best brownie recipe?

[Chapsie]

There are so many online I don't know how to choose! Can anyone recommend one? We need to bake this afternoon :-)

I can't believe no one has mentioned Nigel Slater

[clasps pearls]

No other recipe comes close.

www.theguardian.com/lifeandstyle/2004/jun/13/foodanddrink.shopping2

Oops apols Tempus

If you can track down Orlando Murrin's ultimate brownie recipe from good food it is the absolute best brownie ever. Sadly they appeared to delete it from their website when the bbc sold the magazine out to a private publisher

Nigella's. The Best Brownies ever. Gavel. (But we do pecans rather than walnuts)

The best recipe was posted on here ages ago by suzywong....

And advanced search has found it..

www.mumsnet.com/Talk/food_and_recipes/37892-finally-revealed-suzywong-s-worldfamous-brownie-recipe

The best recipe has to be Anthony Worrall-Thompson's triple chocolate brownies. I make them without the pecans and without fail I am always asked for the recipe whenever I serve them

www.bbc.co.uk/food/recipes/triplechocolatebrown_7685

I really want to try these.

Barefoot Contessa brownies

Only beaten by her blondies...

Nigella's are too gooey for me, I've made HFW's a couple of times recently with great success. The brown sugar really adds something. But a comparison trial sounds, ahem, sensible.

I used the nigella - too gooey, too greasy. Disclaimer: the chocolate was quite shit - own brand. I blame the chocolate not the recipe.

I'm going to try the back goodfood one next.

These are amazing - I used 100g of cherries and 100g of white chocolate chunks last time I made them... Green and Black's Chocolate and Cherry Brownies.

I always make gluten free brownies because my DDs are all coeliac. This is my go-to recipe (which is slightly cheaper than the Green and Black's one as it requires less chocolate). They never last long - someone bought 10 at the school Winter Fair!

125g dark chocolate (70% cocoa solids)
125g unsalted butter
200g soft light brown sugar
50g rice flour
20g cocoa powder
1/4 tsp baking powder
3 eggs
100g nuts (optional - I often use white chocolate chunks, although if using these, you need to wait for the mix to cool down a bit before you add them, otherwise the chunks will just melt)

Preheat oven to 180 degrees/Gas mark 4
Grease and line a 20cm (8") square baking tin

Melt the chocolate, butter and sugar in a bowl over a pan of simmering water.

Sift in the flour, cocoa powder and baking powder and mix in well, then mix in the eggs. Stir in the nuts or chocolate chunks if using.

Pour into the baking tin and bake for 25-35 minutes (I know this is vague, but it really depends on how hot your oven is - I usually bake mine for 28 minutes ) - they must be cooked through but still soft and squidgy in the centre.

Cut into squares and cool on a wire rack

I always do nigella snow flecked but minimum standard for chocolate is green and blacks, they arent greasy at all.

Im going to try the Nigel slater ones this afternoon with ds, he loves baking and I am gearing myself up to giving up chocolate for lent so this way I'll get a good fix!

I loved these olive oil ones here, they are surprisingly delicious. The cocoa nibs are fabulous.

I think the best ones are where you whisk the eggs and sugar together first...it gives that papery crusty melty top layer

I tend to make all my brownies that way despite any recipe recommendations, whisk the sugar and eggs, melt the butter and chocolate...but do not add them to the eggs if they are hot....it wants to be just liquid, fold in the flour/cocoa with minimum fuss....sieving is good here as you don't want to overwork the mix once the flour is in or it goes cakey.

Also I nearly always sub in muscovado sugar, instead of caster, it gives a more dense brownie imo

AND for chocolate both Lidl and Tesco sell a 100g bar for about thirty-ish pence, the plain and milk are both great for baking.

Interesting Cakeninja. Must be the chocolate, although I did find differing recipes online for the snow flecked ones so maybe the recipe had been transcribed wrong. I used

I used
http://lemondropsandlillies.blogspot.co.uk/2012/11/nigellas-snow-flecked-brownies-only.html

Good chocolate is definitely key, I think - poorer quality stuff does turn out unpleasantly greasy. If I'm making brownies or chocolate cake, I use Green and Black's 70%. And agree with Tondelaya on the magic of muscovado sugar in anything chocolate, too - it gives a real depth of flavour and a sort of dark fudginess. A dry, pale brownie is an abomination.

chapsie I don't think that's the same as the one from the book I've got, I'll check when I'm home.
The quantities don't look anywhere near nigellas overindulgent recipe though I suppose they could have halved it?

I second the Hugh F-W guardian recipe - lots of compliments when I make them.

NB I always put Nigel's ones in the fridge before I cut them for a good couple of hours, I keep them once cut in the fridge too.

They won't cut properly if they aren't refrigerated first.

Oh and chocolate wise, the best one I've found is the Sainsburys Ecuador TTD 70% one. It's about two thirds the price of G & B - £1.40 think.

Hope you don't mind OP, I've asked for this to be moved to Food so it doesn't vanish! Am watching with interest and now have a nice long list of recipes to try!

This is my best ever recipe from a good housekeeping () magazine my MIL got me in 2012.
It's my favourite recipe and I've tried hundreds!

Forgot to say, the espresso (I just use instant coffee most of the time) is essential and I find white chocolate too sweet so use nuts or nothing.