Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
in the old cookbook show today we're
going to do a recipe out of this the
cookie book
um this was sent in by a viewer thank
you so much for sending this in this is
a fantastic
fantastic little cookbook it is nothing
but cookies and bars cookies bars and
sweets
um jam-packed and the recipes are all
over the map uh I'm really enjoying
flipping through this the one that we're
going to make today sort of caught my
eye it's called chocolate Crispies
it is essentially at its core
a brownie recipe
although it has a very low flour amount
it is also a brownie recipe that doesn't
have any leavening in it which is fairly
common in in brownies
and now brownie is fairly standard thing
but it's the method of cooking this that
has intrigued me so into the stand mixer
we have butter in goes some white sugar
and that gets creamed together while
that's creaming together I need to melt
this chocolate I'm going to do that in
the microwave inside
okay melted chocolate now I'm going to
turn this off and scrape in the
chocolate
two ounces of chocolate
usually with a brownie of course you're
melting the chocolate and the butter
together you're not creaming the butter
and sugar so that's going to give us a
slightly different texture to the
finished product
little changes like that it's amazing
how little changes like that can affect
your texture so back in turn that back
on mix it well
next in are two eggs now the recipe
tells me to beat the eggs before I put
them in but because I'm using this stand
mixer
um
pop the eggs in one at a time it will
beat them really well
and the second egg in it goes
a little bit of vanilla
there we go
mixture is coming together great it says
next to put in the salt it doesn't say
anything about mixing the salt and the
and the flour together first so I'm
going to put that in and then spoon in
the flour it is asking for cake flour
so this is where it starts to differ
slightly
from a regular brownie I'm supposed to
bake it in two buttered seven by 11 pans
buttered with parchment paper actually
says wax paper I didn't have wax paper
I'm sure parchment paper will be just
fine
we're supposed to split the batter
between these two pans which is going to
give me
an incredibly thin layer
I guess that's why they're called
Crispies because this should bake up
really crisp
so get in there with a an offset spatula
and even that out
okay all smoothed out
that's really good so it tells me now to
sprinkle chopped nuts on top
I'm supposed to bake this in a
moderately slow oven and then it says in
parenthesis 325. so even though this
book is printed in 1941
and Gas and Electric ovens with
Regulators temperature control have been
on the market for ages at this point or
what would seem like ages there would
still be a lot of people in 1941 cooking
in Ovens that didn't have uh temperature
regulation so that old habit of
saying hot moderately hot moderately
cool
fast oven slow oven all of that
terminology from you know quote unquote
the olden days still hangs on in 1941.
so here we go
um
pop this into the oven and it doesn't
say how long though just the temperature
hi Glenn hey Jules hey friends
I'm always excited to see something that
looks like cookies or bars chocolate
Crispies chocolate Crispies it sounds
great so let's
dig in because
okay so not crispy kind of crispy nuts
are crunchy but you know I was expecting
it to snap when you said crispy
that's okay it's pretty it's like a
little thin brownie it's just that's all
it is
it's a wafer thin brownie it is just a
wafer thin brownie but there's something
about being wafer thin that really
changes the texture
um
not cakey no it's definitely more fudgy
fudgy
um
but it has sorry
I just keep throwing it in my mouth 100
dangerous no it has all those joyous
flavors of
a brownie so I cooked them for about 12
minutes
maybe a little bit longer you're good
they might be crunchier it might be
crisp but then they might be drier yeah
I don't know that's something to play
with because it doesn't give any
indication of of what to do or oh you're
right I still want another one yeah yeah
it's bad totally bad
okay so this is really good and I and I
you know looking at the other brownie
recipes on the page you could take any
brownie recipe
split it between two Thin pans or put it
in a in a quarter sheet or a half sheet
um
a half sheet that's a half sheet uh
fill that half sheet spread it really
thin and it's it's going to bake up like
that
the crushed pecans on top are really
nice
okay so thanks for stopping by I would
definitely give this a shot see you
again soon