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No problems with making these...

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Joined: Oct 9, 2007


Posted to Thread #9845 at 9:00 pm on Feb 22, 2008

In her book-Bittersweet,in the introduction to the brownie recipes, Alice says to get the chocolate /butter mixture quite hot--about 150 degrees F., then immediately add the sugar and salt and vanilla and stir. She is emphatic about beating enough after the flour is added.

I followed her directions to the letter, and was very pleased. I think I used Ghiradelli chocolate for the batches I mailed, and regular sugar-the direction don't call for superfine sugar. I placed the uncut square of brownies between two pieces of heavy cardboard for mailing: Jenna said they were just fine when the box arrived at her dorm.

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