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Tips for a really fudgy brownie |
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#1 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Tips for a really fudgy brownie
Made some brownies last night as a trial run for some I'm making for a special occasion. I made them to this recipe:
300g caster sugar 250g butter 250g chocolate (70 per cent cocoa solids) 3 large eggs plus 1 egg yolk 60g flour 60g cocoa powder, 1/2 teaspoon baking powder, vanilla extract Chop the chocolate into smallish pieces (and chop 50g of it into gravel-sized pieces) Melt the butter and 200g chocolate in a pan over the lowest heat, stirring now and then. Beat the eggs until frothy and gradually stir into the chocolate Stir in a dash of vanilla extract Add the sugar, stir Add the sifted flour and cocoa powder and fold in Finally, stir in the remaining 50g of chocolate gravel Pour into a 23cm x 23cm dish and bake at 180c for 25-30 minutes They were very nice but I wonder of anyone has any tipe for making them a bit less 'cakey' and a bit more 'fudgy'. Here's the recipe I used. Do you think leaving out the baking powder would make them a bit more dense and fudgy? Any of your brownie-making hints and tips greatly appreciated. |
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#2 |
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Join Date: Jan 2007
Posts: 13,792
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The best recipe for fudgy brownies i have found is from the hummingbird bakery cook book, they were divine. I couldn't find the exact same one on-line, but found a frosted hummingbird one on the guardian website, you could just leave the frosting off?
Makes about 12 portions. 5 eggs 500g caster sugar 120g plain flour 100g cocoa powder 250g unsalted butter, melted 30g shelled walnuts, chopped 30g dark chocolate, roughly chopped for the frosting: 200g icing sugar, sifted 75g unsalted butter, at room temperature 30g cocoa powder, sifted 150g cream cheese, cold a 33cm x 23cm x 5cm baking tray, lined with greaseproof paper |
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#3 |
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Join Date: Jun 2007
Posts: 2,943
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Thanks whackyracer, no baking powder in that recipe so maybe that's the way to go...
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#4 |
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Join Date: Oct 2003
Location: Derbyshire
Posts: 13,041
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Quote:
Made some brownies last night as a trial run for some I'm making for a special occasion. I made them to this recipe:
300g caster sugar 250g butter 250g chocolate (70 per cent cocoa solids) 3 large eggs plus 1 egg yolk 60g flour 60g cocoa powder, 1/2 teaspoon baking powder, vanilla extract Chop the chocolate into smallish pieces (and chop 50g of it into gravel-sized pieces) Melt the butter and 200g chocolate in a pan over the lowest heat, stirring now and then. Beat the eggs until frothy and gradually stir into the chocolate Stir in a dash of vanilla extract Add the sugar, stir Add the sifted flour and cocoa powder and fold in Finally, stir in the remaining 50g of chocolate gravel Pour into a 23cm x 23cm dish and bake at 180c for 25-30 minutes They were very nice but I wonder of anyone has any tipe for making them a bit less 'cakey' and a bit more 'fudgy'. Here's the recipe I used. Do you think leaving out the baking powder would make them a bit more dense and fudgy? Any of your brownie-making hints and tips greatly appreciated. |
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#5 |
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Inactive Member
Join Date: Nov 2007
Location: Scotland
Posts: 2,100
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I prefer a giggly Girl Guide!
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#6 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
Thanks whackyracer, no baking powder in that recipe so maybe that's the way to go...
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#7 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
Thanks whackyracer, no baking powder in that recipe so maybe that's the way to go...
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#8 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Thanks for all your comments. I have baked a new batch without baking powder and will report back after the event for those remotely interested!
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#9 |
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Forum Member
Join Date: Nov 2005
Location: Glasgow
Posts: 16,266
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these are the real deal given to me by an american friend years ago!
All my friends say is best brownies they ever tasted - crispy on top and fudgy in middle 6oz plain cooking choc: 3 eggs: 6oz marg: 12oz soft brown sugar: 1/2 tsp salt ( I never do) 6oz SR flour :3oz raisins melt choc and marg together beat eggs and sugar together add choc and marg, then flour and raisins - mix well till all flour incorporated pour in greased tin 8in square bake 350f 35-45mins - cut into 24 bars Friend told me secret with brownies is not to overbeat eggs and sugar! |
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#10 |
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Forum Member
Join Date: Sep 2008
Location: Irvine
Posts: 335
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I usually use Sophie Grigson's recipe and my workmates love them! I'm not a brownie fan, but I'll happily make them for other people to enjoy.
That recipe uses light muscovado sugar and caster sugar, which is added to the melted chocolate and butter - stir in 2 eggs, one at a time, then add the flour (and nuts, if using). I think the secret to a fudgy brownie is not to overmix - you should still see some traces of flour through the mixture. And don't overcook it - the top should look set and cake-like, but if you insert a skewer/toothpick it should have some cake mixture on it. Would you like the recipe? |
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#11 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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[quote=
Would you like the recipe?[/QUOTE] Yes please. By the way, the recipe that I used is a hybrid of Nigel Slater's and Nigella Lawson's - basically Nigel's ingredients and amounts and Nigella's method. My tweaked recipe replaces 30g of dark chocolate with Green & Black's 35% cocoa solid milk chocolate to create a slightly less intense, bitter flavour and I took them out of the oven bang on 25 minutes rather than 30 and they were much better. |
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#12 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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The best way of making anything more 'squidgy' is to undercook it.
I always slightly undercook chocolate cake, so the middle is nice and moist. |
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#13 |
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Forum Member
Join Date: Sep 2008
Location: Irvine
Posts: 335
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110g plain chocolate
110g unsalted butter 125g caster sugar 175g light muscovado sugar 1 tsp vanilla extract 2 eggs 150g plain flour a pinch of salt 75g chopped pecan nuts 1. Preheat the oven to 170C. 2. Line the base of a 20cm (8in) square shallow baking tin. 3. Break the chocolate into squares and place this with the butter into a heat-proof bowl and melt over a pan of barely simmering water. 4. Once melted, stir in the 2 sugars and the vanilla extract. 5. Beat the eggs, one at a time, and gently add them to the mixture until just incorporated. 6. Mix in the flour, salt and nuts - don't overmix - you should still see traces of flour through the mixture. 7. Put the batter in the tin and bake in the centre of the oven for 30-40 minutes, until set, but not solid. Allow to cool completely in the tin, then cut into squares. Enjoy! I'm told re-heated with ice cream is particularly good! |
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