Cooking
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 as to the number of calories in one brownie?
These brownies are made in a 10 1/2 x 15 1/2 inch jelly-roll pan, so it is a much bigger batch than last week, but the number of brownies isn't much greater - 24 last week versus 32 this week. I was rattling off the ingredients to someone in my office and they put it quite succinctly, "Wow, that's a meal." I found that half a brownie was more than enough at one sitting, so I'd recommend that you cut them smaller than suggested in the recipe.
The corn syrup creates very dense and chewy brownies, which Maida describes as being "almost like chocolate caramels". These went over extremely well in my office, but there were at least a couple of us (including me) that preferred the more traditional texture of last week's brownies.
These were a little more trouble than the other two brownies so far, but not much. The cake takes a little longer to cool and then must be chilled before cutting. After the cake had cooled to room temperature, I put it in the freezer for about 30 minutes and had no trouble cutting it.
There was a wider range of scores this week, the texture and type of nuts figured into the decision...
Suzanne: "These were the best brownies I've ever had. They are chewy and not cakey like last week's. As I was eating the brownie, I couldn't stop saying "hum" since they were so delicious. We are definitely into my element now -- chocolate, nuts and lots of sugar. They don't call me sweet Sue for nothing. Rating - 5+"
Denny: "Very good, like the big pecans but too moist. I thought they might be spiked with that name. Rating - 4.2"
Laura: "Tasty & yummy - you can never go wrong with chocolate! (I learned however, that while I like pecans in other goodies, I don't care for them in my brownies.) Rating - 3.0"
Phil: "A truly decadent brownie - rich fudge like chocolate, dense, moist with just the right mix of pecan chunks. Particularly suited for beatnicks, hippies, and free spirits everywhere. Rating - 5.0"
Overall rating by the panel - 4.3
Next week - Cream-Cheese 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 - Dark Rocky Roads
Page 88 in the old book / page 132 in the new book I thought I would enjoy these cookies more than I did - another one that was a little too sweet for me. The cookie consists of a brownie base topped with marshmallows, pecans and a chocolate glaze. I...
- 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 - 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....
- Mondays With Maida - Petites Trianons
Page 73 in the old book / page 119 in the new book Petites Trianons fall somewhere between brownies and cake. The batch I made was cakey and a little drier than I would have liked. I baked them for exactly 28 minutes as prescribed by Maida, but I can't...
Cooking
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 as to the number of calories in one brownie?
These brownies are made in a 10 1/2 x 15 1/2 inch jelly-roll pan, so it is a much bigger batch than last week, but the number of brownies isn't much greater - 24 last week versus 32 this week. I was rattling off the ingredients to someone in my office and they put it quite succinctly, "Wow, that's a meal." I found that half a brownie was more than enough at one sitting, so I'd recommend that you cut them smaller than suggested in the recipe.
The corn syrup creates very dense and chewy brownies, which Maida describes as being "almost like chocolate caramels". These went over extremely well in my office, but there were at least a couple of us (including me) that preferred the more traditional texture of last week's brownies.
These were a little more trouble than the other two brownies so far, but not much. The cake takes a little longer to cool and then must be chilled before cutting. After the cake had cooled to room temperature, I put it in the freezer for about 30 minutes and had no trouble cutting it.
There was a wider range of scores this week, the texture and type of nuts figured into the decision...
Suzanne: "These were the best brownies I've ever had. They are chewy and not cakey like last week's. As I was eating the brownie, I couldn't stop saying "hum" since they were so delicious. We are definitely into my element now -- chocolate, nuts and lots of sugar. They don't call me sweet Sue for nothing. Rating - 5+"
Denny: "Very good, like the big pecans but too moist. I thought they might be spiked with that name. Rating - 4.2"
Laura: "Tasty & yummy - you can never go wrong with chocolate! (I learned however, that while I like pecans in other goodies, I don't care for them in my brownies.) Rating - 3.0"
Phil: "A truly decadent brownie - rich fudge like chocolate, dense, moist with just the right mix of pecan chunks. Particularly suited for beatnicks, hippies, and free spirits everywhere. Rating - 5.0"
Overall rating by the panel - 4.3
Next week - Cream-Cheese 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 - Dark Rocky Roads
Page 88 in the old book / page 132 in the new book I thought I would enjoy these cookies more than I did - another one that was a little too sweet for me. The cookie consists of a brownie base topped with marshmallows, pecans and a chocolate glaze. I...
- 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 - 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....
- Mondays With Maida - Petites Trianons
Page 73 in the old book / page 119 in the new book Petites Trianons fall somewhere between brownies and cake. The batch I made was cakey and a little drier than I would have liked. I baked them for exactly 28 minutes as prescribed by Maida, but I can't...