Does anyone have a FOOLPROOF and extremely high quality chocolate brownie recipe??? Seriously, a good one, not the utter SHASH I've just made

(69 Posts)

fucking Jamie's brownies my arse angry

I've had to recook the cunts for an extra 45 minutes - after they'd cooled - it's a 25 minute recipe and I had them in for 40 minutes the first time - and all that blether about how you must be careful not to overcook them hmm

And all the internet bother about how they're the best brownies in the world hmm

I've even got gold and silver leaf to put on them for afters (trying out a Christmas prezzie for my sis) and I made it with uber chocolate - Montezumas - and bloody organic butter and flour

BECAUSE I WANT TO MAKE THE WORLDS BEST CHOCOLATE BROWNIES THIS FUCKING YEAR.

bastards

I use the one from the 'Food from the place below' recipe book
www.amazon.co.uk/Food-Place-Below-Bill-Sewell/dp/072253230X
It is seriously good, very easy, and makes me very popular with friends!

shock but they're amazing!

No to the Wozza, fay Ripley and Linda Mccartney ones - again, they have the same wet to dry proportions as the Jamie ones, they are too wet.

And the Delia's ones have 3 lots of nuts in them, I want plain and amazing.

And <mutinous> I don't want to overcook, I want the recipe to work and be fabulous

<are my diamond shoes too tight yet grin>

Blatherskite Wed 21-Nov-12 16:09:40

I've never had a problem with Hummingbird bakery cakes! Which book was it?

We made the brownies a couple of weeks ago and they were lovely.

My other suggestion would be Nigel Slater ones - here

I have just made some

13oz plain choc
8oz butter
3eggs
11oz caster sugar
8oz plain flour
4tbsp cocoa powder

I use all Sainsbury's basics stuff & DH and DS love them, dd will try them.

Bake at 180 for 30-35 minutes.

Today's offering has mini marshmallows in as a surprise

Jins Wed 21-Nov-12 16:10:44

Try the ones I linked. I've never failed with them yet and I can make a mess of most things.

The blooming jamie ones had 350grams of sugar in.

Arithmeticulous Wed 21-Nov-12 16:12:29

Five minutes in the microwave, folks. Unbeatable.

150g butter
65g unsweetened cocoa powder
200g sugar
2 eggs
1 teaspoon vanilla extract
100g plain flour

1. Melt the butter in high for about 30 to 40 seconds. Add the sugar, cocoa and vanilla in that order and mix well.
2. Add the eggs, slightly whipping after each one. Add the flour and mix well.
3. Grease a microwave safe dish and spoon in the brownie mixture. Cook on high for 4 to 5 minutes (the more powerful your microwave the less time it takes). Let rest for 10 minutes before cutting.

CharlotteBronteSaurus Wed 21-Nov-12 16:12:48

leave the nuts out then grin

almapudden Wed 21-Nov-12 16:13:47

Why would you want a dry brownie?? sad

RugBugs Wed 21-Nov-12 16:17:03

I use the recipe for Nigella's quadruple chocolate cake to make brownies (minus the syrup), cuts up nicely and is very errr robust for wrapping up.

LivingInAPinkBauble Wed 21-Nov-12 16:20:17

Another vote for Hummingbird here, lovely.
http://www.goodtoknow.co.uk/recipes/433316/Hummingbird-Bakery-raspberry-cheesecake-brownie

Or this recipe http://www.turquoiselemons.com/2/post/2011/09/gooey-chocolate-brownies.html

I love them both equally

alma - not dry, just with a hint of moistness so that I can stick Christmassy Gold and Silver leaf to them fetchingly.

The Jamie ones are overly moist, they won't cut into proper squares, just tearing into overly moist chunks of fucking tasty wet chocolate.

Arithmeticulous shock - that's just wrong - microwave brownies with no chocolate in it - have you no soul woman grin

Lovecat Wed 21-Nov-12 16:20:58

I usually use the Nigella recipe but I make it last thing at night and then turn the oven off, leaving the brownies inside to cool overnight. This makes them dry enough for your purposes, OP.

Actually I have lately been using a chocolate mudcake recipe for my choccy cakes, which is v. brownie-like in taste but of a cakey consistency - try this! smile

Try these ( leave the nuts out )

Hugh Fearnley Whittingstalls double chocolate brownies

250g good dark chocolate
200g unsalted butter
200g caster sugar
3 free-range eggs
125g plain flour
50g cocoa powder
100g broken walnuts

Pre-heat oven to 160C/gas mark 3. Put 3-4cm water into a saucepan and bring it to a simmer. Break chocolate up, cut up the butter, and place both in a mixing bowl. Put it over the pan of simmering water and turn the heat off. Stir until melted together and smooth.

In another bowl whisk the sugar with the eggs, using the balloon whisk, until the mixture is smooth and creamy. Add chocolate mixture to the eggs; mix thoroughly with wooden spoon.

Sift flour and cocoa powder and mix thoroughly. Stir in walnuts if you have decided to use them. Line the baking tin with a piece of foil and pour in the mixture. Oven gloves on. Place the tin on a shelf in the middle of the oven and bake for 20-25 minutes. Oven gloves back on. Take the tin out of the oven and stand on wire rack. Leave until cool enough to cut into squares.

LivingInAPinkBauble Wed 21-Nov-12 16:21:33

Let's try that again with actual links!

Another vote for Hummingbird here, lovely.
www.goodtoknow.co.uk/recipes/433316/Hummingbird-Bakery-raspberry-cheesecake-brownie

Or this recipe www.turquoiselemons.com/2/post/2011/09/gooey-chocolate-brownies.html

I love them both equally

<head explodes>

NO to any recipe that calls itself 'gooey' ! that means wet as a young man at a Wand Erection concert.

ParyMortas Wed 21-Nov-12 16:23:48

foolproof Mary Berry recipe.

They're divine.

RustyBear Wed 21-Nov-12 16:24:30

SuzyWongs brownies arethe classic Mumsnet Brownies - seriously, there are none better....

LivingInAPinkBauble Wed 21-Nov-12 16:29:24

They are only gooey in the middle and then not really. The outside is crisp and dry.

The proportions of Mary Berry's and Suzy's are much better and Mary Berry's is cooked for twice as long, uses self raising (which must make it lighter and airier than the ones with plain flour) - and crucially Mary Berry's says the skewer comes out clean - unlike all the others where the inside is wet.

I'm going to try Mary Berry's -even though there's no melted chocolate in it but instead it has 100g grams of choc chips.

And while I'm ranting - I also made Fiona Cairn's gilded chocolate tiffin today - it was on the amazing cakes programme on saturday.

DONT BOTHER unless you want a tiny amount of petit fours for a dinner party - it makes the smallest amount of tiffin possible - it did not fill the tin she recommended, it half filled the bottom - it's basically chocolate pistachio nuts. Lovely for a dinner party but not a proper chocolate tiffin.

I third the Hummingbird Bakery ones... Divine.

I gave up on every brownie recipe I'd ever tried (couldn't stand the basic uncooked stickiness of them and the amount of butter made me heave) and now use this:

250g plain flour
100 - 150g sugar (depends how sweet you want them)
200ml milk
100ml oil
50g top quality cocoa
1 egg
1/2 tsp baking powder
200g finely chopped chocolate (milk or plain as you prefer)

Mix dry ingredients together. Mix wet ingredients together (inc. egg). Mix all ingredients together grin
Bake in lined tin on 180° for 20mins and bob's yer uncle, you have brownies which are moist and chocolately yet firm enough to cut into squares etc.

"I gave up on every brownie recipe I'd ever tried (couldn't stand the basic uncooked stickiness of them"

<sighs> with relief - glad it's not just me.

I like the look of your recipe Hope.

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