The perfect brownie recipe

[Groucho]

My new quest. Made some today, not really the best recipe. This is it:

Ingredients
Serves: 20

• 400g caster sugar
• 225g butter, melted
• 60g cocoa powder
• 1 teaspoon vanilla extract
• 4 eggs

• 225g plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 60g walnut halves

Method
Prep:4min › Cook:20min › Extra time:5min › Ready in:29min

1. Mix all ingredients in the order given.
2. Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.
3. Cool, and slice into equal square portions.

As a result, I tried to find another one but I didn't realise the amount of variation one food item could have, so if anyone has a top notch, first class brownie recipe, do tell!

 

[Reidy's Bottle Of Grecian]

I believe that pouring cold filter coffee on top of the mix is a secret to developing incredible 'stodge.'

never tried it like but stodge is gooooood.

 

[Millea]

Can't you bump the prep time up another minute so it takes 30 minutes to do instead of 29 because it looks odd because I'm weird. Thanks.

 

[Reidy's Bottle Of Grecian]

interesting....

Ingredients

• 1 drop vanilla essence
  
  
• 2 tbsp sugar
  
  
• 1 tbsp vegetable oil
  
  
• 1 handful chocolate chips, or coconut or a few nuts
  
  
• 2 tbsp plain flour
  
  
• 1 pinch salt
  
  
• 1 tbsp cocoa, unsweetened
  

Method

1. Place all ingredients in a mug.
2. Stir until thoroughly combined.
3. Put mug brownie in the microwave and set to somewhere between 1 and 2 minutes at highest heat - mine is perfect at 1 minute 40 seconds.

Handy Hint
Eat your microwave brownie while hot or warm.
Serve with a dollop of ice cream.
Brownie recipe can be doubled, cooking time will vary.


Additional Information

• Egg Free
  
  
• Nut Free
  

Dairy Free

 

[peteblue]

Sounds foreign to me.......

 

[Groucho]

Sounds foreign to me.......

No mate, brownie is deffo an English word.

interesting....

Ingredients

• 1 drop vanilla essence
  
  
• 2 tbsp sugar
  
  
• 1 tbsp vegetable oil
  
  
• 1 handful chocolate chips, or coconut or a few nuts
  
  
• 2 tbsp plain flour
  
  
• 1 pinch salt
  
  
• 1 tbsp cocoa, unsweetened

Method

1. Place all ingredients in a mug.
2. Stir until thoroughly combined.
3. Put mug brownie in the microwave and set to somewhere between 1 and 2 minutes at highest heat - mine is perfect at 1 minute 40 seconds.

Handy Hint
Eat your microwave brownie while hot or warm.
Serve with a dollop of ice cream.
Brownie recipe can be doubled, cooking time will vary.


Additional Information

• Egg Free
  
  
• Nut Free

Dairy Free

Ahh, the brownie in a mug. Will try, and also the coffee suggestion too.

 

[Reidy's Bottle Of Grecian]

CHOW’s version of this classic is just a bit fudgy and not too sweet, with a nice cakey top. It’s a recipe for brownie purists, but add nuts or chocolate chips as you like.

What to buy: We use 60 percent bittersweet chocolate in this recipe, but for more intensity feel free to use a chocolate with a higher percentage of cocoa (but not unsweetened).

Game plan: These brownies will last up to 3 days in an airtight container.

3 DAYS !! THEY WOULDNT EVEN GET A CHANCE TO COOL DOWN LOOKING LIKE THAT

INGREDIENTS

• 6 ounces bittersweet chocolate (not unsweetened)
• 8 tablespoons unsalted butter (1 stick)
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon brewed espresso (optional)
• 1/4 teaspoon plus 1/8 teaspoon fine salt
• 1 cup all-purpose flour

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
2. Combine the chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from the heat and let cool to room temperature.
3. Combine the eggs, sugar, cocoa powder, vanilla, espresso (if using), and salt in a large bowl and briefly stir until just evenly incorporated. Add the cooled chocolate and mix until uniform in color. Add the flour and stir until just incorporated (no white streaks should remain).
4. Transfer the batter to the prepared baking dish and bake until a tester inserted into the center of the brownies comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely before cutting.

 

[Reidy's Bottle Of Grecian]

reading the comments a full espresso is better, not for flavour of coffee but to intensify the choc hit

 

[The Esk]

I'd like to offer the following:

Ingredients
250 g butter
250 g dark chocolate (ideally 70% cocoa content)
3 medium eggs
300 g caster sugar
150 g plain flour
50 g self raising flour
125 g crushed "oreo" biscuits

Let's start by placing the butter and dark chocolate in a saucepan and stir over a low heat until all silky and smooth.

Place the eggs and caster sugar into a bowl and beat until the mixture is light and fluffy - try to keep as much air as possible in the mix.

Add the plain and self raising flours into the butter and chocolate mix and stir well. Take 125 g of oreo biscuits, place in a plastic bag and crush using a rolling pin, leaving a few fair-sized chunks. Add to the chocolate mix and now fold in the creamed butter and sugar.

When fully mixed, pour into a greased and lined 23 cm (or thereabouts) square cake tin and bake in a pre-heated oven at 180 C for 30 minutes or until set. The brownies should retain a bit of spring, but still be goo-ey in the centre.

Remove from oven and baking tray and leave to cool on a wire rack. Finally cut into squares, resulting in 16 or 25 great brownies, soft and goo-ey with bits of oreo here and there!.

These brownies are really quite special as a result of mixing in the oreo's - I've even experimented with bourbon creams, but the oreos come out tops.

 

[Groucho]

CHOW’s version of this classic is just a bit fudgy and not too sweet, with a nice cakey top. It’s a recipe for brownie purists, but add nuts or chocolate chips as you like.

What to buy: We use 60 percent bittersweet chocolate in this recipe, but for more intensity feel free to use a chocolate with a higher percentage of cocoa (but not unsweetened).

Game plan: These brownies will last up to 3 days in an airtight container.

3 DAYS !! THEY WOULDNT EVEN GET A CHANCE TO COOL DOWN LOOKING LIKE THAT

INGREDIENTS

• 6 ounces bittersweet chocolate (not unsweetened)
• 8 tablespoons unsalted butter (1 stick)
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon brewed espresso (optional)
• 1/4 teaspoon plus 1/8 teaspoon fine salt
• 1 cup all-purpose flour

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
2. Combine the chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from the heat and let cool to room temperature.
3. Combine the eggs, sugar, cocoa powder, vanilla, espresso (if using), and salt in a large bowl and briefly stir until just evenly incorporated. Add the cooled chocolate and mix until uniform in color. Add the flour and stir until just incorporated (no white streaks should remain).
4. Transfer the batter to the prepared baking dish and bake until a tester inserted into the center of the brownies comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely before cutting.

Great stuff, will try this first actually. I think I'll throw some orange flavouring in too, I love chocolate orange stuff.

I'd like to offer the following:

Ingredients
250 g butter
250 g dark chocolate (ideally 70% cocoa content)
3 medium eggs
300 g caster sugar
150 g plain flour
50 g self raising flour
125 g crushed "oreo" biscuits

Let's start by placing the butter and dark chocolate in a saucepan and stir over a low heat until all silky and smooth.

Place the eggs and caster sugar into a bowl and beat until the mixture is light and fluffy - try to keep as much air as possible in the mix.

Add the plain and self raising flours into the butter and chocolate mix and stir well. Take 125 g of oreo biscuits, place in a plastic bag and crush using a rolling pin, leaving a few fair-sized chunks. Add to the chocolate mix and now fold in the creamed butter and sugar.

When fully mixed, pour into a greased and lined 23 cm (or thereabouts) square cake tin and bake in a pre-heated oven at 180 C for 30 minutes or until set. The brownies should retain a bit of spring, but still be goo-ey in the centre.

Remove from oven and baking tray and leave to cool on a wire rack. Finally cut into squares, resulting in 16 or 25 great brownies, soft and goo-ey with bits of oreo here and there!.

These brownies are really quite special as a result of mixing in the oreo's - I've even experimented with bourbon creams, but the oreos come out tops.

I hope everyone realises that I'm trying each recipe out individually........

 

[peteblue]

OK try this. One crystal glass, One bottle Penderyn whisky, no brownies, happy days........

 

[Sapie88]

When do you put the "special ingredients" in?

 

[Reidy's Bottle Of Grecian]

oh my word.....

http://pixelatedcrumb.com/2011/02/04/chewy-brownies/

 

[Groucho]

oh my word.....

http://pixelatedcrumb.com/2011/02/04/chewy-brownies/

Eckie thump!

 

[Reidy's Bottle Of Grecian]

When do you put the "special ingredients" in?

never do this with Manali hash, as it is hand made and rolled in their hands with a fair amount of gob added to get it to bind together.

and anyway it would be a waste of terrific swag