Question about antidepressant brownies for anyone whose made them
#40162 - 01/23/04 04:29 PM
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berky
Reged: 06/26/03
Posts: 171
Loc: New York state
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HI fellow chocolate lovers! I made this recipe last week using eggwhites from a container and
baked them about 20 minutes. Today I used real egg whites and baked them 15 minutes till they were
just set in the middle as the recipe stated. Well, they ARE yummy but when I cut into them after they cooled they seemed almost raw. Fudgy, yes, but is it safe? I'm thinking since we only use egg whites and not the yolks, undercooking it wouldn't pose a risk of salmonella. Let me know your thoughts-of course, I've already inhaled some, so it may be too late 
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"Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read." ~ Groucho Marx
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I gotta tell ya, Berky -- I bake mine a lot longer; in fact, I bake mine 40 minutes (the recipe says 35-40, so I go for the 40, just to be sure). I've made about 7 - 8 batches (I LOVE this recipe!), and I always use real eggs.
If anything I bake turns out "fudgy in the center," my hubby won't go near it. (Actually, I get a little queezy about it myself.)
I'm sorry, but I don't see where the recipe says to bake for only 15-20 minutes. TessLouise said hers were done in 25 minutes, but she used a glass dish. (So do I, but I still bake it 40 minutes.)
Call me a wuus -- but why not eat only the edges and toss out the fudgy (possibly uncooked) part?
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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