Best brownie recipe

[eurochick]

I'm a reasonable baker but have never fully cracked brownies. They are either cakey or otherwise don't quite make the grade. So what's your best chewy, gooey chocolate brownie recipe?

Nigella's brownies from Domestic Goddess. I only make them a couple of times a year because I can't eat them responsibly

www.bakingmad.com/the-ultimate-chocolate-brownie-recipe/

I make these most weeks now and crave them when I don't have any in.
Um. Brownie addict

I second Nigella! I make her snow flecked ones from Feast. Not sure how the recipe compares to the domestic goddess one, but they are delicious and gooey. It's all in the timing though. So watch your oven and set the timer for the lowest amount of time and check them. Cook for too long and you've just got cake.

I really like the hummingbird bakery recipe.

louise-recipes.blogspot.co.uk/2009/02/rahs-brownies.html?m=

I use this one and double the recipe. Use it with my brownie unit too and a few of the girl's parents have asked for it x

Agree with maritalmojito - the hummingbird bakery ones are the best (and super easy to make - just melt all together, combine and bake if I remember correctly )

I make these (rarely as otherwise I eat the entire tray by myself) and they are not at all cakey. They are also gluten free.

They do tend to be very very gooey indeed on account of there being very little flour (50g corn flour). They do contain shed loads of sugar!

Dorie Greenspan’s Chipster Topped Brownies which are brownies with a chocolate chip cookie layer on top, they are very ahem indulgent but a great crowd pleaser (which you'll need as it bakes quite a large batch). Definitely fit the chewey gooey brief.

Agree with Normandy - Nigella's snow-flecked ones from Feast have always turned out brilliantly for me.

Thank you all! I will get baking.

The Best Ever:
This recipe is one from the Avoca cookbook. I’m not sure if it’s Book 1 or Book 2 because it’s a handwritten recipe.

Makes 8-12 squares

Ingredients
225g unsalted butter
225g dark chocolate (minimum 55% cocoa)
4 eggs
225g dark brown sugar
110g plain flour
80g nuts (I used pecans and walnuts)
Icing sugar to dust

Method
Preheat the oven to 170C.
Melt the butter and chocolate in an ovenproof bowl over a saucepan of simmering water.
Whisk the eggs and sugar until thick. This will take about 10 minutes in a free standing mixer.
Stir in the chocolate and butter mixture. Fold in the nuts and flour. Pour into a greased and lined cake tin (30cmx20cmx5cm) and bake for 30-35mins. Remove from the oven, cover with a damp tea towel and leave to cool. Cut into squares and dust with icing sugar.

Rachel allens chocolate and raspberry brownies. I use frozen raspberries as cheaper and don't worry about seasons and throw them in frozen. I think thay helps keep them moist
Oh I really fancy chocolate brownie now!!

Here is a link cappuccinoheaven.blogspot.co.uk/2008/02/dark-white-chocolate-and-raspberry.html?m=1

I don't bother with the stacking and pouring of White choc - j just eat!!

Fruit has no place in a chocolate brownie.

Honestly try it soup plus that therefore makes them 'healthy' so you can eat a huge piece

These are wonderful! I would link the site I got them from but it doesn't seem to exist anymore.

The Absolute Best Brownies Ever
3/4 cup cocoa 1/2 teas. baking soda 2/3 cup butter, melted and divided 1/3 cup each 1/2 cup boiling water 2 cups white sugar 2 large eggs 1 1/3 cup flour 1 teas. REAL vanilla 1/4 teas. salt 1 cup chocolate chips (semi-sweet or milk chocolate if you like really rich) Nuts- optional. Heat oven to 350. Grease your 13x9 baking pan. In your mixing bowl combine the cocoa and baking soda then blend in 1/3 cup of the melted butter. Add boiling water and stir until the mixture thickens. Now add the sugar, eggs and remaining butter. Mix until smooth. Next add the flour, vanilla and salt...blend that completely. Finally stir in the chocolate chips and nuts (if desired). Pour in your greased pan and bake for about 35 to 40 minutes or until brownies begin to pull away from the sides of the pan. Cool completely.
Fool Proof Chocolate Glaze1/2 cup semi-sweet chocolate chips 2 tablespoons butter 2 tablespoons light corn syrup 1 to 2 teaspoons of hot water Heat your chocolate chips, butter and corn syrup till the chips are melted. I do it in the microwave but you can do it over low heat on your stove if you prefer. Add water a bit at a time till you have a pourable or drizzling consistency. That's it! Sometimes I like it thin if I'm going to drizzle over a bundt cake or angel cake. You get that great melted candle wax look. But it hardens nicely with a neat gloss and the taste.

Just made these (Felicity recipe)- amazing! She also discusses some others. Comments also worth a read. Needed the extra 3mins baking time. Used green and blacks 70% - ingredients already in online shopping basket to make another batch next week!

Tried Paul H pre mix previously, which was bad.

www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies

Hummingbird Recipe - 5 minutes to make all in one saucepan, then pour into tin and bake. A doddle and failsafe. Gooey and gorgeous.

The Nigella flourless ones, they are absolutely unreal and I get asked to make them weekly.

I rarely bake, but when I do make a batch of these for my workmates I get a lot of compliments and questions on my recipe, they have dark, milk and white chocolate in, they're filthy www.bbcgoodfood.com/recipes/1223/bestever-brownies

also the chocolates nothing fancy, I use Aldi's premium moser Roth dark
chocolate, and a packet each of their milk and white chocolate buttons

AWT Family food brownie recipe is delicious, has never let us down. Only made 1-2 times a year as they're far too addictive.

Laura In The Kitchen Fudgy Brownies is the best one....it's not too OTT with the ingredients....and is also very agreeable to having stuff flung into it. Like bashed creme eggs, or reeses'pieces, or oreos, or pecans or more chocolate chips, or bits of fudge.

Tip for brownies is to fridge them overnight....it you have under or overbaked them it'll improve them.

But always err on the cautious side for cooking times, ideally you want a couple of cracks on the surface and a hint of a shimmy in the centre, let them cool in the tin and do not remove from the tin until stone cold.