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Cable Car Chocolate Brownies

Photo1298 (2)The picture you see contains this recipe as originally printed on the sides of the metal canister. The final product I made is adapted using the recipe from 25 years ago by San Francisco based Ghirardelli Chocolate Factory, aptly titled “Cable Car Chocolate Brownies”. Although they post the equally delicious Empress Chocolate Cake, I couldn’t locate this brownie version among the others.

These turned out very different than what I remember and I attribute that directly to having made some adaptions that I hope replicate for you! I normally use Ghirardelli cocoa powder for brownies even buying their 4 pk. Triple Chocolate brownie mix from Sam’s Club. Unfortunately, Big Boy made a mess and I needed a cheap replacement at the time and what was on sale was Hersey’s. Tonight I dug out this recipe for brownies because it’s simple for me and quick. This recipe at times seems to be hard to find, but you can also find it slightly different here.

Ghirardelli’s Cable Car Chocolate Brownies

2 eggs

¾ C sugar

1 tsp. vanilla

½ C melted butter or margarine

¾ C Ghirardelli Ground Chocolate* (SHOULD BE NOTED AS “SWEET”!)

2/3 C unsifted flour

¼ tsp. baking powder

¼ tsp. salt

½ C chopped walnuts*

Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder, salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9-inch square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 0-inch pan and longer baking. Cut into squares.

 Now the original recipe is great, but this is what I did:

  • I had no idea when I used Hersey’s UNSWEETENED Cocoa that it would give the brownies such a deep, sultry coffee like taste. Next time I’ll try it with both types of cocoa to try for a better balance of chocolate and coffee richness.
  • I also omitted the walnuts (I know, shocking since I have several pounds) but used the last of my chocolate chips that probably amounted to less than 1/4 cup.
  • Add in what you like – both the original version of the recipe and my adaptions result in a very thick mix, you could add up to 3 tablespoons of milk or equivalent “rich” substitute to thin it out slightly.
  • I have a convection setting on my Frigidaire oven (considered a commercial setting for residential use) so I used it. When I’m not paying attention using convection at the typical temperature called for in a recipe is a burnt disaster. Remember when using the convection setting, use the temperature at 325 degrees F. I let the brownies bake for 25 minutes, letting them cook themselves at rest outside the oven.

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Copycat Cookie Recipe: Walnut-Chocolate Chip

IMAG0577Gotta love the Nestle Tollhouse chocolate chip cookie recipe (at least my Husband does) but I have a wondering eye. I like my cookies to be more fluffy as a “cookie” and chewy. I don’t like flat cookies (chips that are higher than the cookie part), greasy or salty.

The other night I was begging, whining and asking for some chocolate so my husband dropped the bag of chocolate chips in my lap. I rolled my eyes and went looking for my old standby from “Mrs. Fields” first cookie book. I checked the book out from the library so many years ago and never looked back. Can’t remember what page it’s on but it’s her (the one she gave for public release!) Blue-Ribbon Chocolate Chip Cookie recipe. I actually like it better than the one from the store, which I found to be too salty

The key secret to her cookies are baking at the specified low temperature. It is the low temp and longer baking time that gets the cookie to the right consistency. You can chill the dough too which allows time to enhance the flavors.

Here is the recipe word for word, I encourage you to go to her website to snap some other suggestions for cookies too:

“Blue-Ribbon Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips

Directions
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)

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Drop the dough by rounded tablespoons onto an un-greased cookie sheet, 2 inches apart. Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.”

I filled an entire cookie sheet of the recipe and added 1/4 cup of chopped walnuts to the remainder of the dough. I was craving some walnuts too, I guess. Mmm…don’t you love seeing morsels?

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What do you think? My Mom’s favorite mix-in are potato chips, not walnuts or chocolate (or even white chocolate) chips! I’ll post that recipe soon because it’s too good not to share.

 Link your fav chocolate chip cookie recipe in a comment.

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