Choc brownies

Ianna

Hey hun

best thing to do is run a search for brownies, there's a thread called something like "best brownies evah" and they are truly the best brownies ever!

elly2

http://forums.moneysavingexpert.com/showthread.html?p=861645#post861645
i use this one they are fabby

adsk

I think these brownies take some beating

Heat oven to 180 degrees

melt 100g dark chocolate (Lidls highly recommended)

In a large bowl beat 4 oz butter with 8 oz soft brown sugar
add 2 large eggs
sift in 4 oz plain flour and a generous pinch of salt
add 4 oz chopped white chocolate
add 3 oz dried cherries (you can leave these out or use raisins/cranberries etc)
add the melted chocolate and stir

Bake in a 8 inch square tin for 25 mins.

YUM!

NickiM

Thanks a lot all of you

jcr16

i am going to make some of these in a min( i'm doing anything i can to avoid cleaning , lol)

i am using a mary berry recipe. now the recipe asks for dark chocolate. i can't stand this. so i am planning to use cadbury milk choc. normally i don't mind experimenting. , but the brownies need lot's choc and i dont want to waste the choc .

do u think this will work ok ? i can't see why it won't. but just wanted to check.

Seakay

I think that it should work, but remember that most chocolate cooking uses dark chocolate or cocoa powder because it has a more intense flavour. Have you ever eaten a brownie that you didn't like? If you have then go ahead with the milk choc and see if you like it better. If not, then the chances are that you like dark choc in cooking even if you don't eat it on it's own, so I would stick to the original recipe.

Vampgirl

I've never tried cooking with milk chocolate but I remember my cookery teacher at school always told us that it wouldn't work very well. Something to do with the fact that milk choc has fewer cocoa solids and more fat than dark chocolate. I suppose if you think about it then if you're putting the chocolate in a cake mixture you need intese chocolate flavour because the chocolate is going to be spread out and sweetened by the rest of the cake mix.

Milk choc is ok for choc chips and covering cakes, but I think if you used it actually in the mixture your chocolate flavour wouldn't be very strong. Dark choc in a cake mixture tastes totally different to dark choc on its own so I would stick to the recepie.

Penelope_Penguin

I agree with both above - it's both a taste and consistency issue, though I'd encourage having a go at varying the recipe. If you're happy to experiment, I'd give it a go. Have a taste of the mixture before it's cooked (if you're happy to risk the raw egg ) then if the chocolatiness isn't enough, try adding cocoa powder.

Let us know how it works.

Penny. x

villeroy1502

I'd tend to agree with Vampgirl.

By all means use milk choc bits in the mix, but to use milk choc melted in the dough wouldn't work as well.
It's to do with cocoa solids & fats.

There is a recipe on my website which you're free to print off. I use it for my clients all the time.:rotfl:

jcr16

i made it with milk choc.

taste very very scrummy.


But the pan i used to cook it in , wasn't big enough. it the size recipe said , but the brownie was so thick , it just didn't cook properly in the middle, even after nearly 2 hour's. but it is eatable. Not too keen on walnuts in it.

however i have said to hubby , in future if i make it , i shall buy a pack. from the point of view itcost me nearly £5 for the ingrediant's. and a pack is only about £2. which have used before and had perfect result. so not quite old style. but certainly will be saving money. unless i find a nicer/ easier/cheaper recipe.