Right. I need the best brownie recipe in the world.

[tethersend]

No nuts or chocolate chunks, please.

Ideally a bit gooey but crispy at the edges and on top.

Can anyone help?

Search MN. For SuzyWong's brownies. They should be in the recipe section. They are brilliantly chocolatey, not 'cakey' , and have the classic dried muddy puddle top .

allrecipes.co.uk/recipe/9905/microwave-brownies.aspx

5 minute brownies. The recipe is very forgiving, you can play around with the quantities and add chocolate chunks etc. And did I mention it only takes five minutes.

Nigel Slaters are the best. Recipe here www.theguardian.com/lifeandstyle/2004/jun/13/foodanddrink.shopping2

Anthony worrall Thompson. Triple choc but leave out chunks.

Trick to brownies is to slightly under cook them the refrigerate so they go fudgy

Jamie Oliver's recipe for Red Nose Day, just remove the nuts - it's the only way I've ever made it. Don't over cook, preheat the oven.

main thing is as said upthread, do not over cook them or they will be dry, and ime you often should use a smaller tin than recommended cos if they are too thin they will be dry and cakey.

This is my fall back recipe and it doubles up nicely if you have a big pan

Weird Gluten free recipe but my current favourite especially with white chocolate drops stirred through.

The chocolate ones from this article are also pretty fine.

An old James Martin one - uktv.co.uk/food/recipe/aid/513184

Made with Green & Blacks choc. Half 70% cocoa solids, half milk. Delicious (but expensive unf).

Oooh, thanks.

Have tried Nigel Slater's in the past, but they were a bit posh I wondered if Suzy Wong's might be the same?

Great tip about undercooking and refrigerating, thanks.

I think I'll try Catsmamma's fall-back recipe or the HFW ones...

SUZYWONG'S BROWNIE RECIPE:

A 7 or 8 inch square tin lined with greaseproof paper/baking parchment and the oven set to 180/GM4 moderate oven.

A small saucepan in to which you put

150g butter
150g chocolate, at least half of it should be plain

On a low heat and let it melt together and leave it to cool slightly

Then beat together in a bowl
2 eggs
1 tsp vanilla extract
175g caster sugar
Until creamy looking, use a hand whisk or an electric one

Then sift in
100g plain flour
1 big tablespoon of drinking chocolate
And a quarter of a teaspoon of salt

Throw in 100g walnuts (optional)
And the chocolate and butter and mix well with a spatula, but don't beat it. It should be smooth and glossy.

Scrape the batter into the lined tin and bake it for 18 minutes.

Then have a look at it, the top should be pale and opaque with a couple of cracks starting to emerge like a dried up muddy puddle. The body of the mix will still be slightly wobbly with the edges looking like ordinary cake. If it isn’t like this then leave it in for another 3 minutes or until the first cracks in the puddle surface appear.

Then leave it in the tin to cool for 20 minutes.

It is the best! I won a competition using this recipe last year.