMT, "King's Crown" >
>> wrote:
>>
>>>Thank you! I saw this recipe with orange extract in it and thought it
>>>sounded really good. We love that orange chocolate at Christmas time.
>>
>> You're welcome. You can use any kind of flavoring you like. Almond
>> extract is good. I'd try raspberry, but then Mr. Picky wouldn't eat
>> the brownies. Orange is my favorite.
>
>I seem to be missing some of the messages in this thread. Could someone
>please repost the recipes, especially the orange chocolate thing. Thanks.

Here ya go, Jen! I changed the name to include the orange flavor,
and added the optional orange zest to the recipe. I add it if I have
a fresh orange lying around. Otherwise, just the extracts.


* Exported from MasterCook *

Chocolate-Orange Fudge Brownies

Recipe By :Carol Peterson (Damsel)
Serving Size : 48 Preparation Time :0:20
Categories : Cookies and Bars Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 sticks unsalted butter -- softened (10 ounces)
2 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
2 teaspoons orange zest -- if desired
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa
2 cups flour

Heat oven to 350°F. Butter bottom only of 9x13-inch rectangular baking
pan. Set aside.

Cream together the butter and sugar. Add eggs, one at a time, mixing
well after each addition. Stir in vanilla. Add baking powder, salt,
cocoa, and flour; mix just until all ingredients are moistened and
mixture is smooth - do not over-mix.

Spread batter into prepared baking pan. Bake for about 40 minutes or
until brownies just begin to pull away from sides of pan. Cool
completely.

Cut into bars and serve.

- - - - - - - - - - - - - - - - -

NOTES : Makes 24-48 brownies. They're rich, so I cut them small.

"Damsel in dis Dress" > wrote in message
...
> On Sat, 22 Jul 2006 11:29:19 GMT, "Jen" > Here ya go, Jen! I changed the
> name to include the orange flavor,
> and added the optional orange zest to the recipe. I add it if I have
> a fresh orange lying around. Otherwise, just the extracts.

> 1 teaspoon vanilla extract
> 1 teaspoon orange extract


Thanks. I've never used or heard of orange extract before. I wonder if I
could use orange juice instead?

Jen

On Sun, 23 Jul 2006 01:26:49 GMT, "Jen" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Sat, 22 Jul 2006 11:29:19 GMT, "Jen" > Here ya go, Jen! I changed the
>> name to include the orange flavor,
>> and added the optional orange zest to the recipe. I add it if I have
>> a fresh orange lying around. Otherwise, just the extracts.
>
>> 1 teaspoon vanilla extract
>> 1 teaspoon orange extract
>
>Thanks. I've never used or heard of orange extract before. I wonder if I
>could use orange juice instead?

It should be in the same area of your store where vanilla extract is
found. Orange juice wouldn't give you the desired effect. If you
can't find orange extract, just put in a bunch of orange zest, and
you'll get the flavor you're looking for.

Carol

"Damsel in dis Dress" > wrote in message
...
> On Sun, 23 Jul 2006 01:26:49 GMT, "Jen" >
> wrote:
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>> On Sat, 22 Jul 2006 11:29:19 GMT, "Jen" > Here ya go, Jen! I changed
>>> the
>>> name to include the orange flavor,
>>> and added the optional orange zest to the recipe. I add it if I have
>>> a fresh orange lying around. Otherwise, just the extracts.
>>
>>> 1 teaspoon vanilla extract
>>> 1 teaspoon orange extract
>>
>>Thanks. I've never used or heard of orange extract before. I wonder if I
>>could use orange juice instead?
>
> It should be in the same area of your store where vanilla extract is
> found. Orange juice wouldn't give you the desired effect. If you
> can't find orange extract, just put in a bunch of orange zest, and
> you'll get the flavor you're looking for.


I'll look for it next time I'm shopping. Thanks heaps.

Jen

On Sun, 23 Jul 2006 02:05:57 GMT, "Jen" >
wrote:

>I'll look for it next time I'm shopping. Thanks heaps.

I'm wondering ... is orange essence more familiar?

Good luck,
Carol

"Damsel in dis Dress" > wrote in message
...
> On Sun, 23 Jul 2006 02:05:57 GMT, "Jen" >
> wrote:
>
>>I'll look for it next time I'm shopping. Thanks heaps.
>
> I'm wondering ... is orange essence more familiar?

I thought of that at the same time, but still don't know of it. I think
I've just never looked. Thanks again.

Jen