Choc brownies

organic_wanabe

Wow, I made these yesterday and they were the best ever - so good that I will have to make some more this evening! I have two questions:
(i) I've run out of granulated sugar - we don't use it much. Could I use golden castor sugar?
(ii) Can you make white chocolate brownies?

The reason I ask is that I found a big stash of G&B chocolate which was well past its sell-by-date (some time in 2006 - and me a chocoholic, how could I have missed it - perhaps I should be cleaning out my cupboards more). Anyway I used up the dark chocolate and it tasted scrummy, but now I have quite a lot of out-of-date white chocolate to use up.

BTW, I used an 8" x 8" tin and ended up with 16 pieces. (16 x £1.30 at Starbucks prices = £20.80!)

maow425

I used white choc chunks in mine, but I think the best idea for that is to chop it into chunks, put it in the fridge, then make the brownie mix. Let the brownie mix cool down a bit, then put the white chunks in. Because white choc isn't really chocolate, it melts really quickly, so in one batch I ended up with something that looked a bit like a marble-ish effect. But I'd try making it with white chocolate! Maybe with some chunks of dark for "opposite-brownies"... have to think of a fun name... dalmations?

sheng719

It was a thumbs up from my family. This brownies were divine...They were the best brownies ever!!!

Emmy

Wow.....they sound gorgeous and part of my plan to do over the weekend

jessicamb

yum these are fab :j

mine are cooling now so I cant have more than a few crumbs but they are sooooo easy to make.

THIRZAH

They look gorgeous and I shall try the recipe- I have some cooking chocolate .

We were in the new American food shop-Whole Foods Market-in London last week and they were selling something called "Two Bite Brownies" which looked as if they had been baked in mini muffin tins. Do you think the mixture would work baked like that or would they dry out?

maow425

They might work, but you may have to reduce the cooking time to try and prevent them from drying out. If you are going to make then as "muffins" I would definately recommend using muffin cases, as they are quite gooey - well, mine are, but then I do put in an obscene amount of chocolate....

LizD_2

What's the secret?

Whenever I do them, they turn out like biscuity cakes instead of the dense version you can buy ready-made.

Don't think I'm over cooking them. What thickness should the mixture be before baking?

p-pincher

ooh yes sounds like your definately over cooking them. when i first started making them i used to do exactly the same, The mixture should look cooked on the edges but when you prod the middle it should feel a wet underneath. Delias version is good and i think the mixture is only a couple of centimetres in depth.

LizD_2

That's interesting, I did them for the time it said, but they turned out a bit 'burnt offerings'!

Will try the recipie again, but not cook them as long, I think.