calling brownie (the edible variety) experts: what went wrong with these?

[Tutter]

see pic (may come out too small to see well though)

our nanny has made them a few times and each time an area of the base of the brownie (the pic shows them upside down, having been turned out) is all gooey and yellowy-transparent in colour

egg? not mixed properly? any other ideas?

Is it white chocolate? They turn yellow when you bake with them. Could be egg but I think that you are right about the size of the picture to discern.

hmm
cheap choc seperating and going oily?
otherwise I'd blame poor mixing
or badly-beaten egg?
or hotspots in the tin?

waitrose bog standard choc used

maybe have to upgrade to something posher?

or p[raps it was the beating/lack of... will amend her contract to cover such matters

what recipe do you use?

waitrse choc fine
was checking not tesco value or similar

bet it was eggs

If it wasn't Suzywong's recipe then THAT is what is wrong with it ... lol

OMG - what is that in the photo below the brownie

I use a recipe where you beat the eggs into the melted choc (and often use cheapest choc I can find so I know cheap choc doesn't do this) - would think it's caused by lack of mixing - make sure it's clear in her job description that beating is required (for eggs not kids ) .

(Wish I had a nanny who made choc brownies , mine have only been up to packet cake mix with those horrid ricepaper stickers on the top.)