Comments on: A brownie by any other name…

By: Anonymous

Anonymous — Mon, 01 Dec 2008 19:17:45 +0000

The recipe says how long to bake, but at what temperature should it be at?

Hi - the recipe says to preheat the oven to 325°F - PJH

By: Mattress

Mattress — Tue, 25 Nov 2008 20:15:31 +0000

These look amazing, I am so making these for the upcoming holidays, yayy =)

By: Armida

Armida — Mon, 24 Nov 2008 03:43:33 +0000

Hi, dear PJ!
I love your friendly blog and the KAF newsletter, even though I live in Lima, Perú and can’t get your “super-duper” products here.
Lima is a very humid city, so when baking bread, I reduce the amount of liquid in the recipe. Since cookies don’t use water, my dough is usually too sthcky, even after refrigerating it! I would really, really like to make these cookies, but the idea of using more flour doesn’t sound right. Could you please suggest a solution? Thanks!

Armida, since being in the refrigerator dries things out, perhaps leaving this dough in the fridge for a couple of days, rather than overnight, would do the trick? Hope so, they’re darned good! PJH

By: michele

michele — Tue, 18 Nov 2008 18:01:15 +0000

Where is the actual recipe? We are going to make this in foods class but can not find it If you scroll all the way down to where you see the cost comparisons of bake vs buy, just above that will be a link you can click on to get the recipe. Mary @ King Arthur Flour

By: Mara

Mara — Thu, 13 Nov 2008 01:58:36 +0000

How fantastic!! Those look like they’re ALL thin crackly top!

By: Deborah Smith

Deborah Smith — Wed, 12 Nov 2008 22:23:12 +0000

OH, these look dangerous. Why does the round, thin brownie looks so appealing to me? Sometimes, a big thick brownie is just a little too much. Well, for me at least. I think these are just right.

By: CC

CC — Tue, 11 Nov 2008 02:41:33 +0000

How come Karen never told us how they turned out?

Karen Says:

May 18th, 2008 at 1:52 pm
Well, I woke up this morning needing to bake a chocolate cookie to bring to work tomorrow, and lo and behold, I received an e-mail from KAF with this very recipe in it! Perfect! I’ll let you know how they turn out! Thanks KAF, as always, for saving the day!

Well, I imagine she was just beside herself with joy and forgot to report back… PJH

By: Kim

Kim — Tue, 11 Nov 2008 00:57:38 +0000

If you’re going to refrigerate for an hour, why not just make brownies and eat… you’ll get to eat them faster

Aw, but these are so cute - remember the original premise - portable brownies, no need to cut them up… PJH

By: Alfie Punnoose

Alfie Punnoose — Mon, 10 Nov 2008 01:59:32 +0000

Yummy Yummy brownies. The kids are cute. Are they Ana’s kids?

Yup, Ana’s kids… they like chocolate, too! PJH

By: Linda

Linda — Tue, 04 Nov 2008 20:46:36 +0000

Hi fellow cookie connoisseurs!
I’ve been searching for a cookie similar to this (I think) but when it’s cool, it still is ooozey and gooey in the middle when you bite it. Does this cookie still maintain a chocolatey oooze when cool?
The cookie that I’m thinking of was purchased at Safeway of all places. They have a chocolate cookie that they bake fresh in the store and are packaged in the clear plastic containers. When you bite into it, a chocolatey-type sauce is in the middle, so moist and “saucy” that it almost drips. Mmmmm I’ve been trying to find a recipe similar to this Safeway cookie, but have had no luck so far. Can anyone tell me if this is the recipe that I’ve been searching for?

These won’t stay totally oozy when they’re completely cool, Linda, but if you add chocolate chips, and bake VERY carefully, so they’re just barely set, the chips stay pretty oozy for quite awhile… Give it a try. PJH