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fucking Jamie's brownies my arse

I've had to recook the cunts for an extra 45 minutes - after they'd cooled - it's a 25 minute recipe and I had them in for 40 minutes the first time - and all that blether about how you must be careful not to overcook them

And all the internet bother about how they're the best brownies in the world

I've even got gold and silver leaf to put on them for afters (trying out a Christmas prezzie for my sis) and I made it with uber chocolate - Montezumas - and bloody organic butter and flour

BECAUSE I WANT TO MAKE THE WORLDS BEST CHOCOLATE BROWNIES THIS FUCKING YEAR.

bastards

I want a cakey one, dry enough to put gold leaf on

Not a wet one that you have to have in a bowl with cream - which is what these Jamies ones will have to be

Sorry, but your ranty post made me giggle. Probably because I see shades of myself in it

My sister swears by the Hummingbird Bakery recipe if that's any help?

The Green and Black's recipe is great.
This is the one I use www.greenandblacks.co.uk/recipes/Chocolate-and-Cherry-Brownies?r=45259

Nigella's in Domestic Goddess. So much sugar and butter that your hand drops under the weight when you pick them up. My DH married me because of them.

these are really good Ed Kimbers Salted Caramel Chocolate Brownies. I used to like the Jamie ones but these are sooooooo delicious

Nope, sorry - both the Green and Blacks and the Nigella one have TOO much chocolate/butter/eggs - they are in the same proportion to the Jamies' one (although weirdly Nigellas has twice as much volume as Jamies and the same size tin and mine is already spilling over the tin)

Now, I love you both (honest ) but theres no way those recipes aren't as wet, drippy and take 2 weeks to cook as the fucking Jamie ones.

I want DRY brownies with a hint of moistness.

Never seen anyone call brownies cunts before

I have the Humming bird bakery book, made 2 cakes from it, they were awful and then realised there was a ton of corrections on the internet for all the errors - pissed me off so much I chucked the book.

I HATE wasting money on expensive ingredients when they don't work.

can you tell, eh?!? Can you tell .......rant.....rant

For brownies, cookies etc you have to look over the pond for recipes I think

allrecipes.com/recipe/absolutely-best-brownies/detail.aspx

Foolproof

Pah, you'll regret ignoring my link to THE BEST BROWNIES EVER!!!!!

Sorry should have said that you subsitute the walnuts for chopped chocolate

Jins - there is no chocolate in that brownie just cocoa powder - doesn't that just make it a cheap chocolate sponge??

Anthony Worrell-Thompson's Triple Chocolate Brownies are the dog's knees, the bee's bollox, etc

Recipe here. I usually leave the pecans out, but that's personal preference.

Enjoy!

ah x-posted - was wondering how you could have a brownie without chocolate

See above^

Doesn't taste cheap as there's masses of cocoa. You need good cocoa powder for it to work

Linda McCartney's brownie recipe is brilliant:

300g unsalted butter
300g Green & Black's dark chocolate (70% dark or 72% cooking chocolate), broken into pieces
5 large eggs
450g granulated sugar
1 tbs vanilla extract
200g plain flour
1 tsp salt
250g dried cherries

preparation time: 15 minutes
cooking time: 25 minutes
makes: 28 brownies

use: 1 baking or roasting tin 34 x 25 cm and at least 6 cm deep

Pre-heat the oven to 180°C/350 F/gas mark 4. Line the baking tin with greaseproof paper or baking parchment. Melt the butter and chocolate together in a heat-proof bowl suspended over a saucepan of barely simmering water. Beat the eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of a spoon. Once the butter and the chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together, then add them to the mixture and continue to beat until smooth. Stir in the dried cherries.

Pour into the roasting tin, ensuring the mixture is evenly distributed in the tin. Bake in the oven for 20-25 minutes, or until the whole of the top has formed a light brown crust that has started to crack. This giant brownie should not wobble, but should remain gooey on the inside. Leave to cool for 20 minutes in the pan. The greaseproof paper or baking parchment should peel off easily.

The cherries are optional - they weren't in the original recipe, but they taste really good. Try adding nuts or other dried fruits- or make plain chocolate brownies without any extras at all.

Do the Nigella ones and over cook! Seriously, I have done them a million times and they usually seem soggy when they come out but once they've been left in the tin for a while they end up with a lovely moist middle. Seriously, got a husband out of these, don't knock 'em.

Sorry, english but I don't like salted caramel flavour - too pretentious for me. I like sweet stuff, not the salty/sweet that's all fashionabubble now. But thanks anyway.

delia's brownies are definitely on the cakey side of things
in fact I add some chocolate chunks as well to goo them up a little more

I like the Brownies from Fay Ripley's Family Food. recipe here

Another vote for the Nigella brownies. DH always asks for these instead of a birthday cake.

I use BBC Good Food's recipe.

OK, ok it's a chocolate brownie cake but it is good.

^^ AWT is the only way to go

You really need a US recipe. There's nowhere near enough sugar in UK recipes