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[bluekarin]

Does anyone know the recipe for the brownie she made (was it) last night? It had whole chunks of Yorkie chocolate in. I can't find it on the web. It looked a really nice thing to bake for school lunch boxes - and maybe the odd slice with a cuppa in the afternoon

I shall try and catch the programme tomorrow after Saturday Kitchen, but I have to get party stuff organised tomorrow, but I thought I'd try the font of knowledge aka The Omleteers

[Couperwife]

***this*** wasnt it was it???

 

even if it wasnt, it still looks rather scrummy

 

(comments at the bottom look fine at the moment )

 

cathy

x

[bluekarin]

it does look good but isn't the one. I watched it this morning and have a hastily written down recipe. I shall see how it goes, and pop it on here if any good Thank you for looking for me though

[chickencam]

IMO the best chocolate brownies are from HFW's Family Cookbook they are wicked and evil but oh so yummy The chocolate chip cookies are gorgeous too.

[bluekarin]

Here is the recipe I have just made it and it looks nice and dark and squidgy. But I agree with other people comments on the tinternet that its more of a rich chocolatey sponge than a brownie.

 

150g unsalted butter

300g light brown muscovado sugar

75g cocoa powder, sifted

150g plain flour

1 teaspoon bicarbonate of soda

pinch of salt

4 eggs

1 teaspoon vanilla extract

approx 150g milk chocolate, chopped into small chunks

icing sugar to dust (optional)

 

Preheat the oven to 190C (I have a fan so did 180C).

Melt the butter over a gentle heat in a medium sized saucepan.

When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.

Sift together the cocoa powder, flour, bicarb, salt and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.

In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.

Stir in the chopped chocolate and quickly pour and s"Ooops, word censored!"e into a baking tin and bake for approximately 20-25 minutes.

It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wobbly underneath and a cake tester will come out gungy. This is desirable.

 

Also, don't do what I did, which is read the sugar weight for the butter I've just had to double everything (apart from the eggs where I just used 6) and make two cakes.

 

Now who on earth will eat all this chocolate loveliness

 

I think it will be fine frozen, so will make a good standby lunch box addition, or even warmed for pudding with cold cream poured over

[Olly]

The chocolate brownies from 'Domestic Goddess' are just the best ever - not surprisingly as they are just vast amounts of high-quality chocolate, butter, sugar and eggs! I make them for birthdays and special occasions at work and get begged for more, they are ridiculously easy to make, although naturally I keep that quiet.

 

I didn't see the programme, but the recipe posted above is from the new Nigella's Kitchen book. Are you sure she didn't use that one and use Yorkies as the chocolate? She says it's an easy one to do because you can use bars from the corner shop or newsagents (rather than the 70% stuff used in the DG recipe). I might try this as the other one is quite expensive to make.

[bluekarin]

In the programme she used Yorkies chopped up, and after a quick Google the above recipe came up. Its the same method I remember her doing in the programme as well. It is very chocolaty (I tried a very small slice) and is very good. It probably is much cheaper than other brownie recipes as like you say you don't need expensive chocolate. I'm not sure what the chopped chocolate adds to it tbh. Next time, when I have got through my mountain of cake, I shall try it without

[sparkysmum]

There should be a health warning for recipes like this We're all snowed in, schools are closed so we made some brownies and then off course we just had to eat it

 

 

It sure is a 5* recipe thou' Alli xx

[jlo]

These are ones off My Dish and they are really gooey and toffee like.

 

350g/12oz dark chocolate. broken into pieces

250g/9oz Butter

3 large eggs

250g/9oz dark muscavado sugar

85g/3oz plain flour

1 tsp baking powder

Method

w Preheat the oven to 160C/Gas 3/Fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, then stir well and cool.

 

Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.

 

Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.

 

Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack.