Friday, April 22, 2011

Daddy's Bangor Brownies

I've had a thing for brownies lately...they're pretty easy to make, there are a million different combinations, and well, I feel less guilty eating a little brownie rather than a slab a cake, a decadent dessert or something smothered in frosting.'ll see lots of brownie variations. I tried to pinpoint some recipes that I thought were different..not your regular ole brownie we're starting with Daddy's Bangor Brownies...they're not my Daddy's recipe..and I grew up in a place called Woonsocket..not Bangor...but I still thought they were good! These are a big cakey brownie..not a small bite and I thought they were pretty damn good!

These came out of a cookbook called the Best of the has different recipes from the best cookbooks as determined by Food and Wine Magazine. This particular recipe came from the cookbook Heirloom Baking with the Brass Sisters.

all prepped and ready to go!

How to tell if it's a good brownie recipe..if you're melting good's probably going to result in a really nice brownie!

here are the brownies ready to go. If you line your brownie pan with foil, then grease it, it makes for easy removal once they're baked. You let them cool and simply lift the edges of the foil (be sure to have an overhang on the sides). You can also use parchment paper, but I find the foil easier. It avoids the disaster of having your corners stuck in the pan. This brownie batter had the consistency of cake batter...this recipe ain't messing around!

Again..these were some serious brownies..if you're looking for an extremely dense intense chocolate flavor..probably not the recipe for you. But, if you like your brownies more like cake and less fudge like..these will be a hit with you!

Daddy's Bangor Brownies
Heirloom Baking with the Brass Sisters

1 1/2 cups flour, sifted
1 tsp salt
3/4 cup butter
1 cup brown sugar
2 cups sugar
6 eggs
6 ounces bittersweet chocolate, melted and cooled
2 tsp vanilla
3/4 cup milk
2 cups chopped walnuts

1. Set oven rack in the middle position. Preheat oven to 350 degrees. Line a 9 by 13 pan with foil and coat generously with a vegetable spray.

2. Sift together salt and flour and set aside.

3. Place butter, brown sugar, and sugar in the bowl of a mixer and cream together with paddle attachement until light and fluffy. Add eggs, one at a time, then cooled and melted chocolate. Mix together the vanilla and milk and then add the dry ingredients alternatively with the milk mixtures, mixing well after each addition. Fold in walnuts.

4. Pour batter into pan. Bake for 30-35 minutes or until a tester comes out dry. Cool to room temperature and refigerate until cold. Cut into squares or triangles and sure.

Just a couple notes...Mine took way longer to an additional 15 minutes, so you need to keep a close eye on them. My oven is pretty good with temperatures...but I took these out and they were very batterlike inside and not done. I also didn't refrigerate them...they cooled and Mr. Allan and I dug in!

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