Re: Almost Perfect Brownies

[Guest guest]

Have you tried adding baking soda to cut the bitterness? I know that it

cuts tartness in pies, and you don't have to add as much sugar to them.

Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia

Blessed Mother of , almost 6yo w/Autism, " Heaven's Joy, " and lots

of energy

[Guest guest]

Sue ,

Miss Robens are very good !

Valarie in Ca

[Guest guest]

> Date: Tue, 05 Jun 2001 00:59:15 -0000

> From: brettsmomsue@...

>Subject: Re: Almost perfect brownies

>

>

>

>> 2 oz. unsweetened chocolate

>> 4 oz. bittersweet chocolate

>

>,

>I've also been on the hunt for a good brownie recipe lately. I tried

>the fudgey brownie recipe in ' book today, and the Hagman

>mix made them just a touch gritty. Maybe I'll try to substitute the

>arrowroot flour, but I'm NOT an experimenter when it comes to recipes!

>

I'm going to try sorghum plus cornstarch next time and see if that helps

with the bitterness. You need a starch in there to help it hold together

better (arrowroot flour and starch are the same thing).

>Anyway, what is the difference between the above two ingredients? I

>always thought they were the same thing. What brand of bittersweet

>chocolate did you use?

>Sue

Unsweetened chocolate is just chocolate and very bitter (I use Baker's

brand from the regular grocery baked goods aisle). Bittersweet will tend

to have added sugar, cocoa butter, and lecithin. Buy a high quality

bittersweet chocolate with high cacao content (65-70%). I use Scharffen

Berger. Their semi-sweet is also Ok as well. I've found it at the more

upscale grocery stores.

This really is a great recipe, it just needs a little more fine tuning

for me.

Good luck.

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