Best 4 Boston Cooking School Brownies Recipes
Calling all chocolate lovers! Get ready to embark on a delightful journey into the world of fudgy, chewy, and oh-so-satisfying Boston Cooking School Brownies. These classic treats have been tantalizing taste buds for generations, and now, with our curated collection of recipes, you can recreate these iconic brownies in the comfort of your own kitchen.
From the traditional Boston Cooking School Brownies recipe that stays true to the original, to variations that incorporate unique twists and flavors, this article has something for every brownie enthusiast. Indulge in the classic chewy texture and rich chocolate taste of the original recipe, or experiment with variations that add a touch of espresso, a swirl of peanut butter, or a sprinkle of sea salt for a delightful contrast.
Whether you're a seasoned baker or just starting your culinary adventures, our recipes provide clear instructions and helpful tips to guide you through the process. Discover the secrets behind achieving that perfect balance between fudginess and chewiness, and learn how to create a shiny, crackly top that adds to the overall allure of these irresistible treats.
So, gather your ingredients, preheat your oven, and let's embark on a brownie-baking adventure that will leave you craving more.
BOSTON COOKING SCHOOL BROWNIES
I'm not sure where this came from. It was a clipped recipe my Mom gave me. It says "This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911). I did not use walnuts, as I don't care for nuts in my brownies! If you prefer, top baked brownies with ganache and sprinkle chopped pecans on
Provided by MDMama
Categories Bar Cookie
Time 1h15m
Yield 9 brownies, 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Grease and 8x8 baking pan with butter. Line with parchment paper and grease the paper. Set aside.
- Melt butter and chocolate together in a 2-qt saucepan, stirring often.
- Remove from heat and stir in sugar.
- Add eggs and vanilla and stir until smooth.
- Add nuts, if using, and flour, and stir until incorporated.
- Pour into prepared baking pan and smooth.
- Bake about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool at least 2 hours before cutting and serving.
Nutrition Facts : Calories 486.5, Fat 28.5, SaturatedFat 17.5, Cholesterol 101.3, Sodium 164.4, Carbohydrate 59.1, Fiber 2.5, Sugar 44.8, Protein 4.7
BOSTON COOKING SCHOOL BROWNIES
Another adapted recipe from Fannie Merritt Farmer's The Boston Cooking-School Cook Book, but this time the 1911 edition, is for chocolate brownies filled with roughly chopped walnuts. As with any brownie, the recipe is quite simple to follow but results in a cake so delicious it will satisfy even the most discerning eaters.
Provided by TasteAtlas
Categories Chocolate Dessert
Yield 9 servings
Number Of Ingredients 7
Steps:
- Set the oven to preheat to 325°F/160°C. Then, grease an 8x8-inch (20x20 cm) pan with butter, line it with parchment paper and grease the paper with butter as well.
- In a saucepan over low heat melt butter and chocolate by constantly stirring them with a wooden spoon. When melted, remove from heat and stir in the sugar, add eggs and vanilla, and stir until you get a smooth batter. At the end incorporate the flour and walnuts.
- Transfer the batter to the prepared pan and bake for 60 minutes or until done. Once baked, leave to cool for at least two hours before serving.
SCHOOL LUNCH BROWNIES
Make and share this School Lunch Brownies recipe from Food.com.
Provided by JacquelineS
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F, grease a 9x13 pan.
- Melt butter in a large bowl, Add sugar and mix well. Beat in eggs, then stir in salt, cocoa, vanilla. Mix in flour, pour into greased 9x13 pan. Bake 20-25 minutes. Cool 10 minutes on a rack. Cut into 15 brownies.
BOSTON COOKING SCHOOL BROWNIES
I got this Recipe in a magazine called Saveur. I haven't tried it yet, as I just got it a few minutes ago, but it sounds yummy! The recipe card says "this recipe for a gooey and rich brownie was originally published in fannie Merritt Farmer's The Boston Cooking School Cook Book. Little, Brown, 1911"
Provided by Cindee Vett
Categories Other Desserts
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350 degrees. Grease an 8x8 baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
- 2. Melt butter and chocolate together in a 2 quart saucepan over low heat, stirring constantly with wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. add walnuts and flour, stir until incorporated.
- 3. Pour batter into baking pan and spread evenly. bake for about 60 minutes or until a tooth pick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.
Tips:
- Use high-quality chocolate. This will make a big difference in the flavor of your brownies.
- Do not overmix the batter. Overmixing will make the brownies tough.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the brownies dry.
- Let the brownies cool completely before cutting them. This will help them to hold their shape.
- Store the brownies in an airtight container at room temperature for up to 3 days. You can also freeze the brownies for up to 2 months.
Conclusion:
The Boston Cooking School Brownies are a classic chocolate brownie recipe that is easy to make and always a hit. These brownies are fudgy, chewy, and have a rich chocolate flavor. They are perfect for any occasion, from birthday parties to potlucks. With a few simple tips, you can make perfect brownies every time.
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