I am now mulling whether the instructions for this recipe need revised? Is the grainy texture from undissolved sugar because the recipe doesn't state to stir the sugar and melted butter together until dissolved and THEN add to the batter?
As a subscriber, I sure would like to know why these brownies came out grainy.
Can you share the baking science or a method to ensure the oh so pricey Valrhona chocolate I use doesn't go to waste again? l
Your Bewildered Inquisitive Baker who would love a reply
The flavor of these brownies is beyond beyond delicious.
However, this latest batch, sadly made to gift to a kind man who repaired my antique wooden iron at no cost after I broke it putting too many cookbooks on the top, was grainy.
I use a scale, I conscientiously stirred the ingredients by hand, and unlike my usual rebel baking, followed all the directions. Ok, almost. I added toasted walnuts instead of almonds.
Why did this happen? Felt bad it was a sub par gift. Luckily, I also included a loaf of homemade bread that possibly granted partial redemption.
I hope you have a suggestion on how to avoid this gritty sugar texture.
The brownies were almost absolutely perfect...I just need to make two pans!
I added 1 Tablespoon instant espresso powder because I was seriously coffee deprived after moving away from Seattle.
And because somehow I was out of almonds or because they are in one of a trillion boxes I have left to unpack after moving across the country, I substituted toasted walnuts in an excessive but delicious amount of 1 cup/113grams.
Could not find my Valrhona cocoa powder so went with Hersey's Special Dark. But I DID know where my 3kg bag of Valrhona chocolate for chopping was because a girl has to have priorities and it traveled with me in my car.
I have not had brownies this good since forever and a day. Heartfelt thanks to you and Phil❣️
For anyone who's wondering, these veganize like a treat. Used a flax egg, swapped the butter out for 50 grams of walnut oil. I only had whole wheat pastry flour, so used that, as well as some hazelnuts that needed using up. Have only eaten the edges, but oh, what edges they are. A great vegan brownie, for those that need it.
These sound amazing, I’ll see if I can get my daughter to make them for me, lol
And how ironic, I just discovered Somebody Feed Phil on Netflix and am living the show. I knew there was a connection of sone sort with you, now I know how. It’s all about Six Degrees of Separation, yes?!
David you are absolutely amazing. The perfect Scoop and your Paris cookbook has provided many many nights of delicious meals. Your Drinking French got us through Covid. Now. The brownies have added ecstasy to our home. Gone in < 8 hours with extreme self control involved. Love love love. You are truly incredible.
I don't even have words to describe how wonderful those brownies were (are). I have saved brownie recipes I have loved and now I am throwing them all out! Thank you so very much for that recipe!
Dearest David, both you, and Phil saved my rear end with this recipe. I had a gathering to attend, and didn’t want to go empty handed, saw this recipe and immediately went in the kitchen to make.
I generally use Valrhona, and I had just enough, (I tripled the recipe) dark chocolate to chop. I didn’t have enough Valrhona cocoa powder, but fortunately had another brand, so I didn’t have to leave my home for ingredients.
Thank you, and thank Phil. This recipe is a keeper!
Been baking lots of brownies lately with Rye flour from Flourist. So good! Use Dutch process cocoa and dark chocolate. We’re lucky in Canada to have access to some amazing grains thanks to farmers in the prairies. Will try this recipe too.
Is the batter supposed to be really stiff? I had to add a tablespoon of water just to get the dry bit incorporated. I weighed my ingredients but maybe the melted butter had gotten a bit too cool? I really didn't think these would bake right but they were delicious! Will make again. And I would love a video of you making these so I can see how the batter comes together. Thanks for sharing the recipe!
I made these last night in hopes that I might actually find a recipe to replace the one I have loved and made for years (Rosie's Bakery-Judy Rosenberg). Have tried many alternatives and nothing came close until now. This recipe surpasses the one I've been using and will now be my go to! I used toasted slivered almonds as I was out of regular whole ones. Otherwise, followed the recipe to a T, using Valhrona bittersweet chocolate and Droste dutch cocoa. At first, I thought the batter might be too stiff as I put it in the pan, but I was pleasantly surprised to find these are the perfect texture of chewy and moist. I also love that they are not too sweet, perfectly balanced. Thank you!
I made these for dessert tonight. I used cake flower and substituted toasted walnuts for the almonds because I didn’t have almonds. We loved them. My husband proclaimed them as absolutely amazing. This recipe is perfect for two people. Thanks for the recipe!
I’ve been using the recipe in an old falling apart Joy of Cooking for years. I bake them in a 9” square rather than oblong pan and add an extra 2 Tbsp. of Dutch process cocoa. There is no leavening. But you beat the eggs for five minutes until they are light and thick and fold them into the batter. That’s what makes them rise. But of course they will fall. I will try Phil’s. Thank you!
Hello,
I am now mulling whether the instructions for this recipe need revised? Is the grainy texture from undissolved sugar because the recipe doesn't state to stir the sugar and melted butter together until dissolved and THEN add to the batter?
As a subscriber, I sure would like to know why these brownies came out grainy.
Can you share the baking science or a method to ensure the oh so pricey Valrhona chocolate I use doesn't go to waste again? l
Your Bewildered Inquisitive Baker who would love a reply
Hi there,
The flavor of these brownies is beyond beyond delicious.
However, this latest batch, sadly made to gift to a kind man who repaired my antique wooden iron at no cost after I broke it putting too many cookbooks on the top, was grainy.
I use a scale, I conscientiously stirred the ingredients by hand, and unlike my usual rebel baking, followed all the directions. Ok, almost. I added toasted walnuts instead of almonds.
Why did this happen? Felt bad it was a sub par gift. Luckily, I also included a loaf of homemade bread that possibly granted partial redemption.
I hope you have a suggestion on how to avoid this gritty sugar texture.
Swooning here!
The brownies were almost absolutely perfect...I just need to make two pans!
I added 1 Tablespoon instant espresso powder because I was seriously coffee deprived after moving away from Seattle.
And because somehow I was out of almonds or because they are in one of a trillion boxes I have left to unpack after moving across the country, I substituted toasted walnuts in an excessive but delicious amount of 1 cup/113grams.
Could not find my Valrhona cocoa powder so went with Hersey's Special Dark. But I DID know where my 3kg bag of Valrhona chocolate for chopping was because a girl has to have priorities and it traveled with me in my car.
I have not had brownies this good since forever and a day. Heartfelt thanks to you and Phil❣️
For anyone who's wondering, these veganize like a treat. Used a flax egg, swapped the butter out for 50 grams of walnut oil. I only had whole wheat pastry flour, so used that, as well as some hazelnuts that needed using up. Have only eaten the edges, but oh, what edges they are. A great vegan brownie, for those that need it.
Thanks for letting folks know!
The thought of you hanging out with Phil makes my heart happy. ❤️
These sound amazing, I’ll see if I can get my daughter to make them for me, lol
And how ironic, I just discovered Somebody Feed Phil on Netflix and am living the show. I knew there was a connection of sone sort with you, now I know how. It’s all about Six Degrees of Separation, yes?!
David you are absolutely amazing. The perfect Scoop and your Paris cookbook has provided many many nights of delicious meals. Your Drinking French got us through Covid. Now. The brownies have added ecstasy to our home. Gone in < 8 hours with extreme self control involved. Love love love. You are truly incredible.
I don't even have words to describe how wonderful those brownies were (are). I have saved brownie recipes I have loved and now I am throwing them all out! Thank you so very much for that recipe!
Dearest David, both you, and Phil saved my rear end with this recipe. I had a gathering to attend, and didn’t want to go empty handed, saw this recipe and immediately went in the kitchen to make.
I generally use Valrhona, and I had just enough, (I tripled the recipe) dark chocolate to chop. I didn’t have enough Valrhona cocoa powder, but fortunately had another brand, so I didn’t have to leave my home for ingredients.
Thank you, and thank Phil. This recipe is a keeper!
I met Phil and his son last week in the LA Airport on my way home to NJ.
Lovely man and very kind and his intoxicating smile..:)
Will be making this brownie very soon.
Been baking lots of brownies lately with Rye flour from Flourist. So good! Use Dutch process cocoa and dark chocolate. We’re lucky in Canada to have access to some amazing grains thanks to farmers in the prairies. Will try this recipe too.
Is the batter supposed to be really stiff? I had to add a tablespoon of water just to get the dry bit incorporated. I weighed my ingredients but maybe the melted butter had gotten a bit too cool? I really didn't think these would bake right but they were delicious! Will make again. And I would love a video of you making these so I can see how the batter comes together. Thanks for sharing the recipe!
Yes, the batter is quite stiff. I mentioned "If it’s thick, use a spatula or the back of a soupspoon to even it out." Am glad yours came out well!
I made these last night in hopes that I might actually find a recipe to replace the one I have loved and made for years (Rosie's Bakery-Judy Rosenberg). Have tried many alternatives and nothing came close until now. This recipe surpasses the one I've been using and will now be my go to! I used toasted slivered almonds as I was out of regular whole ones. Otherwise, followed the recipe to a T, using Valhrona bittersweet chocolate and Droste dutch cocoa. At first, I thought the batter might be too stiff as I put it in the pan, but I was pleasantly surprised to find these are the perfect texture of chewy and moist. I also love that they are not too sweet, perfectly balanced. Thank you!
Hi,
Is this the Rose's Bakery brownie recipe you lost?
https://www.food.com/recipe/rosies-bakery-brownies-chocolate-orgasms-108291
I can't imagine trying another brownie recipe after David's recipe, but maybe if this is the right one, you now can compare the two.
I made these for dessert tonight. I used cake flower and substituted toasted walnuts for the almonds because I didn’t have almonds. We loved them. My husband proclaimed them as absolutely amazing. This recipe is perfect for two people. Thanks for the recipe!
Glad to hear they were a hit!
I’ve been using the recipe in an old falling apart Joy of Cooking for years. I bake them in a 9” square rather than oblong pan and add an extra 2 Tbsp. of Dutch process cocoa. There is no leavening. But you beat the eggs for five minutes until they are light and thick and fold them into the batter. That’s what makes them rise. But of course they will fall. I will try Phil’s. Thank you!
My partner and I just finished the last ones (yes we ate them all in a span of two hours) with a cup of espresso - chocolate nirvana!