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.
1. Melt the butter in high for about 30 to 40 seconds. Add the sugar, cocoa and vanilla in that order and mix well. 2. Add the eggs, slightly whipping after each one. Add the flour and mix well. 3. Grease a microwave safe dish and spoon in the brownie mixture. Cook on high for 4 to 5 minutes (the more powerful your microwave the less time it takes). Let rest for 10 minutes before cutting.
Pre-heat oven to 160C/gas mark 3. Put 3-4cm water into a saucepan and bring it to a simmer. Break chocolate up, cut up the butter, and place both in a mixing bowl. Put it over the pan of simmering water and turn the heat off. Stir until melted together and smooth.
In another bowl whisk the sugar with the eggs, using the balloon whisk, until the mixture is smooth and creamy. Add chocolate mixture to the eggs; mix thoroughly with wooden spoon.
Sift flour and cocoa powder and mix thoroughly. Stir in walnuts if you have decided to use them. Line the baking tin with a piece of foil and pour in the mixture. Oven gloves on. Place the tin on a shelf in the middle of the oven and bake for 20-25 minutes. Oven gloves back on. Take the tin out of the oven and stand on wire rack. Leave until cool enough to cut into squares.
The proportions of Mary Berry's and Suzy's are much better and Mary Berry's is cooked for twice as long, uses self raising (which must make it lighter and airier than the ones with plain flour) - and crucially Mary Berry's says the skewer comes out clean - unlike all the others where the inside is wet.
I'm going to try Mary Berry's -even though there's no melted chocolate in it but instead it has 100g grams of choc chips.
And while I'm ranting - I also made Fiona Cairn's gilded chocolate tiffin today - it was on the amazing cakes programme on saturday.
DONT BOTHER unless you want a tiny amount of petit fours for a dinner party - it makes the smallest amount of tiffin possible - it did not fill the tin she recommended, it half filled the bottom - it's basically chocolate pistachio nuts. Lovely for a dinner party but not a proper chocolate tiffin.
I gave up on every brownie recipe I'd ever tried (couldn't stand the basic uncooked stickiness of them and the amount of butter made me heave) and now use this:
250g plain flour 100 - 150g sugar (depends how sweet you want them) 200ml milk 100ml oil 50g top quality cocoa 1 egg 1/2 tsp baking powder 200g finely chopped chocolate (milk or plain as you prefer)
Mix dry ingredients together. Mix wet ingredients together (inc. egg). Mix all ingredients together Bake in lined tin on 180° for 20mins and bob's yer uncle, you have brownies which are moist and chocolately yet firm enough to cut into squares etc.