Brownies

Cakeboyee20

I love to make thick gooey brownies, any good recipes for these.??

janmaree

If you do a search for brownies on the Cooking & Recipes section, you should get a number of recipes, then it's just a case of trying them out. The feedback from those who've tried the recipes is very helpful and should guide you to the type of brownie you're looking for. Good luck.

tfak85

The Green & Blacks brownie recipe is beautiful, crispy on the outside, gooey on the inside, makes loads too!

Jezek

I've tried many recipes but Alton Brown's is probably the most consistently great one. http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe.html

janmaree

Jezek wrote: »

I've tried many recipes but Alton Brown's is probably the most consistently great one. http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe.html

I took a look at this one and was amazed at the range of differing opinions in the reviews! Have you always had success with this recipe yourself and did you find the quantity of cocoa to be correct? Really interested in trying these, my brownie record tends to be success and failure in equal measure, they are not the easiest things to get right!

Jezek

janmaree wrote: »

I took a look at this one and was amazed at the range of differing opinions in the reviews! Have you always had success with this recipe yourself and did you find the quantity of cocoa to be correct? Really interested in trying these, my brownie record tends to be success and failure in equal measure, they are not the easiest things to get right!

let me get my own variation i always use:

4 large eggs
1 cup white sugar
1 cup brown sugar
1+1/4 cup cocoa
2 teaspoons vanilla essence
1/2 cup flour
225 grams butter

I have made these more than 10 times. Always works out great

janmaree

Jezek, thanks very much for taking the trouble to do that, I will try them tomorrow. I'll need a crane to get me out of the chair though after that!

groovyg

I used this recipe from Neven Maguire and it was the first time that the brownies turned out gooey and not dry like they've done with my previous attempts. I didn't make the salted caramel sauce and you could leave out the raspberries.

Raspberry Chocolate Brownie with Salted Caramel Sauce

Ingredients (Makes 16)

Brownies:
400g (14oz) plain chocolate, finely chopped (at least 55% cocoa solids)

225g (8oz) butter, diced

4 eggs

275g (10oz) caster sugar

100g (4oz) self-raising flour

75g (3oz) cocoa powder

100g (4oz) toasted pecan nuts, roughly chopped

200g (7oz) raspberries

vanilla ice cream, to serve



Salted Caramel Sauce:

100g (4oz) caster sugar

75g (3oz) butter

250ml (9fl oz) cream

1/2 vanilla pod, split in half and seeds scraped out

1 tsp sea salt flakes

Method:
Preheat the oven to 160 C (325 F/gas mark 3). Line a 30cm x 20cm (12in X8in) deep-sided baking tin with parchment paper.

Place 100g (4oz) of the chocolate in a heatproof bowl with the butter. Set the bowl over a pan of simmering water until the chocolate and the butter have melted, then stir to combine. Remove from the heat and leave to cool a little.

Meanwhile, whisk the eggs in a bowl until they're stiff and holding their shape, then whisk in the sugar until you have achieved a stiff sabayon that can hold the trail of a figure eight. Sift the flour and cocoa powder into the sabayon and lightly fold them in. Add the melted chocolate mixture with the remaining finely chopped chocolate and the pecan nuts, and continue folding gently until all the ingredients are just combined. Finally, gently fold in the raspberries.

Pour the batter into the lined baking tin. Bake for 35-40 minutes, until the top is crusty but the center is still a little soft.

Meanwhile, make the salted caramel sauce, Place the sugar in a pan with 150ml (1/4 pint) of water. Bring to the boil, then reduce to a simmer and cook for about 15 minutes, until golden brown, without stirring. Stir in the butter, cream, vanilla seeds and salt and mix well over a low heat until its a thick sauce consistency. Serve hot or leave to cool until needed.

To serve, remove the brownies from the oven and allow to cool in the tin for about 5 minutes, then remove from the tin and peel off the parchment paper. Reheat the salted caramel sauce in the pan. Cut the brownies into 16 rectangles and arrange on serving plates with the hot salted caramel sauce and scoops of ice cream

janmaree

Thanks groovyg, they sound lovely and I've had luck with every Neven recipe I've tried so far. Happy days!

janmaree

Jezek, thanks so much, they turned out really well. They're sweet but lovely and rich, very moreish!