chewy-gooey chocolate brownie

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does anyone have tried and tested recipe of chewy-gooey chocolate brownie?

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Re: chewy-gooey chocolate brownie

Im a brownie snob and am very picky about my brownies and I looove this recipe. Decadent, chewy, fudgy, rich --delicious!!
Only change I make is to use 1.5 cup each of brown and white sugar

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Re: chewy-gooey chocolate brownie

my favourite is Duncan Hines Fudge Brownie Mix :p

In all seriousness though, I would love to learn how to make brownies from scratch!

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Re: chewy-gooey chocolate brownie

I have a really good recipe for sticky, chewy chocolate brownies. I make them all the time and guests looooove them. Don't have the recipe book on me at the moment but I'll post it when I find it. It involves a loooooot of sugar, and golden syrup too! but soooo worth it - yum!

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Re: chewy-gooey chocolate brownie

Sticky Chocolate Brownies

Makes 9

100g unsalted butter
175g caster sugar
75 dark muscovado sugar
125g dark chocolate
1 tbsp golden syrup
2 eggs
1 tsp chocolate or vanilla essence
100g plain floue
2 tbsp cocoa powder
1/2 tsp baking powder

  1. Lightly grease a 20cm (8") shallow square cake tin and line the base with baking paper

  2. Place the butter, sugars, dark chocolate and golden syrup in a heavy-based saucepan and heat gently, stirring until the mixture is well blended and smooth. Remove from the heat and leave to cool.

  3. Beat together the eggs and chocolate or vanilla essence. Whisk in the cooled chocolate mixture.

  4. Sift together the flour, cocoa powder and baking powder and fold carefully into the egg and chocolate mixture, using a metal spoon or spatula.

  5. Spoon the mixture into the prepared tin and bake in a preheated oven, 180 degrees C (350F) for 25 minutes, until the top is crisp and the edge of the cake is beginning to shrink away from the tin. The inside of the cake will still be quite stodgy and soft to the touch.

  6. Leave the cake to cool completely in the tin, then cut into squares to serve.

They come out chewy, fudgy and chocolatey, and go great fresh from the oven with a scoop of cold ice cream. It can also be well wrapped and frozen for up to 2 months. Defrost at room temperature for about 2 hours, or overnight in the refrigerator.

Yum yum yum, love this recipe - you've got to try it!

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Re: chewy-gooey chocolate brownie

^ ghirardelli brownie mix is great!