Formulas
Brownies

While the “cake versus fudge” debate continues to provide perennial diversion for true brownie fanatics everywhere, most of the rest of us are more than happy to simply enjoy the full range of flavors and textures which fall within these two extremes. Most of the variations you’ll find here will work with either type of make-up, in fact – you may even want to try your favorite going “both ways.”

Basic Make-up Brownies Variations Brownie Stir-Ins

    
Basic make-up

Cake Brownies

Ingredients

 

Percent

Granulated Sugar

 

145

Cocoa

 

25

Salt

 

1.9

Butter or Margarine

 

32.5

Pure Vanilla

 

To Suit

Whole Eggs

 

60

Purasnow®, Helmet® or
   Sperry® Cake and Pastry Flour

 

100

Baking Powder

 

1.25

Walnuts, chopped

 

35

Water (approx 90°F)

 

30
  1. ADD total amount of sugar, cocoa, salt, butter, and vanilla to the mixer bowl. Mix on medium speed using a paddle attachment until well blended (approx 2 min.).
  2. ADD eggs mixing on low speed until well blended (approx 1 min.). Mix on medium speed for 2 minutes. Stop mixer. Scrape bowl.
  3. ADD flour, baking powder, walnuts and water. Mix on low speed until well blended (approx 1 min.). Stop mixer. Scrape bowl.
  4. MIX on medium speed for 1 minute.

Scale: 10 lbs. of batter per 18 X 26-inch greased sheet pan.
Bake: 350°F (25-30 min.)


Chocolate Fudge Brownies

Ingredients

 

Percent

Granulated Sugar

 

200

Butter or Margarine

 

70

Corn Syrup

 

70

Salt

 

1.75

Pure Vanilla

 

To Suit

Whole Eggs

 

100

Bitter Chocolate, melted

 

70

Purasnow®, Helmet® or
   Sperry® Cake and Pastry Flour

 

100

Walnut, chopped

 

70
  1. ADD total amount of sugar, butter, corn syrup, salt, and vanilla to the mixer bowl. Cream on medium speed using a paddle attachment until smooth (approx 2 min.).
  2. ADD eggs mixing on low speed for 1 minute. Mix on medium speed for 1 minute.
  3. ADD melted chocolate on low speed. Mix on medium speed for 1 minute.
  4. ADD flour and walnuts. Mix on low speed until well blended (approx 1 min.). Stop mixer. Scrape bowl.
  5. MIX on medium speed for 1 minute.

Scale: 12 lbs. of batter per 18 X 26-inch greased sheet pan.
Bake: 350°F (35-40 min.)

Brownies Variations
Brownie Stir-Ins

Follow directions for preparing, scaling and baking desired Brownie formula.

Chocolate Raisin Brownies
Add 1 lb. raisins to 8 lbs. of fully mixed batter. Mix to incorporate raisins evenly (approx 1 min.). Do not overmix. Ice cooled brownies with General Mills RTS Chocolate Fudge Icing. Garnish with chopped or whole raisins.

Chocolate Cherry Brownies
Add 1 lb. 4 ozs. chopped glazed cherries to 8 lbs. fully mixed batter. Mix to incorporate cherries evenly (approx 1 min.). Do not overmix. Ice cooled brownies with General Mills RTS Chocolate Fudge Icing. Garnish with halved or chopped glazed cherries.

Brownie Toppings
Follow directions for preparing, scaling and baking desired Brownie formula except where formula indicates differently.

Double Fudge Divinity Brownies
Chill scaled brownie batter in freezer for 15 minutes. Spread 1 lb. 4 ozs. heated Marshmallow Creme over chilled batter evenly. Marbleize brownie surface with Marshmallow Creme using an icing spatula.
Increase baking time in formula by approximately 10 minutes or bake until center of brownie springs back when lightly touched.

Coconut Macaroon Brownies
Spread 2 lbs. 8 ozs. of Coconut Macaroon Topping* over batter prior to baking.
Note: For variation, drizzle desired amount of heated General Mills RTS Chocolate Fudge Icing over cooled brownie.

German Chocolate Brownies
Ice cooled brownies with 3 lbs. 8 ozs. of German Chocolate Coconut Pecan Icing*.