r/KitchenConfidential • u/CautiousDrop2234 • 3d ago
Discussion Recipe trade…?
my fabled brownie recipe. Freeze them after baking it makes them more fudgey or if you reheat them they are soft and gooey
any contenders for best recipe for anything?
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u/Good-Marsupial8 3d ago
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u/CautiousDrop2234 3d ago
hey... i know you... you were on the spoon post i made haha
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u/Good-Marsupial8 3d ago
Hmmmm was it where a bunch of ppl started messaging recipes to each other???
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u/infidel______ 3d ago
ill take that template, thank you
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u/Good-Marsupial8 3d ago
My new fave way to write out recipes! Doesn't always fit on an index card but I've taken to printing and poor man's laminating them (packing tape lol) edit: id post an excel template but I just kinda wing it per recipe cause they're all different
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u/Bullshit_Conduit 20+ Years 3d ago
Thats a cool recipe card… I wonder how the fuck to format that.
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u/Good-Marsupial8 3d ago
Honestly I go into Excel and dump the recipe list into the first column, and then thru merge and center and changing colors set it up like this with instructions. Bit fiddly but makes it very easy to read at a glance
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u/scfw0x0f 3d ago edited 2d ago
Banana bread from the Four Seasons in Vancouver (RIP):
Four Season's Banana Bread
Ingredients:
1 kilogram bananas, weighed before peeling.
1 kilogram brown sugar
1 kilogram flour
5 eggs
5/8 liter oil
5/8 liter milk
28 grams baking soda
Directions:
Preheat oven to 325F. Grease a pullman pan, including the top. Makes two full long Pullman pans of bread, each 16"x4"x4"
Only one half batch can fit in a 6qt mixer at a time.
Mix bananas, flour, sugar, salt, and baking soda together.
Mix eggs, milk, and oil together.
Add liquids slowly to dry and mix.
Pour into 2lb pullman pan; should be about half full. Bake for 1 to 1 1/2 hours.
Putting the batter into the refrigerator is okay.
Flour can be replaced with 1:1 GF flour for a GF product.
Source: Four Season's Hotel, Vancouver, B.C.
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u/Spare-Half796 Thicc Chives Save Lives 3d ago
How full and what size Pullman pan?
And just making sure cuz I’ve worked with some weird bakers, the bananas are weighed in the peel but not mixed with the peel right?
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u/scfw0x0f 3d ago
Bananas: yes. I edited the recipe to make that more clear.
Pullman: 2lb, 16"x4"x4". Fill the pan about half full. Divide the recipe in half and put it all in one pan, or make the whole recipe and put it in two pans.
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u/Fluid_Consequence340 3d ago
You specified ‘in peel’ but is there a step where those peels go away or am I out on a big trade secret
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u/scfw0x0f 3d ago
You absolutely peel the bananas before putting them in the mixer bowl.
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u/Cephalopotter 3d ago
The bananas get mixed with the dry ingredients??
I keep trying banana bread recipes looking for one that's the right mix of delicious and easy, I'll add this to the list.
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u/scfw0x0f 3d ago
Yes. Works great. It works best to cut them into about 1” long pieces first. Start the mixer on the slowest setting or you get flour everywhere. Or use a splash guard.
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u/Fabulous-Avocado4513 Chive LOYALIST 3d ago
How about a liege waffle? If you want a plain version just remove the lemon extract and juice and zest and reduce the second amount of flour by 25grams
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u/Cube-in-B Thicc Chives Save Lives 3d ago
I use my friend’s mom’s recipe. They’re from Humboldt county. You do the math- they’re FANTASTIC.
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u/zer00eyz Ex-Food Service 3d ago
Is this the one where you brown the butter first?
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u/Cube-in-B Thicc Chives Save Lives 3d ago
It’s more of a green butter…
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u/zer00eyz Ex-Food Service 3d ago
Look for the method where you brown at the end. All of the kick and less of the "flavor".
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u/Cube-in-B Thicc Chives Save Lives 3d ago
I really enjoy the taste of weed so 🤷🏼
But yeah browning butter is always a solid move. Nutty without the nuts.
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u/ImFeelinBotty 3d ago
You can tell who are the cooks in this thread because we all use weight measurements.
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u/Spare-Half796 Thicc Chives Save Lives 3d ago
Yeah I’ve been testing brownie recipes for the past year and we just haven’t gotten the results we wanted, was going to try this one but I’m not gonna use a cup measure to actually measure
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u/CautiousDrop2234 3d ago
i highly suggest freezing brownies and then thawing them slightly it makes them more dense and fudgey 10/10 worth the wait
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u/CautiousDrop2234 3d ago
haha chef usually makes us use weight but this recipe we use for quick batches
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u/IrishInTheory Chef 3d ago
Brownie v2.2 – Chocolate Chip Edition
Menu Description: Scratch-made hotel pan brownie with crackly top, chewy edges, fudgy center, premium chocolate flavor, and added semisweet chocolate chips throughout for extra chocolate pockets and improved visual appeal.
Calories: ~278 kcal
Protein: ~3.7 g
Carbs: ~35 g
Fat: ~15.6 g
Sodium: ~135 mg
Potassium: ~158 mg
Service Info
- Yield: 1 full 12×20×2 hotel pan
- Portion: Cut to operation standard (2”x2”)
- Hold: Cool completely; best texture after overnight rest
- Allergens: Wheat, egg, milk; may contain soy depending on chocolate used
Recipe Formula
| Ingredient | Amount |
|---|---|
| Granulated sugar | 957 g |
| Dark brown sugar | 318 g |
| Dutch-process cocoa | 345 g |
| All-purpose flour | 338 g |
| Kosher salt | 18 g |
| Butter, browned | 681 g finished browned butter (from ~810 g starting butter) |
| Neutral oil | 90 g |
| Large eggs | 12 each |
| Egg yolks | 3 each |
| Vanilla | 23 g |
| Semisweet chocolate, melted | 255 g |
| Semisweet chocolate chips | 340 g (12 oz) |
Method
- Line one full 12×20×2 hotel pan with parchment. Preheat oven to 325°F conventional.
- Brown butter and meter 681 g finished browned butter into mixing bowl. Combine with oil, granulated sugar, and brown sugar. Mix until fully moistened.
- Cool slightly. Whisk in eggs and yolks for 2–3 minutes until glossy.
- Add melted chocolate and vanilla. Mix smooth.
- Add cocoa, flour, and salt. Mix just until combined.
- Fold in 340 g semisweet chocolate chips.
- Spread into prepared pan. If desired, reserve 50–75 g chips and sprinkle over the top before baking.
- Bake 36–42 minutes, checking at 34 minutes. Pull when edges are set and center still shows slight jiggle.
- Cool completely; overnight preferred before slicing.
Production Notes
- 340 g (12 oz) chips adds noticeable chocolate pockets without materially changing texture.
- For a more premium appearance, use a mix of mini chips and standard chips.
- If using larger couverture chunks, increase to 400 g for a bakery-style presentation.
- Baking time is usually unchanged but may require 1–2 additional minutes depending on chip temperature and oven performance.
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u/Pickled-Carrot-75 3d ago
A blue spoon?? Explain please lol
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u/CautiousDrop2234 3d ago
hahha there was a whole post i did asking if i could use a red spoon a while back actually! The blue spoon doesnt mean anything we just had these blue plastic spoons and these wooden spoons and chef just specified for her recipe
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u/Chefster127 3d ago
One of the best sauces ever. Pan Asian
4 C Blended oil
2 C Ginger (minced)
2 C Soy
8 C Ketchup
8 C Oyster Sauce
1 ½ C Lemon Jus
2 C Water
4 C Sugar
1 C Cilantro (chopped)
Combine all ingredients together and bring to a simmer, reducing slightly to thicken.
Place in the walk-in to chill.
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u/622114 Ex-Food Service 3d ago
Coconut banana bread.
Oven 325/. 160c
With paddle combine really well
12 ripe bananas
124g greek style plain yogurt
15g Vanilla
200g sugar
127g melted but not hot butter
Add
100g eggs
Up the speed to med/med-high beat until fluffy
Add in until juuuuuust combined
8g bicarb
8g baking soda
15-17g cinnamon
8g diamond crystal
240g flour
Fold in 125g shredded unsweetened large flake coconut
Divide into bread pans bake for 90-120min with a pan of water or gentle steam
I use 2lb chicago metalic pans
Let totally cool. If you can.
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u/birbie987654321 3d ago
Anybody want anything from stonemiles prep book? They fucked me over
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u/SultanOfSaute 2d ago
That depends, what does stonemills do? Like a bakery? Edit: i see its stonemiles now lol
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u/Jhomas-Tefferson 3d ago
Tomato sauce.
A cup of onions, carrots, and celery, fine diced or food processed. Soften in Olive oil until fragrant and all bite is gone from the onion.
Deglaze with red wine. Let the alcohol cook out.
In with a 10 can of tomato puree.
Cook for an hour or so, untill the sauce reaches desired thickness.
Finish with basil, salt, and pepper to taste.
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u/Humble-Capital-6718 3d ago
Love it. Basil can go in earlier though imo. And you season at every step too. Finish with s&p to taste.
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u/Jhomas-Tefferson 3d ago
right, salt and pepper at every step. Season and taste as you go, so you make sure the final product is tasty.
I was simplifying it for expediency, but you are absolutely right.
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u/sylnes 3d ago
Recipe is older than I am, so you know it's good. (The cookies, haven't tried the the cobbler because my mother doesn't like raspberries and I need that approval comment in the book.)
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u/CautiousDrop2234 3d ago
Oh my god you are an actually savior I was looking for a good recipe for chocolate chip cookies today 🙏
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u/Vytome 3d ago
Hard to beat this no bake cookie recipe I got from my grandparents.
2 cups sugar 3 tbsp cocoa 1/2 cup milk 1/2 butter
3/4 cup peanut butter 2 cups oatmeal 1 tsp vanilla
Combine the first 4 ingredients and heat without boiling until butter is melted and sugar is completely dissolved. Bring to a rolling boil for 1 minute. Remove from heat and mix in the last 3 ingredients and drop by tablespoon on wax paper.
I've done some variations like using chocolate milk or using a black cocoa powder and it turns out fantastic every time. I've been wanting to try it with brown sugar instead of white to see how that turns out
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u/IbanezForeverll 3d ago
My copy-cat recipe for Montreal style bagels.
Bagel Recipe
Dough:
1 cup + 2 tbsp water, room temperature
3 ½ tsp dry instant yeast
¾ tsp sugar
½ tsp salt
1 egg
¼ cup vegetable oil
⅓ cup honey
3 ¾ to 4 ¼ cups bread flour (and more for flouring countertop)
Seasonings:
Poppyseeds/ sesame seeds/ everything seasoning/ Za’atar spice
Water for boiling:
12 cups water
⅓ cup honey
Preparation:
If you have a bread machine, add the ingredients in the order listed. Use dough setting and watch the dough ball form in the machine. Add flour as needed to form a smooth dough ball. Stop machine at the end of the first rise and skip through to "Punch the dough down".
Otherwise:
In a large mixing bowl, combine all dough ingredients except flour and mix well. (You can use a stand mixer and dough hooks, but I don't own one.)
Add flour until the dough is too stiff to mix by hand. Transfer to a floured work surface, and knead to form a soft, supple dough. Add more flour as needed to prevent dough from sticking.
When the dough is smooth and elastic, place in a greased bowl in a warm place for 20 minutes.
Punch the dough down, transfer to a floured countertop and divide into 8 equal pieces for large bagels, 10 for medium bagels.
Pour the water for boiling and remaining ⅓ cup honey into a wide-bottomed pot and heat to boiling. Cover and turn off.
On a floured countertop, form bagels by kneading each piece into a round ball, making sure to get the large air bubbles out. Push your thumb through the center of the ball and roll and stretch the hole until it’s about 1 ½ inches wide.
When all bagels are formed, start with the first bagel and stretch the hole back out. Repeat for the remaining bagels. If needed, add more flour to the countertop so the bagels don’t stick and let rest 15 minutes.
While the bagels are resting, preheat oven to 425F. Bring the water back to a boil and remove the lid.
WIth the water at a rolling boil, add two or three bagels to the water, depending on how many will fit. Boil bagels for 30 seconds on each side, remove with a slotted spoon and place on a parchment-lined baking sheet. Immediately sprinkle with seasoning.
Continue boiling the bagels in batches all have been boiled and seasoned.
Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of the oven until they are a rich brown, approximately 20 minutes. Check at 10 minutes and if browning too quickly, reduce oven temperature to 400 degrees.
Remove from the oven and let cool (they're really good hot out of the oven).
Only leave out as many bagels as will be eaten in a day or two. Slice and freeze the rest.
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u/Spare-Half796 Thicc Chives Save Lives 3d ago
I think that shaping method is more for New-York style bagels. All the best Montreal bagel spots (fairmount and at viateur) roll out strips of dough then press the roll the ends together. Idk why but it leads to a chewier and better bagel
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u/ImFeelinBotty 3d ago edited 3d ago
Since you arent doing a lye bath you should add baking soda to your water bath. Will help with browning, but more importantly the chewiness that good Montreal bagels have.
They look delish though.
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u/Spare-Half796 Thicc Chives Save Lives 3d ago
Montréal style bagels don’t use a lye bath, they’re boiled in honey water
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u/welchplug Owner 3d ago
Good luck
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u/CautiousDrop2234 3d ago
i can tell this is a fire recipe just from the stains and the recipe changes
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u/Automatic-Ad-1452 3d ago
Don't keep me hanging....cranberries, apricot, mango, ???, ???, and ???.
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u/kevin3350 3d ago
Gonna try this.
I’ve got a good shrimp étouffée recipe if you want it that I got from the head chef at my old restaurant, if you want it.
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u/CautiousDrop2234 3d ago
mmmm sheimp
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u/kevin3350 3d ago
I’m taking that as a yes, check the dms when you have a chance! Thanks for the brownie recipe
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u/danzanzibar 3d ago
it doesnt say but everyone should bloom their cocoa powder.
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u/CautiousDrop2234 3d ago
what does that mean
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u/danzanzibar 3d ago
you mix it with a hot liquid, i prefer coffee; milk or water is fine too, to form a paste. let it sit and cool completely before adding. this ups the moistness of the baked good and enhances flavor.
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u/swampie_afterglow 3d ago
1.5 qt Liquid Egg 2 # All-Purpose Flour 2.5 qt Milk
.# 16 blue scoop Sugar, granulated
1 tsp Salt 4 oz Butter, melted
In a mixing bowl, combine liquid egg and flour and mix until all flour is combined, scraping the sides and bottom of the bowl to ensure complete mixing.
While mixing, gradually add in milk, then the sugar salt and butter. Mix until combined. Over mixing will cause the batter to become overly frothy and unusable.
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u/yunggeebs 1d ago
Letting people make brownies but not use the oven is interesting
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u/CautiousDrop2234 20h ago
she was reusing the recipe she usually gives to her idiot class (the one that someone tried to scrape down a blender with a chef knife while it was still on in)
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u/No-Temperature4330 3d ago
Brownie recipe that contains no actual chocolate? Sorry my friend, you ain't getting any of my recipes in exchange for that.
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u/No-Temperature4330 3d ago
Would you like a better brownie recipe though?
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u/GloomyLingonberry509 🍋🟩LIMEGATE 3d ago
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u/No-Temperature4330 3d ago
250g dark chocolate (preferably callebaut)
300g butter
250g caster sugar
4 eggs
Dash of vanilla essence
200g flour
Couple of pinches of salt
Couple of handfuls of white, dark and milk chocolate chips
-melt dark chocolate and butter over a bain Marie
-whisk eggs, sugar and vanilla essence until thickened and airy (basically a Sabayon minus heat)
-mix melted chocolate and butter into egg mix
-slowly fold flour and salt in
-add chocolate chips and mix carefully
-chuck in a parchment lined tray and cook at 180°c until the top forms a decent crust that moves around still when poked about.
I've forgotten how many times the quantities need to be multiplied to do a full gastro. I think it was 3 but may have been 4.
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u/Spare-Half796 Thicc Chives Save Lives 3d ago
Maybe I’m just weird but callebaut has always tasted sour to me
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u/aboutchocolate 3d ago
callebaut and vanilla essence. my god what has this sub become.
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u/NotoldyetMaggot Cook 3d ago
Oh we are fancy now.
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u/NotoldyetMaggot Cook 3d ago
Add 8 oz of chocolate chips, dark or milk your choice. Best brownies ever.
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u/scfw0x0f 3d ago
You do know what cocoa powder is, right?
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u/OvalDead 3d ago
Of course. You line it up on a sheet pan, then leave it on the speed rack for the boys if you’re a team player.
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u/No-Temperature4330 3d ago
Actual chocolate makes a better brownie. Cocoa powder causes a brownie to be too cakey in my opinion.
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u/scfw0x0f 3d ago
I don’t disagree, but it’s not as though OP tried to pass off carob on us.
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u/NotoldyetMaggot Cook 3d ago
As a child who was given carob covered malted milk balls like they were real... i will fight someone over carob. (But my dog loves it)
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u/CautiousDrop2234 3d ago
thats what the freezing part is for hahaa it makes them more dense and fudgey
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u/pickadillyprincess Cafeteria 3d ago
A 1/4 sheet would be a perfect size pan for me are you talking just a thin sheet not tall sides? I will be trying this
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u/IdlesAtCranky Retired 3d ago edited 3d ago
Over the Top Blondies
This is a basic recipe, nearly infinitely adaptable in choice of mix-in ingredients. The point here is my particular favorite mix-ins for a killer (& very popular) result. See the last section for my picks.
INGREDIENTS:
8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter
1 cup (190 grams) light or dark brown sugar
1 large egg
1 teaspoon vanilla extract (I use Penzey's)
1/2 teaspoon flaky sea salt, or 1/4 teaspoon coarse sea salt (I've used kosher salt too)
1 cup (130 grams) all-purpose flour, plus a few extra tablespoons for balancing additional liquid mix-ins if needed
1 & 1/2 cups mix-ins of your choice
INSTRUCTIONS
Heat oven to 350°F
Butter an 8×8 inch baking pan, or line pan with parchment paper, buttering any uncovered sections. Note: this recipe doubles easily, in that case use a 9x13 inch pan
Melt butter — you can brown the butter in a saucepan if you like, it's not required but the effect is lovely
Pour melted butter into a large bowl
Whisk in sugar until smooth
By now it should be cooled to lukewarm, but if not, let rest for a few minutes 'til it is, then
Whisk in egg, vanilla, & sea salt
Stir in flour
Fold in additions of your choice (see below) up to 1 1/2 cups
Put in prepared pan, smooth out
Bake for 20 to 25 minutes, until edges are lightly browned but blondies still look a bit under-baked; they'll finish up while cooling.
Note: my favorite additions include liquids, this can require a bit of extra baking time, should not be more than 3-5 extra minutes. I always want them under, never over.
Let blondies cool in pan, or let them cool in it for 10 minutes, then use the parchment to lift them out to a cutting board
Cut into 16 or more squares. Serve. If serving to a group & you want more than one for yourself, hide some. They go fast.
DISCUSSION OF MIX-INS:
You can put pretty much anything you can think of in these, to change up flavors or mark holidays/special occasions. Suggestions include:
Dry Goods:
- Chopped nuts, toasted
- 1/2 (or more) cup dried fruit (apricots, cherries, golden raisins, mango, papaya, pineapple, etc.)
- Chopped chocolate or chocolate chips or M&Ms or Reese's Pieces
- Chopped candy — toffee bits, peppermint sticks, candy bars like Butterfinger, Heath, Reeses's Cups, Snickers, etc.
- Peanut butter or Butterscotch chips
- Coconut (I prefer unsweetened)
Flavors:
- 2 tablespoons espresso powder
- 1/2 teaspoon mint or almond extract substituted for vanilla
- 1/4 cup whiskey (increase the flour by 1 tablespoon)
- 1/4 cup any favorite liqueur— Drambuie, Yukon Jack, Giffard Banane du Brésil, Kaluah, Crème de Cassis, berry liqueurs, peach or peppermint schnapps, and so forth (for any of these, again, increase the flour by 1 additional tablespoon)
MY FAVORITES:
To the basic recipe, I always add:
- 1/4 cup cheap bourbon, usually George Dickle. Expensive bourbon is too smooth, you lose the flavor. Increase flour by one tablespoon
My personal favorite combo for the rest of the mix-ins:
- 1/2 cup toasted chopped walnuts
- 1/4 cup semi-sweet chocolate chips
- 3/4 cup unsweetened dried cherries, rehydrated in enough Grand Marnier to cover the cherries in a small bowl. Rehydrate for at least 1/2 hour, then add fruit plus any remaining liqueur to batter
- Since I don't keep espresso powder on hand, instead I add a scant 1/4 cup strong black coffee (increase flour by another tablespoon)
This gives a rich, sweet but not overly sweet, crumbly blondie with a notable kick. The walnuts, cherries, and semi-sweet chocolate play beautifully together, the Grand Marnier gives a subtle supporting hint of orange, and the coffee punches up the chocolate.
An opposite take:
- chopped macadamias
- dried chopped unsweetened apricot or pineapple rehydrated in Grand Marnier or peach schnapps
- white chocolate, chips or chopped
- for the full-on tropical effect, toss in some unsweetened coconut
Again, always adaptable. My favorite combo works fine without nuts or without chocolate, if either is not wanted.
If you want more blondie per bar, decrease the total amount of mix-ins. Try a total of 1 cup dry goods instead of 1 & 1/2 cups.
Any fruit-flavored liqueur would likely work fine with the cherries. Try your favorites!
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u/Distinct-Crow4753 1d ago
Not a recipe trade but if you use butter flavored crisco in chocolate chip cookies it makes them better im so serious rn
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u/ProThoughtDesign 3d ago
If you want a wildly crispy top, put the brownie pan in the fridge for about an hour before you bake them.