Brownies are my nemesis!

[longhaulstress]

Has anyone got a fail safe chocolate brownie recipe they'd be willing to share??

I'm probably on my way to having tried near 20 different ones and none of them are exactly what I want. Most are too cake like or some not chocolatey enough.

I want a thick, rich, fudgey type brownie.
I went to a wedding once where the mother of the bride had baked the most unbelievable brownies for everyone and I curse everytime I try a new recipe that I didn't ask for hers!

I prefer cakey brownies but when I tried these they came out really fudgy!

DC makes The Hummingbird cafe recipe and they are always good!

www.google.co.uk/amp/s/www.lovefood.com/recipes/amp/69299/hummingbird-bakery-chocolate-brownie-recipe

www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/best-ever-chocolate-brownies-recipe/amp

This is the best recipe I’ve used for them, a bit faffy, but so worth it! I also had extra dark chocolate in chunks along with the milk and white on the recipe.

I usually make Nigella’s, which never go wrong, but there’s about a gazillion different recipes now it would appear 😂 . I’ll see which book they’re in.
The tasty ones above look fab. I’m going to check all the other links too, I love brownie recipes 😍

I make the MN "SuzyWong Brownies". They aren't foolproof as such but they are always far too delicious for their own good.

I have made so many different brownie recipies... and yet I can't make them nicer than the Betty Crocker packet fudge ones.

I'm usually a reasonable baker who doesn't use packets for anything else too!

I only ever make bakes from scratch too but the Betty crocker brownies are always the best brownies for me!

I wonder if the trick is to not cook them as long as you think you should.
I tend to wreck things that should be squidgy by giving them too long.

@ThePricklySheep

I wonder if the trick is to not cook them as long as you think you should. I tend to wreck things that should be squidgy by giving them too long.

I think that is exactly the trick to squidgy brownies. Getting them out of the oven at the right time to get the right level of squidge is tricky to judge.

@sallievp I'm glad it's not just me!

I chop nuts and put through mine then finish with chocolate curls on top while they're still warm... good old Better Crocker

Agree the bbc best ever brownies recipe is failsafe but you have to take them out after 30 mins whole mixture will seem veeeery wobbly but leave them to cool then you have lovely fudgey squishy brownies

@brunetteonthebus top tip about adding nuts and choc curls!...I will try that so it's seems more 'home made' 😀

Another vote for the BBC “best ever” recipe.

The problem I find is that the brownies around the edge of the tin obviously bake quicker than the middle, so you either overbake the edges or underbake the middle (there’s squidgy and there’s liquid batter!) so I take them out when they look done, cut into squares, and if the middle ones look underdone, I don’t lift them out of the tray, I put them back in the oven for longer. It does them no harm at all.

www.rte.ie/lifestyle/recipes/2013/0128/745231-super-chocolate-brownies/
This Donal Skehan recipe has never let me down. Regularly gets requests at work.

Have to agree the Betty crocker mix is amazing.......that one and the Aldi, chocolate cake mix in a box are the only boxed bakes I like. I replace the oil in the mix for melted butter and add nuts and glace cherries to the crocker mix.

Then pretend they're all my own work 😂😂😂

And I agree. If you want them squidgy, then they should come out while they are still wobbly and let them cool in the tin.

This never fails (it's the one referred to above) from Nigella How to be a Domestic Goddess.

https://www.nigella.com/recipes/brownies

Nigella is my go to. I make her snow flecked brownies from her Feast book. They just have white choc drops in that can be ommited. They are very goey. That being said you have to watch brownies like a hawk as just a couple of minutes over and they're overcooked

Another vote for Suzy Wong's brownies. Totally failsafe. I never use another recipe!

I love this Belinda Jeffrey recipe and receive compliments whenever I make it. I don't use a food processor though, just my trusty whisk!
belindajeffery.com.au/recipe/double-chocolate-macadamia-brownies/
Let us know how you get on OP!

Agree re taking them out earlier.

Also, once room temp, put them in the fridge for at least 4 hours to firm up the fudginess.

Another vote for the Hummingbird Bakery ones, which have always worked perfectly for me and are a snap to make.

Apologies, just realised, I've posted the incorrect recipe above. Try this one:
www.cookrepublic.com/double-chocolate-and-macadamia-brownies/

www.google.co.uk/amp/s/amp.theguardian.com/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies

This recipe is brilliant. I have made them dozens and dozens of times and the only time they went wrong was when I dropped a whole egg into the mixer while it was running ... not the recipe’s fault.

I do the whole thing in the mixer. Put a roasting tray and a jug of water in the freezer before you start. When a cocktail stick comes out with squidgy crumbs attached, take the brownies out of the oven and put in the cold roasting tray then pour in the cold water.

I always use this recipe, it never fails and is a big hit in my house sallysbakingaddiction.com/seriously-fudgy-homemade-brownies/