Best Alice Pikes Famous Brownies Recipes
WORLD FAMOUS BROWNIES
This recipe is adapted from "Robert's Absolute Best Brownies" from Leite's Culinaria website.I have tried dozens of brownie recipes but this one is my all-time favorite. The addition of unsweetened chocolate makes these the deepest, richest, most decadent brownies ever!
Provided by mister_quasar
Categories Dessert
Time 45m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Line an 8-inch square pan with aluminum foil.
- Place bittersweet chocolate, unsweetened chocolate and butter in a large microwave-safe bowl. Microwave for 2-3 minutes, stirring every 30 seconds (don't skip this step or the chocolate will scorch!) until mixture is melted. Cool to lukewarm (don't skip this step either or the eggs will curdle!).
- Once mixture is cooled, stir in the sugar, pinch of salt, and vanilla until combined.
- Beat in the eggs by hand, one at a time.
- Add the flour and stir energetically for 3-5 minutes until the batter is thick, smooth, and 'dry'. It will look curdled at first and may have some separated liquid, but if you stir it thoroughly it will reach the correct consistency. (This step is the most important to ensure the brownies have the perfect consistency!).
- Scrape the batter into the prepared pan and bake until the center feels almost set (with a few dry crumbs when tested), about 20-30 minutes. Do not overbake!
- Let the brownies cool completely in the pan before serving. (Note: These brownies will 'mature' and improve in flavor and texture the following day or two after baking. Don't eat them all the first day and you will see what I mean!).
- These brownies can be stored, tightly covered with aluminum foil, at room temperature for up to a week.
- Enjoy!
Nutrition Facts : Calories 169, Fat 11.5, SaturatedFat 7, Cholesterol 46.3, Sodium 28, Carbohydrate 17.4, Fiber 1.6, Sugar 12.7, Protein 2.6
KENNEDY FAMILY BROWNIES
Make and share this Kennedy Family Brownies recipe from Food.com.
Provided by carrie sheridan
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- butter an 8 inch square pan.
- melt 4 oz butter on low heat and then stir in 2 oz unsweetened chocolate to melt.
- Set aside.
- Beat 2 eggs and add in 1 cup sugar.
- Beat eggs/sugar for about 2 minutes, until the batter is very light.
- Beat in the melted butter and chocolate.
- Add flour and vanilla and mix just until blended.
- Turn batter into pan.
- Bake 25 minutes.
- DO NOT OVERBAKE.
- Let cool and cut into squares.
Nutrition Facts : Calories 188.2, Fat 11, SaturatedFat 6.7, Cholesterol 55.6, Sodium 67.4, Carbohydrate 22.2, Fiber 0.9, Sugar 16.8, Protein 2.3
JACKIE'S FAMOUS PARVE BROWNIES
My wife's old roommate's sister-in-law gave us this recipe. I can take no credit for it I am posting it to keep it in a safe place & to share. It is definitely worth it!
Provided by Abba Gimel
Categories Bar Cookie
Time 45m
Yield 1 tray
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Stir in one ingredient at a time. Sounds silly, but it is very important!
- Bake for 40 minutes.
Nutrition Facts : Calories 4675.8, Fat 184.6, SaturatedFat 52.2, Cholesterol 846, Sodium 309.2, Carbohydrate 734.1, Fiber 21.7, Sugar 495, Protein 58.9
BERTHA'S FAMOUS BROWNIES (JOSEPH ROSE)
This is a great recipe that I found through The Art Institute Chicago when they were holding their "Art and Appetite" exhibition of American paintings, culture and cuisine. A very decadent treat. The glaze puts it over the top. I have only tasted them, but have not made them. *Note: I believe that the cake flour and granulated sugar are 'weight' amounts, NOT measuring cup ounces. Please leave a note on YOUR preparation. Thank you. The yield amount depends on how big you cut the brownies. *Note: Prep and cook times DO NOT include cooling or freezing times.
Provided by rosie316
Categories Dessert
Time 55m
Yield 48 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 300*F.
- Melt chocolate and butter in a double boiler (the bowl sits ABOVE the simmering water in the pan below). Mix all the dry ingredients (except the walnuts) together in a bowl. When chocolate has melted, add to the dry ingredients and stir for 4-5 minutes. Add in the 4 eggs and mix. Pour into a non-stick 9x13 baking pan. Sprinkle crushed walnuts over top (if using) and lightly press into top of batter.
- Bake in preheated oven for 30-40 minutes.You will be able to tell when they are done when the edges get a little crispy and they have risen about an inch.
- *Note: Even if the brownies are baked properly, the "tooth pick test" will still show it to be "gooey" and not come out cleanly. This is because of the richness of the mixture.
- Remove brownies from the oven and allow to cool at least 30 minutes before glazing.
- Once they have cooled, start the glaze. Whisk the water, preserves and gelatin in a sauce pan. Mix thoroughly and heat to a boil. Boil for 2 minutes. While the glaze is hot, use a pastry brush and apply a thick layer of the glaze to the top of brownies. Let sit.
- *Note: It is easier to slice the brownies if you put the pan in the freezer for a few of hours after glazing. This is the hardest part of the recipe -- the waiting!
- Cut into squares and enjoy!
Nutrition Facts : Calories 190.3, Fat 13.8, SaturatedFat 8.5, Cholesterol 35.8, Sodium 101.8, Carbohydrate 18.6, Fiber 1.9, Sugar 10.1, Protein 2.5
MY FAMILY'S MEAT STUFFING FOR A TURKEY
This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it. ETA: I have always made the stuffing and put it into the turkey HOT. That way there is no problems with the turkey being overdone to make sure the stuffing is heated through. IN RESPONSE THE THE REVIEW DATED NOV 20 2007 ---- I appreciate your FYI, however, I have been making my turkey just this way for over 40 years, and have yet to lose a family member or friend. I have eaten it this way from "birth" since this recipe and method has been used by my mother and my grandmother before her.
Provided by Nana Lee
Categories Pork
Time P1m29D
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
- Second, you need a good sized fry pan, preferabley with deep, straight sides.
- Third, a good pair of tongs and spoonula.
- Fourth, are the ingredients. These are estimations, I don't really measure.
- Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
- *you could use just ground pork but the sausage gives a better taste.
- Heat fry pan and oil lightly with a pat of butter.
- Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
- Do the same to the rest of the beef and sausage. Mix thoroughly.
- Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
- Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
- Add seasonings at this point. Use the amount that is to your liking. Mix very well.
- If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
- Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
- There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
- Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
- I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
- If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
- With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!
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Alice Pike's Famous Brownies Recipes
Alice Pike's Famous Brownies Recipes is a popular dessert recipe that has been passed down from generation to generation. It is an ideal dessert for all occasions, whether you are celebrating a birthday, having a dinner party or simply indulging in a sweet tooth.Origin of the recipe
The recipe was first created by Alice Pike, who was a renowned baker in her community. She used simple ingredients such as sugar, butter, cocoa, eggs and flour to create a rich and delicious dessert that quickly became popular.Why it is famous
The recipe has gained popularity for many reasons. Firstly, it is easy to make and requires very few ingredients. Secondly, the brownies are incredibly delicious and are enjoyed by people of all ages. Finally, the recipe has been passed down from one generation to the next, becoming a family tradition for many.Ingredients
The recipe calls for simple and easy-to-find ingredients, including:- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 1/2 cups cocoa powder
- 1 teaspoon vanilla extract
- 1 1/3 cups flour
- 1 teaspoon salt
Preparation
The preparation of Alice Pike's Famous Brownies Recipes is straightforward and can be done in a few easy steps. Here's how:- Preheat your oven to 350°F.
- Melt the butter in a saucepan or microwave.
- In a large mixing bowl, combine the melted butter, sugar, eggs, cocoa powder, and vanilla extract.
- Mix until well blended.
- Add the flour and salt, and stir until the mixture is smooth and well combined.
- Pour the batter into a greased 9x13-inch baking dish.
- Bake in the oven for 25-30 minutes or until a toothpick inserted in the center of the brownies comes out clean.
- Cool the brownies on a wire rack before cutting them into squares and serving.
Variations
While the original recipe is already delicious, some people may want to add their own twist to it. Here are some variations that you can try:- Adding chopped nuts such as walnuts or pecans for some crunch.
- Drizzling melted chocolate over the top of the brownies for added sweetness.
- Swirling in cream cheese or peanut butter for a rich and creamy texture.
- Replacing the cocoa powder with melted chocolate for a more indulgent treat.
- Adding a pinch of cinnamon or cayenne pepper for a spicy kick.