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.
Another vote for the Hummingbird regular brownie - level of gooeyness is up to you depending on time in oven, taste delicious but the best bit of all - one of the easiest cake recipes I know that doesn't require any fancy mixing machine or manual (read tiring) creaming! I have repeated several times because you just melt everything and then mix it together!!!
I haven't compared it to the others mentioned, but I've made Nigel Slater's ones a few times and they've come out brilliantly so I've never looked any further http://www.guardian.co.uk/lifeandstyle/2004/jun/13/foodanddrink.shopping2
After YEARS of trying and failing to make my own good brownies I sympathise! The only thing that works IME is: 1. Go to shop and buy Betty crocker's brownie mix 2. Follow instructions on the box 3. Take all the credit Dry but still chewy ... Perfect
That's like a sad Santa. Honestly. Just make a chocolate cake FFS. Brownies are supposed to be squidgy.
There's a fine line between squidgy and raw, I'll grant you. The very best brownie recipe is Nigel Slater's. I make them a few times a year. You MUST put them in the fridge overnight before cutting them. And then cut them when they are straight out of the fridge and then keep them in the fridge. Hell stick your gold leaf on them in the fridge.The cold solidifies them but they are still squidgy, which is as brownies should be.