Sometimes they come out too hard (over baked?), and sometimes they're too cake-likeIs there any way to make cake-like brownies fudgey after baking??? I want to bake fudgey brownieshelp!
I have a really good fudgey brownie recipeTook the original and upped the chocolate levelAlso, the key is to hand mix till dry ingredients are moist and then stop (overmixing makes them tough, it's OK to have some lumps)Also, bake them for a 5 minutes shorter than the recipe says, test with toothpick, if it comes out clean it's done In this recipe I go 8 minutes and check for donenessHere's my recipe: Extra Rich Dark Chocolate Brownies (Adapted from a 1940’s recipe) Makes 32 bars (2″x1″) Hand mix brownies, makes them tender3/4 cup natural unsweetened cocoa 1/3 cup plus 2 tbsp Canola oil 1 cup sugar (or 1/2 cup sugar, 1/2 cup Splenda) 2 well beaten eggs (or 1/2 cup Egg Beaters) 1/2 tsp vanilla 3/4 cup sifted flour 1/2 tsp baking powder 1/2 tsp salt Optional Can kick the chocolate level a notch: Add 1/3 cup mini chocolate chips in the chocolate mixtureWhen brownies just come out of the oven, spread mini chocolate chips and spread like frosting…yum…Preheat oven to 350°Line 8” square pan with aluminum foil (easier to lift brownies out of the pan to cool) and grease insideMix together in large bowl: cocoa and oilBlend in sugar and eggsSift flour and measure 3/4 cupSift together sifted flour, baking powder and saltHand mix into chocolate mixtureDon’t over mixPour into the 8” square panBake about 8 to 10 minutesInsert toothpick in the center, if it comes out clean, it’s doneWhen cool, cut into bars and remove from panFor easier brownie cutting: Use a pizza cutter-
You don't really fry itIt's not like you drop it in a fry cooker and sizzle itYou take a ball of ice cream and roll it around in something fried or something that looks friedMy friend like to fry coconut and roll it in thatMy other friend like to chop up potato bits and fry those and salt them and roll the ice cream in thatIt's weirdIt's like dipping your french fries in your milk shake.
Ummm, yummo! Get your ice cream of choiceI shape about a 1/2 c each into balls and place them on a plate back into the freezer (so that the ice cream can get hard again)What would you like for crunch? I use groung graham crustAfter the ice cream has hardened, roll the balls into the crust and deep fry for about 1min (time depends of how big the ball is)Let the grease drain a bit and put them into fried flour torrilla shellsI like to put sugar and cinnamon on themDrizzle with honey or chocolate syrup and wala Fried Ice Cream!
The thing to do is to coat the ice cream so the coating browns and also insulate the ice cream (minimize melting)You can used crushed cereal, bread crumbs or a light batterJust roll a scoop of hard ice cream in the crumbs and deep fry in 350F to 375F oil for 5 to 10 seconds.
It's done in restaurantsA ball of ice cream is coated in some breading or batter and fried QUICKLYThe core actually is able to remain fairly solidThe crust somehow protects the core from melting during the fry.the outer edge of the core gets some heat howeverThe key is you need the ice cream to start at a temperature that is COLDER than it normally is, so you might not be able to achieve this with a standard home freezerMy guess is you would need to scoop the ball while it is normally frozen, THEN put it into the deep freezer (large restaurants will have this) to make it frozen solidAfter it is frozen solid, then you can dip and fry.
