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the quintessential(sp?) brownie - Page 2

post #31 of 38
8/28/01 at 9:41pm
Don't blame me. Blame Christopher Kimball.
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post #32 of 38
8/29/01 at 5:56am
There's something weird that keeps happening to me on this thread (only). Everytime I attempt to print I get thrown off line with the message I've done something illegal. I tried twice yesterday and just this morning and I get booted out totally. Also, if I type a message here, then hit back to read the thread, then go forward to finish typing my message dissapears. Are their little bugs that only effect certain threads or is this my computor only? :eek:
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post #33 of 38
8/29/01 at 7:22am
I can't account for the printing issue, but this is the second time I have heard about the "Back" issue. I would suggest 2 work arounds. The first is opening a second session of your browser. You can do this in Internet Explorer by dropping down the File menu and clicking on New and then Window. Same kind of thing in Netscape. This way you can have the thread in one window and your response in another. You can use Alt+Tab or the icons in the Task bar to switch between the 2. The second possibility is the thread box that appears at the bottom of the Reply page. You can scroll through the entire thread on the same page you type your reply.

[ August 29, 2001: Message edited by: KyleW ]
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post #34 of 38
9/2/01 at 8:23pm
First attempt at low sugar low fat brownies was a dismal failure. Well, I suppose they are edible.... Not that you would want
to eat them.

Used Kyle's recipe and used some actual bittersweet chocolate and subbed the rest in dutch cocoa. Subbed yogurt for the fats. Splenda replaced the added sugar.

Batter appeared too thick. Brownies are rather, uh, dense. Flavor is not absolutely dreadful but texture is way off. This is the same problem I had previously when subbing cocoa for baking or other chocolate.

Any ideas?
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post #35 of 38
9/2/01 at 9:10pm
I can't think if I have the right name at this second...Alice Medrich (is that correct, she also wrote Chocolat from her famous bakery in CA?). She also has a small book on Cookies and Brownies and was one of the first Bigger named chefs do write a low fat/calorie baking book.

If your serious about low fat baking I'd definately look thru her book and the magazine Cooking Light (who also has 1 or 2 annual books now). The art of baking low fat isn't an easy topic at all. I tend to think that you could spend alot of time and money experimenting with-out any really good results indefinately.

After those two, I'd check thru Betty Crocker and Pillsbury latest baking books (toward the back of each) I think they both had "special" needs type of recipes...did you do any looking on line at Hersheys or Nestles? They probably have some information for low fat substitutions and recipes too...

This is a hard subject!
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post #36 of 38
9/3/01 at 6:57am
Thanks, Wendy. I'm actually pretty good at lowfat baking. And low sugar is a lot easier with Splenda. But I can't seem to make the chocolate to cocoa switch with success.]

Perhaps I need a recipe that starts with cocoa. But all the good brownie recipes start with chocolate. Sigh.

But I will try searching the sites you suggested. Sounds like a good start, thanks.
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post #37 of 38
9/3/01 at 12:02pm
Fine Cooking had an article about brownies and there was a recipe for cocoa brownies which were pretty good. I'll dig it up. I also did a project in baking formula tech on brownies were we substituted prune puree for the fat, and while my kids to this day look suspiciously at any brownie I make, they weren't too bad either.
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post #38 of 38
9/3/01 at 9:42pm
Have you thought replacing some of the fat in your recipe with applesauce or prune puree Nancy?
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