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.
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.
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
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
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 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.
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.
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.