Cooking
Page 74 in the old book / page 120 in the new book
You know that saying, "less is more"? It has never been more deliciously proven than with these brownies. The recipe for this week's cookie is just a slight variation of last week's Petites Trianons. It is identical, except that it calls for half a cup of flour (as compared to a cup of flour in the Petites Trianons) and has some walnuts thrown in.
With that half cup of flour left out, these brownies become moist and fudgy. One might even think that they have more chocolate in them, but no... it's just that they have less flour.
The technique for these is the same as for the Petites Trianons: melt the butter and chocolate in a saucepan over low heat and then stir in the other ingredients. Couldn't be simpler!
For a while it looked like these brownies were going to get a perfect 5.0. They didn't, but they came mighty close...
Suzanne: "Great! This was the perfect brownie. Rating - 5.0"
Denny: "Should be renamed to Totally Awesome All-American Brownies. What a wonderful country. Rating - 5.0"
Laura: "Moist, chewy, yummy, & chocolatey. Absolutely DELICIOUS! Rating - 5.0"
Phil: "Shiny outer coating, moist fudgy innards tempered by the occasional chunk of walnut. While cookie reviewers are subject to strict rules of confidentiality, audible sighs of pleasure could be heard wafting from the cubes. Rating - 4.8"
Overall rating by the panel - 4.95
Next week - Greenwich Village Brownies
Nutrition Facts
- Mondays With Maida - Butterscotch Brownies
Page 92 in the old book / page 135 in the new book These brownies smelled so good while baking! They were good too... though I'd be inclined to tweak the recipe a little next time. These are not the typical "blondies" you may be accustomed to. There...
- Mondays With Maida - Chocolate Mint Sticks
Page 80 in the old book / page 126 in the new book I thought these were fantastic, but not everyone agreed with me. If there's one thing I've learned in my cookie project thus far, it's that people may be open to trying all kinds of new cookies,...
- Mondays With Maida - Fudge Brownies
Page 78 in the old book / page 125 in the new book While there are still a number of chocolate bar cookies ahead, strictly speaking, this is the last of the brownies. This recipe is very similar to the All-American Brownies, but with double the chocolate,...
- Mondays With Maida - Cream-cheese Brownies
Page 76 in the old book / page 124 in the new book I've never been fond of cheesecake, so I approached these brownies with some suspicion. I know I should give cheesecake another chance, and indeed the cream cheese mixture in these brownies was quite...
- Mondays With Maida - Greenwich Village Brownies
Page 75 in the old book / page 123 in the new book The brownies this week are truly over the top - 6 ounces of chocolate, 8 ounces of butter, 6 eggs, 3 cups of sugar plus some corn syrup for good measure, and 3 cups of pecans! Care to hazard a guess...
Cooking
Mondays with Maida - All-American Brownies
Page 74 in the old book / page 120 in the new book
You know that saying, "less is more"? It has never been more deliciously proven than with these brownies. The recipe for this week's cookie is just a slight variation of last week's Petites Trianons. It is identical, except that it calls for half a cup of flour (as compared to a cup of flour in the Petites Trianons) and has some walnuts thrown in.
With that half cup of flour left out, these brownies become moist and fudgy. One might even think that they have more chocolate in them, but no... it's just that they have less flour.
The technique for these is the same as for the Petites Trianons: melt the butter and chocolate in a saucepan over low heat and then stir in the other ingredients. Couldn't be simpler!
For a while it looked like these brownies were going to get a perfect 5.0. They didn't, but they came mighty close...
Suzanne: "Great! This was the perfect brownie. Rating - 5.0"
Denny: "Should be renamed to Totally Awesome All-American Brownies. What a wonderful country. Rating - 5.0"
Laura: "Moist, chewy, yummy, & chocolatey. Absolutely DELICIOUS! Rating - 5.0"
Phil: "Shiny outer coating, moist fudgy innards tempered by the occasional chunk of walnut. While cookie reviewers are subject to strict rules of confidentiality, audible sighs of pleasure could be heard wafting from the cubes. Rating - 4.8"
Overall rating by the panel - 4.95
Next week - Greenwich Village Brownies
Nutrition Facts
- Mondays With Maida - Butterscotch Brownies
Page 92 in the old book / page 135 in the new book These brownies smelled so good while baking! They were good too... though I'd be inclined to tweak the recipe a little next time. These are not the typical "blondies" you may be accustomed to. There...
- Mondays With Maida - Chocolate Mint Sticks
Page 80 in the old book / page 126 in the new book I thought these were fantastic, but not everyone agreed with me. If there's one thing I've learned in my cookie project thus far, it's that people may be open to trying all kinds of new cookies,...
- Mondays With Maida - Fudge Brownies
Page 78 in the old book / page 125 in the new book While there are still a number of chocolate bar cookies ahead, strictly speaking, this is the last of the brownies. This recipe is very similar to the All-American Brownies, but with double the chocolate,...
- Mondays With Maida - Cream-cheese Brownies
Page 76 in the old book / page 124 in the new book I've never been fond of cheesecake, so I approached these brownies with some suspicion. I know I should give cheesecake another chance, and indeed the cream cheese mixture in these brownies was quite...
- Mondays With Maida - Greenwich Village Brownies
Page 75 in the old book / page 123 in the new book The brownies this week are truly over the top - 6 ounces of chocolate, 8 ounces of butter, 6 eggs, 3 cups of sugar plus some corn syrup for good measure, and 3 cups of pecans! Care to hazard a guess...