bluekarin Posted February 3, 2011 Share Posted February 3, 2011 When I searched brownie (recipes otherwise you go to Brownies the younger version of Guides ) all the recipes that came up were chocolate. But I wanted to do something a bit different, and I don't have enough chocolate in the cupboard. Shocking, but true. I have found one that is made with orange (which is currently in my oven baking away) and have also seen some lemon ones. The only thing is they seem very much like a lemon drizzle cake, but baked in a brownie tin. So what is it that makes a brownie a brownie? I know you can make citrus versions of chocolate fondant, and essentially they are the same things, except the fondant has a very liquid centre and a brownie is much more dense. I shall let you know if it turns out ok. I got the recipe from here, but have omitted the xanthum gum and used plain flour http://adashofhumblepie.blogspot.com/search/label/gluten%20free%20recipes Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted February 3, 2011 Share Posted February 3, 2011 Gosh, I thought they had to be chocolate! If you don't have enough chocolate, though, I do have a recipe that uses cocoa powder and melted butter. It is very scrummy and also uses 5 eggs so I use it when my egg skelter is overflowing Quote Link to comment Share on other sites More sharing options...
Olly Posted February 3, 2011 Share Posted February 3, 2011 Nigella's latest book has 'blondies', made with condensed milk. Haven't tried them yet, but they look scrummy! I think what makes a 'brownie' is the sort of gooiness - it's not sponge, it's not biscuit, it's something in between. Quote Link to comment Share on other sites More sharing options...
Griffin Posted February 3, 2011 Share Posted February 3, 2011 White chocolate & blackberry or raspberry blondies are to die for! Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted February 3, 2011 Share Posted February 3, 2011 I can understand the idea of "blondies" based on different ingredients, but I'm not sure I can understand how a brownie could be a brownie without being, well, you know.... brown. I suppose in theory you could have a marmite brownie (no accounting for taste, and making no assurances on edibility, you understand...), but a brownie made with raspberries instead of chocolate would surely be a pinkie. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted February 3, 2011 Author Share Posted February 3, 2011 I'd heard of blondies, but it didn't really register that they are in fact brownies, but, er, blonder I have now found this recipe http://simplyrecipes.com/recipes/blondies/ and will try them when I restock my baking cupboard. The orange ones I made today are nice, but I had to cook them for an extra 20 minutes, at a lower temp so they didn't burn. They are a bit chewy round the outside, and for my liking, far too sweet. Even my DS said they were too sweet. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted February 3, 2011 Share Posted February 3, 2011 Brownies are sort of fudgey , heavy sponge. Like sponge gone wrong really. Some are sticky sort of chewy - they are usually chocolate & baked like a traybake. They should have a cracked looking surface then the gooey fudgey cakeyness underneath. ( is that a word?) Blondies are more a pale light sponge traybake - more airy fairy really - I prefer these. Emma.x Quote Link to comment Share on other sites More sharing options...
Alis girls Posted February 7, 2011 Share Posted February 7, 2011 I take you ladies are all slim beanpoles who dont put on weight - I am fighting to stay a size 14 and all these choc recipes do not help!!! Its ok for Nigella she can afford a personal trainer/ lipostuction I can;t. No back to subject - i thought a brownie was choc too - can never have too much choc can you! Mmmmm nom nom Quote Link to comment Share on other sites More sharing options...
C&T Posted February 15, 2011 Share Posted February 15, 2011 Pants. Read this thread, found a fantastic Brownie recipe, and now have loads of chocolate gooeyness waiting to be eaten. For anyone who wants a good receipe,I can recomend the Hairy Bikers on on the BBC food website. Uses 5 eggs, over a block of butter... Don't think I need to continue! Claims serves into 12 slices - I think 24 is more likely! Tastes devine! Although who knows what it is doing to my thighs... Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 18, 2011 Share Posted February 18, 2011 Has anyone tried the Oreo Brownies from the Baking Made Easy book? OH was going to make them but it needed 5 eggs and we only had 3 spare at the time so he made HFW's and added Oreos to those instead. Very nice but you want to think about the ingredients too much Quote Link to comment Share on other sites More sharing options...
bluekarin Posted February 18, 2011 Author Share Posted February 18, 2011 Has anyone tried the Oreo Brownies from the Baking Made Easy book? OH was going to make them but it needed 5 eggs and we only had 3 spare at the time so he made HFW's and added Oreos to those instead. Very nice but you want to think about the ingredients too much I haven't but they did look lovely when she made them. I think I'd prefer Bourbon biscuits broken up as I am not to keen on Oreo's, and they wouldn't be as sweet I don't think. But that's the thing about brownies - do not think about the sugar, butter, chocolate etc etc..... Quote Link to comment Share on other sites More sharing options...
