[phoebe]

I love Penzeys products, but their "Single Strength Madagascar Bourbon Pure Vanilla Extract" brought too strong of a boozy, almost metallic taste to my brownies. Which vanilla extract do you folks like best?

[Pete]

I have never had an issue with Penzey's Vanilla Extract. It is the one I use, at home, all the time.

[Mezzaluna]

Phoebe, I use their double strength and haven't noticed the problem you mention. I admit I haven't tried it with brownies, but I've used it with chocolate and had no problem. Hmmmm....

[phoebe]

Maybe the amount is the problem The brownie recipe I used makes 24 two-inch-square brownies and calls for 1T of vanilla (along with 1 cup pecans, 1 1/4 cups cake flour, 1/2 t salt, 3/4t baking powder, 6 oz unsweetened choc, 12 T butter, 2 1/4 cups sugar, 4 eggs--from Cooks Illustrated). Too much vanilla? I don't do sweet-side baking much, so forgive me for being such a doofus.

[Metrakay]

Have you tried vanilla powder (ground beans + dextrose, I think)? You use it measure for measure over extract. It is also good sprinkled on coffee (cafe au lait) or cocoa. It holds up particularly well in baked goods.

Cook's Vanilla makes one: I purchased a 1.5lb jar from them not too long ago, but their website isn't working today. It is: http://www.cooksvanilla.com/ You can also find it in a lot of grocery stores, in a 4 oz jar.

[KeeperOfTheGood]

Hey oh

Ok, a sideways entry here. IF I use this flavour, I use the artificial.

My question is, WHY? Why do you need to add it at all? Chocolate is fine without the vanilla. If you want a nutty chocolate, use a walnut extract............

Ok, I really tend to not like vanilla That aside, really, why is it even used outside of a "vanilla" recipe?