FOOLPRO0F 'GIMME-MORE ' BROWNIES: indulgence suiting all budgets

Everyone needs an easy recipe for brownies that wows the crowds; this is it...

Foolproof recipe for sensational brownies on special occasions
or when a treat is required.   'Gorgeous!' Taster

67 has been making these brownies for decades, and at one time provided them to an upmarket gym --  they always sold out on delivery day.   

Brownies are not the healthiest treats in the world, being full of the 'baddies': butter, sugar and chocolate.  But, boy are they popular; very popular...particularly with chaps.   

For health reasons, no one should make brownies often but brownies like these are guaranteed to lift a mood.  they are perfect as an indulgence for loved ones needing a treat -- like going back to school.   

The basic recipe is pretty easy.  67goingon50's managed to make it slightly healthier; the amount of sugar has been trimmed and part of the flour is wholemeal.  

With their shiny crisp tops and rich cake-like interiors with pockets of squidginess, the brownies are stand-alone indulgences.  

But replacing  a few items or adding a few extras changes their character completely...in a good way.  

Instead of vanilla, use essence of orange or caramel (both near the vanilla in Waitrose, £1.30 for a bottle which lasts forever) or add expresso for a mocha flavour.  And/or mix into the batter fruit or nuts or white or dark chocolate chips before baking.  

Gild the lily by adding a light dusting of icing sugar OR squiggles of melted white or dark chocolate.  A layer of 67's fluffy chocolate buttercream icing adds delicious creaminess.   And if you really want to go over the top, scatter over broken mint matchsticks or chopped caramel chocolate bars or broken chocolate truffles.  

If budget isn't a problem, the sky is the limit.

Keeping portions small is usually the advice given but, mindful of rumours that some chaps complain about 67's portion sizes, it might be a good idea to cut half or 2/3 of the baked Brownes into the generous portions shown in the photo, and the rest in health-conscious servings.

  

NOTE: there have been occasions when the blogger had neither the will nor the time to go through the folding process and simply blended the chocolate and batter with electric beaters on low; similarly with the flour and batter.  There was a change in texture but not in a bad way.  

Cost: £3.50p (June 2022) not including additions or toppings
Feeds: 16 (or 20 for the health conscious) 

Ingred:

185gm/ 6.5oz 70% dark baking chocolate (frugal: Bournville ) 

185gm/6.5oz unsalted butter   

3 large eggs

135gm/4.75oz white granulated sugar + 115gm/4 generous oz soft brown sugar OR 250gm white sugar 

    

55gm white plain flour + 30gm self-raising brown flour OR 85 gm/3oz plain flour 

40gm/1.25oz cocoa powder

1 tsp vanilla (or essence of orange, peppermint, caramel)

  

Method:

1. If using a bars of baking chocolate, break them up; place in a heatproof bowl 
2. Add coarsely chopped butter; set over but not touching simmering water; stir occasionally 
   
3. Preheat oven to 200c/180fan/400f/gas 6
4. Place a strip of greaseproof paper down the centre of a 11x7in/28x17cm pan (see tips) with edges extending (easier to remove cooked brownies)
   
   
   
    
5. Place a large piece of greaseproof paper on a counter; sieve flour and cocoa l directly on to it; set it and sieve aside
6. When the chocolate is nearly melted, remove from heat
   
   
   cool to the stage where you can stick your finger in without yelping
7. Place eggs & sugar in a large bowl; using a free-standing mixer or electric beaters, whisk until pale, frothy and double in volume; it will take a few minutes; the mix is ready when the batter dripped from the beaters forms trails across the top 
8. Pour the chocolate mix into the egg-butter batter; hand whisk in a folding. motion (down the side of the bowl to the bottom and up to the middle, turning the bowl a little to the right, continuing until well  blended); be patient, it will take a little time
9. Pour 1/2 the flour through the sieve into batter; repeat folding motion; repeat until flour is incorporated
   
   
   
10. Stir in vanilla (or chosen flavouring); the mixture will be thick
11. Pour into tin; nudge batter into corners and level with spatula  
12. Place pan below centre of the oven; bake 22 mins; the sides should be drawing away from the pan but the centre still slightly sticky
13. Remove from oven; place on cooling rack
14. When the brownies are cool; lift them out of the pan; carefully turn onto a flat surface with paper on top;  peel off paper
15. Use the cooling rack to turn brownies right side up
16. Cut into portions of preferred size 

Comments:
'Magnificent!  So chocolatey!'  Political activist

'I can feel myself melting into my seat with pleasure; in fact, I need to test them once more. The taste comes in 2 waves, the second more intense.' Political agent testing much more financially indulgent variation Brownies with Truffles & White Chocolate

Tips:

• the blogger's air fryer has gone kaput but a couples' air fryer recipe is in development
• 11x7in/28x17cm reasonably priced durable disposable aluminium pans are available in pairs at M&S
• brownies freeze well if double wrapped in cling film
• for thicker brownies, use an 8inx8in/20cmx20cm; cook 5 minutes longer
• most supermarkets offer baking chocolate from £1-2 per 100gm/3.5oz bar: Amazon sells dark & white chocolate callets (large sized drops) used in professional kitchens in 400gm/14oz at reasonable prices
• if you liked this but want something really really special, try Brownies with Truffles & White Chocolate

                            

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.