Warm Nutty Brownies: Demo Tips & Tricks

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Discussion Overview

This thread centers around tips and experiences related to demonstrating warm nutty brownies at shows. Participants share their methods for preparation, ingredient handling, and presentation techniques.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, prepares the brownie batter ahead of time and pours it into the pan during the show.
  • Another participant mentions that they do not chop chocolate chips, finding them effective straight from the bag.
  • Several users discuss their experiences with greasing the stone, with mixed results regarding how easily the brownies release.
  • One participant shares that using a microplane for nuts creates a fine powder, which is useful for garnishing.
  • Another participant notes that clumping can occur when sprinkling nuts and brown sugar, suggesting a technique to break up clumps for even distribution.
  • Some participants express that using frozen chocolate chips can help with chopping, while others prefer to add them whole.
  • One participant shares a variation using pretzels instead of peanuts due to allergy concerns, which was well-received.
  • Another participant emphasizes the importance of timing when baking to ensure the brownies release easily from the stone.
  • Several users mention that serving the brownies with ice cream enhances the experience.

Areas of Agreement / Disagreement

Views differ on the best methods for preparing and handling ingredients, particularly regarding chocolate chips and greasing the stone. No clear consensus emerges on the optimal approach.

Contextual Notes

Participants share personal experiences from various shows, highlighting different techniques and preferences based on their individual practices.

Who May Find This Useful

Consultants looking for insights on demonstrating brownie recipes and managing ingredient preparation during shows may find this discussion beneficial.

feather18
feather18
Messages
471
Hey all, I didnt want to steal the previous thread about the warm nutty browines, but just have a small question..
I am demoing this on my next show and havent demo it before. Would you have the brownie batter already prepared and ready to pour? and the nuts and stuff already chopped? Oh also, see i knew this wouldnt be a small one! ok, when yall chop the choc chips, does it actually chop them? When i did it, it didnt chope them.. it just kind of dented them they didnt chop smaller. any help would be great!
 
I do have the batter mixed at the start of the show and after showing the stone I pour it into the pan and go from there.

I do not chop the chocolate chips - they work just fine right out of the bag and besides they are already in the batter by the time the show starts.

I chop the nuts in front of them so that they see the product in use. I also shave some more nuts on top with the microplane at the end (to show yet another great product).
 
I have made this once & although I REALLY greased the stone, trying to get the first few pieces out were horribly STUCK!!! Any ideas? TIA
 
Ginger428 said:
I have made this once & although I REALLY greased the stone, trying to get the first few pieces out were horribly STUCK!!! Any ideas? TIA
Click to expand...
...hmmm My stone is not very seasoned and I just lightly spritzed it and had no trouble getting it out. Could it have been a little over cooked??
 
BethCooks4U said:
...hmmm My stone is not very seasoned and I just lightly spritzed it and had no trouble getting it out. Could it have been a little over cooked??
Click to expand...

I dont think so, but do you think that would be the problem? Hmmm:(
I really want to do these for a show, I think especially now with the holidays coming, that people will react to these the same way I did...:rolleyes:
 
  • Thread starter
  • #6
Yeah i will mix it before.. Ok, the nuts on the microplane?? That is different. So you chope the nuts, then sprinkle on top, then chop again and sprinkle after done, then microplane nuts?
 
  • Thread starter
  • #7
does anyone else use the microplane for the nuts? when do you use it? just for decoration?
 
Using the Microplane for nuts gives you nut powder - great for garnishing or dusting over the top of a cake. They're so small that you can taste the nut, but they don't get stuck in your teeth. :)
 
  • Thread starter
  • #9
oh ok! Thanks! One thing that happened when i made them the first time, is when i went to sprinkle the nuts and brown sugar, it kind clumped out of my hand, and so some of it was covered, and some not. Has that happened to any of you? Im sure i just didnt do it right.
 
It can be tricky to get it fairly even. If you use your fingertips and rub them together to separate/break up the clumps, it's easier to get it even.
 
One good thing about having semi-hardened or maybe stale brown sugar at my last show was that when mixed with the nuts it was very easy to stir up the mixture in the easy read measuring cup and just sprinkle it out over the brownies. It wasn't clumped or sticky.
 
I would NOT suggest using the chopper on the chocolate chips, I tried chopping a very small amount, and the chips just got stuck in the blades :yuck:

So I skipped the chopping part and they turned out great!
 
  • Thread starter
  • #13
That happened to me too!! So im just going to throw the chips in not chopped.
 
Cassie1037 said:
I would NOT suggest using the chopper on the chocolate chips, I tried chopping a very small amount, and the chips just got stuck in the blades :yuck:

So I skipped the chopping part and they turned out great!
Click to expand...


If you want to stick to the recipe and chop the morsels just put them in the fridge for a few minutes. It will allow you to chop them up without getting mushy stuck chocolate all over your food chopper.
 
The chopper works great on choco chips that are frozen. However at shows I usually just toss them in. These have been a HUGE hit. I even had on batch come out and it wasn't completely done in the middle but the outsides were starting to brown so I took them out anyway. EVRYONE loved them "still gooey" in the middle.
 
We just discussed this recipe at our cluster meeting and instead of peanuts (many people have a peanut allegy) to use pretzels.
One of my cluster mates did it this way and said it was great! :thumbup:

Kelly V.
 
I practiced this recipe tonight....

The choc chips did not chop, so I agree with everyone here....just throw them in.

When I sprinkled the rolos and nuts on top.... I actually popped it back in the oven again, to melt the rolos a bit more. YUM! It was nice gooey caramel when I cut them and served them up.

I highly recommend vanilla ice cream with this recipe!

Good luck!

Leslie
 
I practiced tonight as well and brought them to my neighborhood block party...it was a hit, of course! I did think the whole rolos stuck in the brownie was a bit much. I may skip that next time and just sprinkle extra quartered rolos on top.
 
I have made this recipe at 5 shows so far. My tips are... when the brownie is cooked just until the cake tester comes out dry they will release from the stone easily. I do use the oil on the stone but only to showcase the basting brush ( I have ommitted oil and they released fine). Also instead of the large chocolate chips that do not chop well I buy the mini chocolate chips and they work perfect! The more I have made the recipe the quicker it goes. There fore I do not prepare the brownie mix ahead of time I just have the mix out of the box and into my classic batter bowl ready to be added to. I found that I really enjoy doinghis recipe as a demo because there is not a lot of prep work involved so I can focus more on my host instead of setting up before the show. I also lay the nuts out on the cutting board ready to be chopped and have the brown sugar already measured out in the small stainless steel mixing bowl (cover on), ready for the nuts to be added. Also... since this is chocolate overload... guests really enjoy this recipe with a scoop of icecream. Perfect chance to let the brownies cool a little bit while you send around the icecream scoop with an ice cube. ;)
 

Frequently Asked Questions

What are the key ingredients for Warm Nutty Brownies?

The key ingredients for Warm Nutty Brownies typically include unsweetened cocoa powder, all-purpose flour, granulated sugar, brown sugar, eggs, vanilla extract, melted butter, and chopped nuts such as walnuts or pecans. You can also add chocolate chips for extra richness.

How can I ensure my brownies are perfectly baked?

To ensure your brownies are perfectly baked, preheat your oven to the correct temperature and use an oven thermometer to check accuracy. Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Remember, brownies continue to cook slightly after being removed from the oven.

What are some tips for presenting brownies during a demo?

For a great presentation during a demo, cut the brownies into uniform squares and arrange them on a decorative platter. Consider garnishing with a dusting of powdered sugar or drizzling with melted chocolate. You can also serve them warm with a scoop of ice cream or a dollop of whipped cream for added appeal.

How can I customize the brownie recipe for different tastes?

You can customize the brownie recipe by adding different mix-ins such as chocolate chips, caramel swirls, or dried fruits. For a flavor twist, consider adding spices like cinnamon or espresso powder. You can also experiment with different types of nuts or even substitute some of the flour with almond flour for a gluten-free version.

What tools from Pampered Chef can help with making brownies?

Some useful Pampered Chef tools for making brownies include the Stoneware Baking Pan for even baking, the Mix 'N Chop for mixing ingredients, and the Easy Read Measuring Cups for accurate measurements. Additionally, the Brownie Pan can help create perfectly shaped brownies with minimal effort.

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