Chocolate Brownie Recipes?

[hyphen]

Greetings

Yesterday I baked some brownies using the BBC recipe: https://www.bbcgoodfood.com/recipes/best-ever-choc...

Took them out at the first sign of cracks on surface and left them to cool and ate earlier today. They were fine and great and the kids scoffed them down. But to me they were very dense whereas I would have preferred them a bit more fudgey, which I was expecting as has a lot of fat in it. So did I do anything wrong or is that as expected? As I followed that recipe to the letter and it does have lots of good ratings.

Also would be grateful if people could advise any other recipes to try?

[moorx]

I think I've tried them too and wasn't very impressed.

I was impressed, however, with Mary Berry's recipe:

https://thehappyfoodie.co.uk/recipes/chocolate-bro...

ETA - I didn't have any plain choc chips, so just chopped up some Christmas milk and white chocolate into small pieces.

[hyphen]

I used 90% Lindt for the dark choc, and Green and Blacks white/milk (the bars from the chocolate aisle rather than baking aisle).

Will add Mary's to the list. I made one of her Tarts recently (cheated and just the filling, with Jus Roll pastry) and tasted great.

[bristolbaron]

Jamie Oliver’s bloomin brilliant brownies are my go to:

https://www.epicurious.com/recipes/member/views/ja...

Proper stick to your teeth type, you’ll feel they’re undercooked but they form a decent crust once cool. Hungry now

[andy ted]

I have tried a fair few and Nigel Slaters recipe is up there with the best pretty straight forwards, make sure you use decent chocolate and cocoa…

https://www.theguardian.com/lifeandstyle/2004/jun/...

300g golden caster sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
½ tsp baking powder

[hyphen]

Why does eveyone use different size pans! I bought a 20cm square one for the BBC, and now Mary wants rectangle and Jamie 25cm square and Nige 23cm. So will have to do maths.

Edited by hyphen on Sunday 6th February 22:19

[Desiderata]

No baking, three ingredients, vegan, gluten free, healthy as fk and just as delicious.

1 cup (squashed in) of stoned dates (mejool are best)
1 cup of walnuts (or different nuts if you prefer)
4 or 5 tablespoons of cocoa powder

Nuts in the food processor till they are slightly lumpy powder. Add the dates and cocoa then pulse the food processor till you've got a gooey paste.
Flatten down into a lined baking tray and stick it in the fridge Take it out about an hour later and slice into generous sized brownies. Guzzle at will.

You can dust them with a bit more cocoa powder if you want ( I don't bother, I like it sticky)

Edited by Desiderata on Sunday 6th February 22:34

[21TonyK]

750g salted butter
1350g caster sugar
275g cocoa powder
13 eggs

This makes a G1 pan which is 530 x 325 mm so scale down from that to your pan size.

Melt the butter and cocoa together.

Whip the eggs until a soft foam and slowly add the sugar.

Fold in the melted butter and cocoa.

Pour into a lined tray and bake at 150 for 20-25 minutes.

Leave to cool.

Very soft, very sticky.

[Planet Claire]

This is the recipe that I use: https://recipes.sainsburys.co.uk/recipes/triple-ch...

I don't really make them for myself but I get plenty of requests by friends to make them. I think my tin is 8" square, or something like that.

[Murph7355]

Desiderata said:

No baking, three ingredients, vegan, gluten free, healthy as fk and just as delicious.

1 cup (squashed in) of stoned dates (mejool are best)
1 cup of walnuts (or different nuts if you prefer)
4 or 5 tablespoons of cocoa powder

Nuts in the food processor till they are slightly lumpy powder. Add the dates and cocoa then pulse the food processor till you've got a gooey paste.
Flatten down into a lined baking tray and stick it in the fridge Take it out about an hour later and slice into generous sized brownies. Guzzle at will.

You can dust them with a bit more cocoa powder if you want ( I don't bother, I like it sticky)

Not a brownie. That's dates and nuts mixed together with a bit of cocoa.

[Desiderata]

Murph7355 said:

Desiderata said:

No baking, three ingredients, vegan, gluten free, healthy as fk and just as delicious.

1 cup (squashed in) of stoned dates (mejool are best)
1 cup of walnuts (or different nuts if you prefer)
4 or 5 tablespoons of cocoa powder

Nuts in the food processor till they are slightly lumpy powder. Add the dates and cocoa then pulse the food processor till you've got a gooey paste.
Flatten down into a lined baking tray and stick it in the fridge Take it out about an hour later and slice into generous sized brownies. Guzzle at will.

You can dust them with a bit more cocoa powder if you want ( I don't bother, I like it sticky)

Not a brownie. That's dates and nuts mixed together with a bit of cocoa.

Try it then come back and tell us that.

[Mobile Chicane]

My version (makes 1 gastro)

400g chocolate chips (Callebaut Recipe No 70-30-38)
500g butter
1kg caster sugar
10 eggs
400g plain gluten-free flour (Dove's Farm Freee)
100g cocoa powder (Dutch processed)
2 tsp vanilla extract
200g crushed hazelnuts

Line gastro tin with greaseproof. Melt chocolate and butter. Beat sugar, eggs and vanilla. Add chocolate. Add flour and cocoa. Mix well. Add hazelnuts. Pour into tin and bake at 150C fan for one hour. Cool in tin before cutting.

This version is light but fudgy. The addition of hazelnuts to chocolate is a marriage made in heaven.

I make a chocolate sauce - roughly equal parts double cream and chocolate chips melted together, and top with a blob of salted caramel ice cream. A chocolate tuile if I've made any.

We sell this at £7.50, and on a busy Sunday my dessert rate on this item alone is over 40% ie. 40% of people who have a main plate order it.

[Jcwjosh]

Mobile Chicane said:

My version (makes 1 gastro)

400g chocolate chips (Callebaut Recipe No 70-30-38)
500g butter
1kg caster sugar
10 eggs
400g plain gluten-free flour (Dove's Farm Freee)
100g cocoa powder (Dutch processed)
2 tsp vanilla extract
200g crushed hazelnuts

Line gastro tin with greaseproof. Melt chocolate and butter. Beat sugar, eggs and vanilla. Add chocolate. Add flour and cocoa. Mix well. Add hazelnuts. Pour into tin and bake at 150C fan for one hour. Cool in tin before cutting.

This version is light but fudgy. The addition of hazelnuts to chocolate is a marriage made in heaven.

I make a chocolate sauce - roughly equal parts double cream and chocolate chips melted together, and top with a blob of salted caramel ice cream. A chocolate tuile if I've made any.

We sell this at £7.50, and on a busy Sunday my dessert rate on this item alone is over 40% ie. 40% of people who have a main plate order it.

That looks bloody good where is your restaurant out of interest ?

[Mobile Chicane]

Jcwjosh said:

That looks bloody good where is your restaurant out of interest ?

It isn't on the menu at the moment - I've been over-ruled! So you will have to make it yourself at home. The dark chocolate, GF flour and hazelnuts are the key elements.