My sister got me hooked on this recipe December of 1999. It's really
great tasting, but I've had some problems keeping it from falling.
If you have any ideas about how to prevent that, please
Back Home Cafe Brownies
Notes for 3/4 recipee (added 12/04/07 Yeah!):
I used a little less of the semi-sweet and a little more of the
unsweetened chocolate and sugar than the calculated proportions to make
them come out even.
Partial cure for falling brownies
Try whipping the egg whites separately. You may need to add a tablespoon
or two of water to the egg yellows to get the sugar to dissolve.
Fold the warm chocolate mixture into the egg yellows and sugar mixture,
fold in the beaten egg whites and then the flour (I now use 1 cup).
Use 325 degree oven and cook for almost an hour, until not quite burnt.
Preheat oven to 350 degrees.
Over a double boiler of hot but not
boiling water, melt chocolates and
butter. Set aside to cool to room
In a separate bowl, whisk eggs,
vanilla, and sugar until smooth. Add
to chocolate mixture.
Sift flour, salt, and baking powder
together and fold into the chocolate
mixture. Pour brownie mixture into
a greased 11 by 17 inch baking pan
(or fill a 6 x 9¾" and a 8½ x 12½ to the same level).
Bake 25 to 30 minutes. (For smaller
pan, use lower temperature and bake
longer. I'm still working on the baking part.
I suspect that too much air in the egg mixture
caused the brownies to fall
during and/or after baking.) Allow brownies
to cool thoroughly in pan before
slicing into squares. Makes about
three to four dozen brownies,
depending on how they are cut.
Nutritional data per piece:
2 grams protein
26 grams carbohydrate
16 grams fat
48 milligrams choleserol
56 milligrams sodium
4 cups (2 12oz bags) semisweet chocolate morsels
5 ounces unsweetened chocolate
1½ cups (3 sticks) unsalted butter
1½ tablespoons vanilla extract
2 cups sugar
¾ cup flour
¾ teaspoon salt
¾ tablespoon baking powder
I used a little less of the semi-sweet
and a little more of the unsweetened chocolate and sugar
than the calculated proportions to make them come out even.
Use 6 x 9¾" and a 8 x 10" pans filled to the same level.