I want to make brownies - special brownies & I need a recipe please?

[Katymac]

They mustn't have nuts
They must have the slightly crispy cracked top
They need to be dark chocolate
They need to be chewy in the middle

Oh & I must have all the ingredients in the house right at this moment in time (I have a yen for them)

Any suggestions for recipes?

For one minute I thought you meant brownies with grass in

Find SuzyWong;s recipe on MN.

I've always used choc chips rather than walnuts.I@venevermanaged to do them right though, the middle always needs to be eaten with a spoon

SuzyWong's Chocolate Brownies
7 or 8 inch square (or equivalent) tin lined with greaseproof paper/baking parchment

150g butter
150g chocolate, at least half of it should be plain
2 eggs
1 tsp vanilla extract
175g caster sugar
100g plain flour
1 big tablespoon of drinking chocolate (or cocoa for really rich brownies)
quarter of a teaspoon of salt
100g walnuts (optional. Choc chips work well too!)

Preheat oven to 180c/GM4 moderate oven.
melt together butter and chocolate in a saucepan over a low heat. Leave it to cool.
In a bowl, beat together the eggs, vanilla and sugar until creamy.
Sift in the flour, drinking chocolate/cocoa and salt.
Add the walnuts if using.
And the chocolate and butter and mix well with a spatula, but don't beat, until smooth and glossy.
Scrape the batter into the lined tin and bake for 18 minutes.
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.
Leave it in the tin to cool for 20 minutes and cut into squares.

Donna Hay's Triple-choc Brownies:

185g butter
185g dark chocolate, chopped
3 eggs
210g caster sugar
85g plain flour
65g cocoa powder
75g white chocolate, roughly chopped
75g milk chocolate, roughly chopped

23cm/9 inch square cake tin, base-lined with non-stick baking paper

1. preheat oven to 180C, 160 fan, 350F, gas 4
2. Place the butter and dark chocolate ina saucepan over a low heat and stir until just smooth. Allow to cool.

1. Sift in the flour and cocoa and mix together. Add the white amd milk chocolate pieces, then pour into the tin.

1. Bake for 35-40 mins or until set.

1. allow to cool then cut into squares.

Hope this helps, and that you have the ingredients to hand!

No, chocolate is my drug of choice

Struggling to find it (345 hits)

I thought that too, Soupy!

Ha ha - I thought that too!

I can highly recommend nigel slater's brownies

v v easy and vv yummy

I also thought immediately of special brownies when I saw the title.

Whenever I make them I get biscuits or goo

So I will try SuzyWongs version today

& maybe another one next week

www.deliaonline.com/recipes/four-nut-chocolate-brownies,935,RC.html

This works well without the nuts - just that little bit more chewy in the middle if you increase the cooking time by 5 mins.

Apologies for imperial measurements:
4oz dark chocolate
4 oz butter (not margarine/spread)
8 oz caster sugar
2 eggs beaten
4 oz SR flour
1/2 tsp baking powder.

Melt chocolate in bowl in microwave for 1 minute. Add chopped up butter and microwave again for another minute - then mix vigorously until all chocolate is melted.
Add sifted caster sugar
Add 2 beaten eggs
Add and fold in the flour/baking powder.
Place in lined and greased tray bake tin.
Bake at Reg 4 (180 C?) for 25 minutes.
They are cooked when the mixture has released itself slightly from sides of tin. The middle will collapse slightly when you take it out of the oven.
Just made some - they have a slightly crispy cracked top and they are chewy in the middle.

They burnt on top & the middle wasn't cooked

The oven temp was right, the time was right

Oh no, please try Nigel Slaters ones - I've never had a failure with them... the recipe is half way down the page on the link..

OK they burnt & they didn't set - I left them in the switched off oven and after chipping off the burnt bits they are divine

I will try the others next time Sophierose

oh, since coming across suzy wong's recipe, i've always made mine that way. I don't put nuts in either and i usually leave them in the oven a couple more minutes .. always really more-ish
glad to hear they were still divine

Have you tried a thermometer in your oven, KM?

This is a good one which doesn't actually have any chocolate in, just cocoa, although you wouldn't tell from the taste (I always add 50% more cocoa though and don't bother with the icing).

I think you need to turn down the oven temperature and increase the cooking time. The outsides should be cooked and more spongy than the insides which should be set on outside and gooey within.

If you have a fan oven, you should turn the temperature down by about 20-40 degrees F as most recipes for baking assume you don't have a fan oven - and most celeb chefs use an aga - beyond the reach of most of us.

I bet this thread gets loads of hits!!!!

Try Nigella's brownies (Domestic Goddess book) - I put white choc chips in them. They are absolutely fab - never ever fail and are always exactly right after the stated cooking time. So easy....

Piemama

Just wanted to say thank you for the advice. Made Nigella's brownies today and they tasted fecking gorgeous

I made the Nigella ones today as well and they are divine!

Could somebody be VERY kind and post the nigella recipe please?!

Nigella brownies
375g soft unsalted butter
375g best-quality dark choc
6 large eggs
1 tablespoon vanilla extract
500g caster sugar
225g plain flour
1 teaspoon salt
300g chopped walnuts
tin measuring approx 33 x 23 x 5 1/2cm

Preheat the oven to 180c/gas mark 4. Line the brownie pan.

Melt the butter and chocolate together in a large heavy-based pan. In a bowl beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
Bake for about 25 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
Even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.
Makes a maximum of 48

I halved recipe and also omitted the nuts and put 3 small bags of choc buttons in - still fucking delicious