tag:blogger.com,1999:blog-950196944023613219.post8144289095943339294..comments2023-06-19T03:40:35.283-07:00Comments on The Budget College Cook: Tartine BrowniesMike Czyzewskihttp://www.blogger.com/profile/15149261987980890652noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-950196944023613219.post-81247171138094057862008-09-08T14:54:00.000-07:002008-09-08T14:54:00.000-07:00I just tried this recipe -- it calls for a 9" x 13...I just tried this recipe -- it calls for a 9" x 13" pan, which would make them thinner. Still pretty delicate though.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-58722723314602959732008-07-14T21:44:00.000-07:002008-07-14T21:44:00.000-07:00I think I'm going to have to try this recipe again...I think I'm going to have to try this recipe again. Try it with an open mind fully knowing that the brownies will be fudgy.Mike Czyzewskihttps://www.blogger.com/profile/15149261987980890652noreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-49707797998044997222008-07-14T14:06:00.000-07:002008-07-14T14:06:00.000-07:00I just signed online to see how others faired wit...I just signed online to see how others faired with this recipe. This is my fourth recipe from the Tartine cookbook in a week. My coworkers get the pleasure of eating all of these marvelously delicious and highly fattening treats. I think the above poster is right, you definitely need to add more flour if you desire a "drier" brownie. This recipe is definitely fudgey. You could try lowering the temperature slightly towards the end and extending the bake time. Also, definitely try a different recipe. I'm not sure this one can produce what you're looking for. But one other thing to note, you may be having a problem b/c your batter does not display the wide ribbon necessary for this recipe. When it happens you'll know, from the video you have on youtube I'd say you have another 4 to five minutes to go to achieve the "ribbon"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-36864420532643519372008-05-11T13:43:00.000-07:002008-05-11T13:43:00.000-07:00sure thing(^-^)sure thing(^-^)nyrd06https://www.blogger.com/profile/00354461211084573028noreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-13337427537412270772008-05-01T16:12:00.000-07:002008-05-01T16:12:00.000-07:00Thank you for taking the time to write all of that...Thank you for taking the time to write all of that! And don't worry, it <A> WAS </A> helpful!Mike Czyzewskihttps://www.blogger.com/profile/15149261987980890652noreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-18845332260930047722008-05-01T10:42:00.000-07:002008-05-01T10:42:00.000-07:00might i make a suggestion? i think u may be using ...might i make a suggestion? <BR/>i think u may be using the wrong recipe for the type o brownies that u want... i mean... according to the proportion of ingredients u used (butter and chocolate and eggs) to dry ingredients (particularly) flour... your brownies came out the way they were supposed to.<BR/>i think if you want a "drier" or less fudgy center you might want to try one of these options: adding a bit more flour, reducing the amt of chocolate, replacing a part of the chocolate bar for cocoa powder, or getting a new recipe with the above. The problem with the middle is that it always cooks at a slower rate than the edges, so if you want the inside like the outside, you've either got to change the composition or risk burning your edges. What I mean by changing the composition is...this recipe has a much higher fat to starch ratio and thus is more likely to be more ooey gooey than otherwise...<BR/><BR/>Unfortunately I don't know where to send u for a specific recipe... < you might try recipezaar.com or foodtv.com>...because I usually recipes similar to this one... I love my brownies fudgy. My brownies are always crispy/chewy on the edges...and the middle, the best part to me, is always fudgier. <BR/><BR/>I really suck at using words to express myself...but I hope I helped you...even a little bit. <BR/><BR/>btw...I truly admire your endeavors in the kitchen. Keep up the good work, or experimenting rather...(^-^)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-11887538857248020642008-03-05T15:32:00.000-08:002008-03-05T15:32:00.000-08:00they were definitely edible, just not idea. lemme...they were definitely edible, just not idea. lemme know how yours turn out!Mike Czyzewskihttps://www.blogger.com/profile/15149261987980890652noreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-32829721428688242062008-03-05T15:28:00.000-08:002008-03-05T15:28:00.000-08:00i'm planning to make these brownies. baking is ve...i'm planning to make these brownies. baking is very tricky -- much more an exact science than cooking. i think halving the recipe may have had an effect, or maybe it's just your oven temp, or maybe because a metal pan was used instead of the recommended glass. too many things to question. i'll let you know what i experience. they looked like they turned out to be edible.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-83141567278528507712008-01-26T00:04:00.000-08:002008-01-26T00:04:00.000-08:00I love eating out of a box!I love eating out of a box!Mike Czyzewskihttps://www.blogger.com/profile/15149261987980890652noreply@blogger.comtag:blogger.com,1999:blog-950196944023613219.post-91354313893697525282008-01-25T23:25:00.000-08:002008-01-25T23:25:00.000-08:00I like my brownies from a box. But then again i w...I like my brownies from a box. But then again i was never a girl scout.Anonymousnoreply@blogger.com