Because brownies are so easy to make, I have never been able to understand why anyone would use a mix. There are so many possible results depending on the type of pan used and the heat of your oven. Darker or thinner pans will over-bake the chocolate and cause a dryness. Many ovens are not properly calibrated making it hard to predict whether the brownie will be a fudgy, moist one or a dry cakey one. A good cakey brownie can be delicious, but the proportions in the recipe must be what determines the texture, not whether you bake it more or less. At Rosie’s we bake our brownies to a fudgy perfection.
At Rosie’s Bakery, the possibilities are nearly endless. Some brownies are swirled with hot fudge, like the Fudge Swirl Brownies, and others are swirled with a cream cheese mixture, like our much loved Boom Booms. Harvard Squares are topped with walnuts, while others are topped with mint or peanut butter buttercream and finished off with chocolate ganache, making the yummy Mint Brownies and Peanut Butter Brownies. Last but not least, the infamous Chocolate Orgasms are frosted with Fudge.
In creating all my brownie recipes for both the Rosie’s Cookbooks and our retail stores, I wanted to think of everything you could possibly combine with a brownie. There are recipes using hazelnuts, rum, raspberries chocolate chip cookie dough, shortbread and more.
When I travel to other cities and try out other bakeries, my first purchase is always a brownie! For me that is a defining test of the quality of any bakery establishment.
See Once Upon a Brownie – Chapter 1 for the recipe for Rosie’s Award Winning Brownies
- 1 recipe Rosie’s Award-Winning Brownies (nuts are optional)
- 3 ½ ounces unsweetened chocolate
- ½ cup plus 1 tablespoon evaporated milk
- 3/4 cup sugar
- Prepare the brownies and allow them to cool completely. Don’t cut them yet.
- To prepare the frosting, melt chocolate in the top of a double boiler placed over simmering water.
- Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
- Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.
Makes 38 small brownies.
from The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book