Hi, as most of the members on this site are from the USA, and I just love your baking, you are the perfect ones to ask... does anyone have a tasty recipe for gooey brownies. Before you give me your recipe, can I say, I live in the UK and we cannot get some of your ingredients and could you please let me know what a 'cup' of something means in grams or ounces. ;D I have heard that 'all purpose flour' can mean 'plain' flour here, open to correction on this one. My first attempt was a disaster, I got the quantities wrong and they came out as hard as cricket bats. Lol. BTW, I don't intend to eat them all as I am trying to cut down on my sugar intake!
Many thanks,
Hi Litliwlowa
Thanks for this, I will check it out and get baking next week. ;)
Litliwlowa, I have just checked out the link you sent, brilliant, I have been looking for something like this for ages. It will help my friend also who struggles with the conversion of recipes from the UK and USA.
Thanks :)
Thanks, I hope you find it. At present I am resigned to using a packet mix and was wondering if I could add some treacle syrup to it to make it turn out gooey! This may once again turn out to be another disaster for me. One positive, at least I won't be wearing the calories if it turns out to be revolting! LOL ;D
Looking at the time of these posts, it must be early hours for you right now. We have 9.14pm. Amazing how the internet connects people from all over the world isn't it.
Great thank you for searching this out.
Couple of questions though...
What is bakers chocolate? Would I be able to get away with powdered chocolate or should I stick to melting cooking chocolate? I have used powdered Bourneville chocolate previously.
Would the flour be 'plain or self raising'?
Thanks
Just seen your new post as I was writing this... You lived in Sussex, are you an English lady or American who was living over here? Hope you don't mind me asking. Yes, treacle syrup it's yummy isn't it. What a shame you cannot get it in the USA, a friend of mine did say that she couldn't get Lemon Curd either where she lived. Both really sweet and delicious, not good for the hips though. ;D For sure I will try adding it to the top of the brownies after they are baked.
I sift flour as it gives that nice air to it, but self raising helps it to rise more in the oven than the plain. I did google this question once and found mixed views on what flour is best to use. Most opinions were that all-purpose flour equalled 'plain'. People also use oil opposed to butter. I will be trying the butter version next time round. I guess it's just a case of personal preference.
Never seen or experienced the earwigs you mention, they sound disgusting. I am not a fan of the UK beaches!
Sorry to hear that you were picked on because of the accent you picked up here. My experience is the opposite, most American people I have met love the English accent, but me personally, I much prefer the American accent, isn't it funny, we always seem to like what we don't have!
me neither, yeuky things...
Honey would be a good ingredient to add, that's gooey. Actually I heard that adding a teaspoon of coffee granules actually brings out the flavour and you can't taste the coffee!
I hope to do some baking this week, so I can let you know how it all comes out. Now just got to decide between adding honey or the treacle syrup! Decisions, decisions.
ooooohhhhh! this method sounds amazing. You are making me want to go make them now! Lol
I have to laugh, seems like we both love the no no foods! Lol. Enjoy your ice cream, ;D and when I eventually make the brownies I will taste test only a couple for you! Lol.
Living in Canada, I seem to have the best of both worlds!
Here's a different recipe for brownies, and if I remember correctly, it originated on a tin of Fry's Cocoa, a British product!
(Since all my cookbooks are written in both Metric and Standard measurements, I'm going to rewrite just as they appear)
FUDGY BROWNIES
325 ml (1 1/3 cup) plain flour, sifted
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
250 ml (1 cup) butter
250 ml (1 Cup) FRY'S cocoa
500 ml (2 cups) sugar (using part brown sugar makes brownies moister)
4 eggs
7 ml (1 1/2 tsp) vanilla
250 ml (1 cup) chopped nuts-optional
Stir together flour, salt and baking powder.
Melt butter in saucepan, remove from heat and stir in cocoa; then add beaten eggs, vanilla and sugar.
Blend in dry ingredients and nuts if used.
Scrape into greased 5.5 L (9x13) rectangular baking pan, bake for 30-35 minutes in preheated 180 oC (350oF) oven.
For an extra gooey center, I sometimes put half the batter in the pan, then layered plain milk chocolate bars, like Cadbury's Dairy Milk, and then the rest of the batter (any bar will do and some will add a whole new dimension). Since I don't eat chocolate, I can't say personally how these are, but I've never had leftovers when I take them anywhere ;)
Thanks for the recipe Linda196, today I made some brownies but I had to cheat because I was running short of time, so I bought a Betty Crocker mix and it was so tasty. Actually it worked out to be much cheaper to buy the mix than it was to buy the individual ingredients and they made the same amount, so I was a happy mom. ;D
Very true. I have been very good and not binged, I only had two tiny ones. Really controlled my sugar intake today. I am going to try the mediterranean diet, seems a lot healthier and I think it helps by getting you to eat foods that don't cause inflammation! I will try my best, I keep reminding myself of the pain I get by eating the wrong foods! :-\ Only time will tell.
1 cup butter melted
1/2 c cocoa
2 cups sugar
2 cups flour
4 teaspoons vanilla
4 eggs
Mix all together, grease and flour 13 x9 pan bake 350* for 20 - 25 min. Check after 20 and then every 2 min. DO NOT OVERBAKE!
I have to eat gluten-free, and most recipes are NOT as good made with gluten-free flours, but I think brownies made with rice flour are SO MUCH BETTER (texture and flavor) than ones made with regular flour. They are the rare exception...
Would the gluten free flower be used with the rest of the normal ingredients?
Pretty much - for brownies, anyway. For some recipes, you have to add extra moisture (milk, water, oil, eggs, whatever), but for brownies it works pretty well to just sub in the rice flour. I guess it depends on your particular recipe, too...you could try it and see - then add or subtract some flour the next time.
Quote from: Linda196 on June 24, 2013, 04:08:19 AM
Living in Canada, I seem to have the best of both worlds!
Here's a different recipe for brownies, and if I remember correctly, it originated on a tin of Fry's Cocoa, a British product!
(Since all my cookbooks are written in both Metric and Standard measurements, I'm going to rewrite just as they appear)
FUDGY BROWNIES
325 ml (1 1/3 cup) plain flour, sifted
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
250 ml (1 cup) butter
250 ml (1 Cup) FRY'S cocoa
500 ml (2 cups) sugar (using part brown sugar makes brownies moister)
4 eggs
7 ml (1 1/2 tsp) vanilla
250 ml (1 cup) chopped nuts-optional
Stir together flour, salt and baking powder.
Melt butter in saucepan, remove from heat and stir in cocoa; then add beaten eggs, vanilla and sugar.
Blend in dry ingredients and nuts if used.
Scrape into greased 5.5 L (9x13) rectangular baking pan, bake for 30-35 minutes in preheated 180 oC (350oF) oven.
For an extra gooey center, I sometimes put half the batter in the pan, then layered plain milk chocolate bars, like Cadbury's Dairy Milk, and then the rest of the batter (any bar will do and some will add a whole new dimension). Since I don't eat chocolate, I can't say personally how these are, but I've never had leftovers when I take them anywhere ;)
This is the recipe I use. I love it. I would not call them gooey but a dense cake-y texture. I will try that chocolate in the middle for some goo though.
Hands down though... these are so so so good.