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WHAT'S THE BEST FLAVOUR FOR BROWNIES (CHOCOLATE ASIDE) ?

post #1 of 11
5/5/11 at 2:38am
Thread Starter 

I recently made orange flavoured brownies and mint flavoured brownies (naturally flavoured not artificial) and they tasted great !

 

I was wondering if there are other flavours that work well with brownies I was thinking pear but I'm not sure how to get a really intense pear flavour into the mixture without altering the texture or using artificial flavouring...I was thinking maybe a pear juice/fruit reduction... any suggestions welcome.

 

My recipes can be found here if anyone is interested.

 

Thanks for your feedback.

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post #2 of 11
5/5/11 at 3:14am

Cherry puree and chopped (Black Forest Brownie) Baileys Irish Cream, Framboise, Kaluha, white choco chips, coconut, orange essence.

all are good

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #3 of 11
5/5/11 at 3:22am
Thread Starter 
Quote:
Originally Posted by chefedb View Post

Cherry puree and chopped (Black Forest Brownie) Baileys Irish Cream, Framboise, Kaluha, white choco chips, coconut, orange essence.

all are good

 

Humm cherry purée I like that, black forest gateau is my all time favorite dessert. Going to make those for sure! do you soak them in kirsh first as with the BFG?

 

The Baileys sounds interesting too anyone tried infusing with coffee ? choc and coffee is lush.
 

 

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post #4 of 11
5/5/11 at 3:24am
Thread Starter 
Quote:
Originally Posted by chefedb View Post

Cherry puree and chopped (Black Forest Brownie) Baileys Irish Cream, Framboise, Kaluha, white choco chips, coconut, orange essence.

all are good



Ps I hope your profile picture isn't your favorite ingredient lol.gif

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post #5 of 11
5/5/11 at 6:07am

I'm a chocolate purist, and while i can see that cherry might be a nice addition, i still would always go for the pure chocolate.  But coffee does enhance chocolate, as does vanilla.  I'm not crazy about it but i suppose cinnamon might appeal.  What about nutmeg?  Nutmeg is kind of a forgotten spice, but it does miracles for certain dishes, like anything with blueberries. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 11
5/5/11 at 6:17am
Thread Starter 

I've been messing with the idea of blue cheese and walnut, might give it a go on a VERY small batch rollsmile.gif.

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post #7 of 11
5/5/11 at 1:40pm
Quote:
Originally Posted by siloway View Post





Ps I hope your profile picture isn't your favorite ingredient lol.gif



Only when I dine in Chines Restaurant!!!!

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #8 of 11
5/5/11 at 2:33pm

I vote for Caramel Cuts or Butterscotch Brownies with nuts on top, Macadamia!!

ALOHA

Translation:  alo, sharing or in the present
                   oha, joyous affection or joy
                   ha, life energy, life or breath

The joyful sharing of life energy in the present

 

 

http://mykitcheninthemiddleofthedesert.wordpress.com/

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post #9 of 11
5/5/11 at 4:02pm

"CHOCOLATE ASIDE"

If you took out the chocolate would it still be a brownie?

 

Our best brownie is our Cappucinno.

Heavy coffee flavor bottom, black walnuts instead of pecans, and a creme fraiche topping.

 

we use Trablit, it's far superior than any extract or flavorings.

It's not an extract it is consentrated like a compound.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #10 of 11
5/6/11 at 12:39pm

I 'll take a dozen.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #11 of 11
5/6/11 at 4:22pm

chefedb

wink.gif

I can send you some but the recipe is a big big secret

 

BTW  What is going on with the price of nuts!!!!!

 

 

 

 


Edited by panini - 5/6/11 at 4:36pm

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › WHAT'S THE BEST FLAVOUR FOR BROWNIES (CHOCOLATE ASIDE) ?