Does anyone have a FOOLPROOF and extremely high quality chocolate brownie recipe??? Seriously, a good one, not the utter SHASH I've just made

(69 Posts)

fucking Jamie's brownies my arse angry

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 hmm

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

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



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

ILikeToMoveItMoveIt Wed 21-Nov-12 15:46:35

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

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

HappySunflower Wed 21-Nov-12 15:48:09

The Green and Black's recipe is great.
This is the one I use

CabbageLooking Wed 21-Nov-12 15:48:25

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 smile

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 grin) 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.

picnicbasketcase Wed 21-Nov-12 15:55:55

Never seen anyone call brownies cunts before grin

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

Jins Wed 21-Nov-12 15:58:32

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


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

Jins Wed 21-Nov-12 16:00:56

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

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

FrankelDeBeauvoir Wed 21-Nov-12 16:01:23

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

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


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

Jins Wed 21-Nov-12 16:02:04

See above^

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

Bluestocking Wed 21-Nov-12 16:02:23

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.

CabbageLooking Wed 21-Nov-12 16:03:05

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 blush - too pretentious for me. I like sweet stuff, not the salty/sweet that's all fashionabubble now. But thanks anyway.

CharlotteBronteSaurus Wed 21-Nov-12 16:03:57

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

VodIsGod Wed 21-Nov-12 16:04:51

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

fishcalledwonder Wed 21-Nov-12 16:06:07

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

crikeybadger Wed 21-Nov-12 16:06:55

I use BBC Good Food's recipe.

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

FrankelDeBeauvoir Wed 21-Nov-12 16:07:44

^^ AWT is the only way to go grin

Jins Wed 21-Nov-12 16:08:33

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

I use the one from the 'Food from the place below' recipe book
It is seriously good, very easy, and makes me very popular with friends!

shock but they're amazing!

No to the Wozza, fay Ripley and Linda Mccartney ones - again, they have the same wet to dry proportions as the Jamie ones, they are too wet.

And the Delia's ones have 3 lots of nuts in them, I want plain and amazing.

And <mutinous> I don't want to overcook, I want the recipe to work and be fabulous

<are my diamond shoes too tight yet grin>

Blatherskite Wed 21-Nov-12 16:09:40

I've never had a problem with Hummingbird bakery cakes! Which book was it?

We made the brownies a couple of weeks ago and they were lovely.

My other suggestion would be Nigel Slater ones - here

I have just made some

13oz plain choc
8oz butter
11oz caster sugar
8oz plain flour
4tbsp cocoa powder

I use all Sainsbury's basics stuff & DH and DS love them, dd will try them.

Bake at 180 for 30-35 minutes.

Today's offering has mini marshmallows in as a surprise

Jins Wed 21-Nov-12 16:10:44

Try the ones I linked. I've never failed with them yet and I can make a mess of most things.

The blooming jamie ones had 350grams of sugar in.

Arithmeticulous Wed 21-Nov-12 16:12:29

Five minutes in the microwave, folks. Unbeatable.

150g butter
65g unsweetened cocoa powder
200g sugar
2 eggs
1 teaspoon vanilla extract
100g plain flour

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.

CharlotteBronteSaurus Wed 21-Nov-12 16:12:48

leave the nuts out then grin

almapudden Wed 21-Nov-12 16:13:47

Why would you want a dry brownie?? sad

RugBugs Wed 21-Nov-12 16:17:03

I use the recipe for Nigella's quadruple chocolate cake to make brownies (minus the syrup), cuts up nicely and is very errr robust for wrapping up.

LivingInAPinkBauble Wed 21-Nov-12 16:20:17

Another vote for Hummingbird here, lovely.

Or this recipe

I love them both equally

alma - not dry, just with a hint of moistness so that I can stick Christmassy Gold and Silver leaf to them fetchingly.

The Jamie ones are overly moist, they won't cut into proper squares, just tearing into overly moist chunks of fucking tasty wet chocolate.

Arithmeticulous shock - that's just wrong - microwave brownies with no chocolate in it - have you no soul woman grin

Lovecat Wed 21-Nov-12 16:20:58

I usually use the Nigella recipe but I make it last thing at night and then turn the oven off, leaving the brownies inside to cool overnight. This makes them dry enough for your purposes, OP.

Actually I have lately been using a chocolate mudcake recipe for my choccy cakes, which is v. brownie-like in taste but of a cakey consistency - try this! smile

Try these ( leave the nuts out )

Hugh Fearnley Whittingstalls double chocolate brownies

250g good dark chocolate
200g unsalted butter
200g caster sugar
3 free-range eggs
125g plain flour
50g cocoa powder
100g broken walnuts

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.

LivingInAPinkBauble Wed 21-Nov-12 16:21:33

Let's try that again with actual links!

Another vote for Hummingbird here, lovely.

Or this recipe

I love them both equally

<head explodes>

NO to any recipe that calls itself 'gooey' ! that means wet as a young man at a Wand Erection concert.

ParyMortas Wed 21-Nov-12 16:23:48

foolproof Mary Berry recipe.

They're divine.

RustyBear Wed 21-Nov-12 16:24:30

SuzyWongs brownies arethe classic Mumsnet Brownies - seriously, there are none better....

LivingInAPinkBauble Wed 21-Nov-12 16:29:24

They are only gooey in the middle and then not really. The outside is crisp and dry.

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 third the Hummingbird Bakery ones... Divine.

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 grin
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.

"I gave up on every brownie recipe I'd ever tried (couldn't stand the basic uncooked stickiness of them"

<sighs> with relief - glad it's not just me.

I like the look of your recipe Hope.

Jins Wed 21-Nov-12 16:45:24

I hate the sogginess too

If I wanted to eat raw cake mix I wouldn't put the oven on

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!!!

puddock Wed 21-Nov-12 16:49:33

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 smile

DilysPrice Wed 21-Nov-12 16:51:33

There is no such thing as a foolproof brownie recipe, because it's all about the timings and your oven. Are you sure your oven is calibrated right OP?

GinAndaDashOfLime Wed 21-Nov-12 16:56:41

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 grin
Dry but still chewy ... Perfect

stigofthelump Wed 21-Nov-12 17:04:09
Have always had great comments about these 'better than sex' etc!
Lovely dry cake top and slightly squidgy inside but not soggy.

Arithmeticulous Wed 21-Nov-12 20:25:46

You can add chocolate, it's very adaptable, and did I mention it's ready in 5 minutes ?

mosaica Wed 21-Nov-12 23:19:36

Wasn't there a thread on here a while ago on Nigel Slater brownies, which were proclaimed quite unanimously the best ever?

I make mine with Toblerone.

The prism not the poster.

mosaica I tried NS's brownies after that thread and can proclaim them completely inedible grin

Brownies I've had in the US have always been pleasantly squishy but never, ever "uncooked", but for some reason they have morphed into something quite different over here.

Jins : If I wanted to eat raw cake mix I wouldn't put the oven on YES YES YES to this!

stigofthedump that has to be the longest brownie recipe in the history of the entire universe, no? I can make a decorated, layered chocolate gateau in less steps!

Taffeta Fri 23-Nov-12 11:23:29

A dry brownie? sad

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.


Taffeta Fri 23-Nov-12 11:25:27

Ha! x post just saw mosaica and Hope's posts.

thats because you weren't doing it properly

ethelb Fri 23-Nov-12 11:47:00

If its cakey its not a brownie.

Bloody Brits...

RustyBear Fri 23-Nov-12 21:49:13

I have to change my mind from my previous post and say that the best brownies ever are those served at the Ashburton Arms in West Charleton, South Devon.

I have just finished eating one, and they definitely beat every other I have ever tasted.

Unfortunately, I am unlikely to be able to prise the recipe from the cook's hands...

fifegirl75 Sun 25-Nov-12 14:23:56

My favourite...

Do need to cook for nearer an hour though or they are too gooey.

LiviaAugusta Sun 25-Nov-12 20:05:51

These are seriously good! I've used caster sugar instead of dark muscovado too and it makes them lighter but still lovely.

glitch Sun 25-Nov-12 20:16:03

I see I have been beaten to it already. Suzywongs are the best brownies by far.
(where did suzywong go anyway?)

glitch Sun 25-Nov-12 20:17:54

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