Choc brownies

Penelope_Penguin

p-pincher wrote: »

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.

Just what I was going to say :beer: When you take them out of the oven, they should still be slightly liquid, as, like flapjack, they firm up as they cool.

I like mine sticky, so undercooked is definitley best,

Penny. x

Gingernutmeg

Also don't over-mix them, I think they're one of those things like muffiins where less is best!

p-pincher

Also make sure your ovens not to hot. I had to buy an oven thermometer cos everything was overcooking and my electric oven was about 15 degress hotter than it should have been.

boo81

mine is too hot aswell, closer to 20 I reckon. Messes baking up sometimes as the top burns and underneath is raw.

organic_wanabe

There's a great thread somewhere on here with a recipe for "Best Ever Chocolate Brownies". It always works and they are truly fab - so much so that DS's friends keep trying to persuade me to make them for him to sell at school!

dawnylou

Hi all - wondered if anyone had any ideas for a substitute or something?
I want to make brownies today but recipe says need 350g dark chocolate.
I only have plain chocolate - is this ok? BUT I only have 100g!
What could I do??

Cazzdevil

Plain chocolate IS dark chocolate, if you only have 100g then how about adding in some chopped nuts, they're great in brownies.

dawnylou

oh
Oops

Thanks Cazz - have added some cocoa powder and pecan nuts

thriftlady_2

Try this recipe for brownies without chocolate or eggs. I sub melted butter for oil. I make them in a traybake tin 13'' by 9'' they are really fudgy and gooey in the middle.

http://forums.moneysavingexpert.com/showthread.html?t=415590&highlight=egg+free+brownies

thriftlady_2

I've made these brownies several times now. They get better every time. I use a traybake tin 13'' by 9''. The result is not as crumbly as my first attempt with the centre being positively gooey -I like this I find it best to cut round the middle bit and then refrigerate the middle so that it firms up a bit. Best thing was mashing the gooey part into vanilla ice cream. It tasted like cookies & cream