When in Doubt…Leave it at 350

baking, cooking, and other adventures

Tuesdays With Dorie: Honey Nut Brownies March 23, 2011

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 8:38 am
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This weeks Tuesdays With Dorie was chosen by Suzy of Suzy Homemaker.  She picked Dorie’s Honey Nut Brownies which are located on page 102 in Baking: From My Home to Yours.  Because wordpress was down when I got home from work yesterday, I was unable to actually post this on time…pooper.

The best thing about these brownies was that I was able to use up a good portion of a giant jar of Sourwood Honey that has been hanging out in my pantry for about a year.  The brownie batter actually came together pretty easy.  Instead of using a double boiler and melting the butter and the chocolate together, I melted the butter in the microwave and then stirred the chocolate in.  It did the job just as well, no separation and no burning 🙂

I used walnuts in the batter for the nuts.  I actually didn’t have enough walnut pieces, but I just happened to have some ground up walnuts from a previous cookie recipe so I just added those.  Then I decided that the batter was  a little to light for me and needed more chocolate so I poured in about 1/2 of bittersweet chocolate chips.

I like really THICK fudgy brownies and I knew that these weren’t going to be too fudgy just because of the long baking time and the fact that a knife inserted in the center is suppose to come out clean.  I baked these in a 8 x 8 square baking pan for 70 minutes on 325°F, that was about the time the knife came out clean.  I let them cool, and then sliced them up.

A couple of the members of Tuesdays With Dorie said they thought the brownies were overly sweet, but I didn’t think that at all.  Which got me wondering if they were actually using bittersweet chocolate (like the recipe calls for) or milk chocolate.  If you used milk chocolate, I could see how the brownies might be overly sweet.  For me the brownies had the right amount of sweetness,  the ground walnuts gave the brownies a nice texture which contrasted with the cake consistency of the brownie, and finally the chocolate chips gave it that extra chocolate flavor.

I actually would make these again for two reasons: 1) To use up some more of that Sourwood Honey and 2) The brownies were very good for a cake type brownie.

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4 Responses to “Tuesdays With Dorie: Honey Nut Brownies”

  1. Nicole Says:

    I think the ground walnuts would have added good texture to these! Mine were cakey but really gooey, I guess underbaked. I liked them, but I did find the flavor to be unusual.

    What exactly is Sourwood Honey? That sounds interesting!

  2. ah-ha…wordpress was down…i was wondering what the heck was going on yesterday. yes, these brownies are a great use for a big jar of honey!

  3. julessomeone Says:

    I was surprised by how much I liked these! I used bittersweet chocolate, and I really think it made the difference. Yours look yummy!

  4. Flourchild Says:

    Yours look so good…nice and thick! Im glad you enjoyed them and got to use up that jar of honey!!


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