- Brownies recipe
Just tried my hand at baking brownies for the first time ever tonight.
The final result tastes alright, but didn’t rise so I’ve got very dense brownies about 6mm thick. I’ve basically made cookies. No idea what went wrong, am open to suggestions.
I’m going to try again tomorrow. In the meantime, does anyone have any personally recommended recipes I could have a punt at?Posted 4 years agotoby1Member
Hmm, usually just go for a basic book or net recipe, but then add some coffee and peanut butter. Also it is important not to overcook them as they dry out quickly. Sounds like your were missing a little something though, was the pan too big? 6mm doesn’t sound like the mix was too deep in the first place.Posted 4 years agogrumMember
Made these very successfully recently.Posted 4 years ago
Good old Delia – work every time 🙂Posted 4 years agoSprocketJockeyMember
Mrs Sprocketjockey had a hand in this recipe…. uses mayonnaise rather bizarrely but the results are really light and delicious:Posted 4 years agoAnna BMember
I like the look of those triple layer ones. I always use Nigellla Lawsons recipe from her “Domestic Goddess” cookbook. 6 eggs, a whole block of butter, several bars green and blacks chocolate. No expense spared brownies, and incredibly good. Mmm, not made any for ages…Posted 4 years agoredwoodsMember
Miss NT, this colleague made them, special like, for Red Nose Day Cake Sale at work recently (although there is still way too much cake present in this office!).
They are beyond evil in a totally died-and-gone-to-heaven way. Nicest brownies I’ve ever had (with the exception of Hel’s brownies on a Peaks Pootle once!). Might attempt them for that weekend you’re up next 😉Posted 4 years agobruneepSubscriber
From Mrs B
Preparation Time: 15 minutes
Cooking Time: 30 minutes
You will need
33 x 23 x 5-cm baking tray, lined with greaseproof paper
200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
icing sugar, to decorate
1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
3. Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally, stir in the eggs and mix until thick and smooth.
4. Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30 to 35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy. Leave to cool completely before dusting with icing sugar, to decorate.Posted 4 years ago
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