AJuff Posted August 19, 2011 Share Posted August 19, 2011 Anyone got a perfect chocolate brownie recipe to share? I've had a few disasters! Quote Link to comment Share on other sites More sharing options...
Saronne Posted August 21, 2011 Share Posted August 21, 2011 Hi, I make these fairly regularly. They are deelish! From BBC GoodFood collection (small booklet that came with my magazine a couple of years ago) Best-Ever Brownies: 185 g unsalted butter, cubed 225 g good guality plain chocolate broken into small pieces 50 g milk chocolate, chopped into chunks 85 g plain flour 40 g cocoa powder 3 large eggs 280 g golden caster sugar Tip the butter, plain and milk chocolate into a medium bowl. Melt over a pan of hot water. Stir occasionally until all melted. Remove from heat and leave to cool. Meanwhile, heat ovn to 180C or gas mark 4 and position a shelf in the middle of the oven. Press 2 x 7 -8 cm wide bands of folded foil across the base of a 20 cm square tin to form a cross shape to stick up 5 cm above the rim on all sides, so you can lift out the brownie when cold. Put a square of baking parchment on top, then butter the sides of the tine and foil. Now sift the flour and cocoa powder into a medium bowl. Break the eggs into a larg bowl and tip in the sugar. With an electric mixer on mdium speed, whisk the eggs and sugar until they become pale, look thick and about double the original volume - about 3-8 minutes. Pour the cooled chocolate mixture over the eggy mousse then very gently fold together with a spatula without knocking out the air. Re-sift the cocoa and flour mixture over the cake mixture and lightly fold it in until the mixture looks gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing. Pour the mixture into the prepared tin, level the op and bake for 40 mins. Open the oven, and gently shake the tin, it's ready when the sides are just beginning to come away from the tin. Take out of the oven. Leave in the tin until completely cold. Take out of the tin and cut into squares. Will keep in an airtight container for 2 weeks and in the freezer for up to 1 month (you think?! ) Saronne x Quote Link to comment Share on other sites More sharing options...
AJuff Posted August 21, 2011 Author Share Posted August 21, 2011 Oh thank you for the recipe, I'll try that tomorrow and let you know how I got on. Strangely I'm very excited when I get something right after a few disasters. I masterered merangues and scones last summer! Quote Link to comment Share on other sites More sharing options...
Saronne Posted August 21, 2011 Share Posted August 21, 2011 You're very welcome. The recipe is slightly more time consuming than others, but oh, so worth it. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted August 23, 2011 Share Posted August 23, 2011 Try this one, it's my favourite: Quote Link to comment Share on other sites More sharing options...
AJuff Posted August 23, 2011 Author Share Posted August 23, 2011 It was lush! Many thanks Quote Link to comment Share on other sites More sharing options...
