BOUDIN BAKERY'S BROWNIES RECIPE
Dear SOS: Could you possibly get the recipe for the brownies at Boudin Bakery near South Coast Plaza? They are the most delicious brownies I have ever tasted!Mindy MorseLos AngelesDear Mindy: It may be most famous for its San Francisco sourdough, but Boudin Bakery puts out an equally mean brownie. Thick and almost fudge-like in consistency, it's richly flavored with a slightly sweet finish. Arm yourself with a big glass of milk before delving into one of these winners.
Provided by Noelle Carter
Categories DESSERTS
Time 1h
Yield Serves 24
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.
- In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
- In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts.
- Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.
BOUDIN BAKERY BROWNIES RECIPE - (4.5/5)
Provided by FoodPornDirector
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish. 2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside. 3. In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts. 4. Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.
ROSIE'S BAKERY BROWNIES/CHOCOLATE ORGASMS
From the book 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book'. You can stop at one point in the recipe for Rosie's Award-Winning Brownies, or frost them to get her Chocolate Orgasms. Prep-time is an estimate.
Provided by Connie K
Categories Bar Cookie
Time 50m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
- Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
- Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
- Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
- Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
- Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
- Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
- For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
- The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
- Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
- Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.
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- Using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate and the salt. Add flour by hand and stir with a heavy duty scraper just until combined. Stir in the nuts
- Scrape the batter into the dish and bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist.
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