Chocolate Brownies!!

[we*love*austria*]

Chocolate Brownies!!  Do you make them?

If  you do make them, could you answer a question please?

I have a recipe to make chocolate brownies using 'bittersweet chocolate', 

Though I wish to make them with  Cadburys chocolate.

Could you tell me if I need to alter the amount of sugar in the recipe at all when I make them?

Thank you!

[**towery**]

its more of a question of whether the  choc burns during cooking Guy

either use a cooking choc or a dark choc i use tesco own brand dark when i make them, thats been good enough  for me,  but  trial and error may be the only way

you can try a half mix  see if the carbury goes weird in the recipe

[twishy123]

Make 'em as per recipe but with the choklit of your choice....

Send 'em to me and I'll tell you if it's worked....

Simples...

Glad to have been of help...

[bitsnknots]

Why did I think that you would offer to test some chocklit cookies Twishy?

[we*love*austria*]

Ha ha! Many thanks Towery and Twishy!

May have a go (with dark choc) and see what happens!

And will let you know.

[twishy123]

'Cos I'm nice like that.....

[ed_blackadder_1]

Did someone say the C word, no not that C word. The one that Twishy appears from nowhere for.

[lhasa.two]

No need to add more sugar, Cadbury's is sweet enough!

I tend to use half milk half/ dark choc with a 40% + cocoa content.

[rose2008-2008]

These ones look nice!!!!!!!!!!!!!!!!!!. I did not make them though!!.

[stroppy*cow]

When I am at work, "him indoors" makes chocolate brownies at least once every week for me to take in to the office. They always disappear like greased lightning, have been knwn to be gone within 5 minutes. One staff member will drive the 40 miles from one of the outreach offices if she knows that brownies will be available.

They are actually best made with gluten-free flour, but ordinary self raising flour does work.

100g butter, 150g chocolate, 100g self raising flour, 200g sugar, 3 eggs (beaten).

He uses two 100g bars of cheap supermarket own brand chocolate, sometimes one dark and one milk, sometimes two milk, but it really doesn't seem to make much difference. If he is feeling flush he will buy a 150g bar of supermarket own cooking choc with 70% cocoa solids, but mostly it is the cheapest value chocolate.

Bar 1 (the dark if we have it) and half of bar 2 is melted with the butter, gently over a pan of hot water, then the eggs and dry ingredients added, the whole lot beaten together well making sure that all the chocolate is scraped off the sides of the bowl. It is done this way to get the maximum amount of chocolate in there, if you add the melted chocolate and butter to the dry ingredients some of the chocolate sticks to the bowl.

Grease a deep square or oblong tin and line the bottom with a square of butter paper or greased greaseproof paper. Put half of the mixture in the cake tin and roughly level it. Chop the rest of the second bar of chocolate into chunks roughly half an inch square, and spread the chopped chocolate chunks over the mixture in the tin. Cover the chunks with the rest of the mixture and smooth level. You can add some chopped nuts at the same time as the chocolate chunks if you like.

Bake - for about 30 mins at 180 degrees (fan 160 degrees). Cool in the tin for 15 minutes before turning out. Cut into squares when cold.

Store in an airtight tin, not that they ever stay around long enough for that to matter.

Have never known the chocolate to burn when baking, and these are consistently good. The chunks do sink to the bottom, but stay as chunks.

[ilove2patch]

I have saved that Stroppy. They sound lovely.

[captainbovine]

me too, I'll have a go at that for work I think, as a change from muffins.

will have to have something different to tempt them with if I'm going to collect for charity again next year.

[stroppy*cow]

Should I get him to look out the lemon drizzle cake recipe for you - that's another really easy one and also highly popular at the office.

[we*love*austria*]

I think Twishy has been licking the Chocolate Brownie pic on my lappy!

Leaves an aewful mee on my screen. Ha ha!

[twishy123]

      

[captainbovine]

thanks Stroppy, I have two good ones but you can never have enough recipes.

I could do with a nice traybake recipe. I have used Mary Berry's but they are very high in fat and sugar

[we*love*austria*]

Ha Ha!! 

[stroppy*cow]

Lemon butter slices / lemon drizzle squares ( a W.I. recipe).

Grease and base line an oblong swiss roll tin ( mine is an old toffee tray).

This will work quite well with gluten-free self raising flour, but you do need to use either butter or a solid bar baking marg, it doesn't work well with the tubs of soft marg. I make caster sugar by zapping granulated suger in the grinder for a few minutes.

6oz butter, 6oz self raisng flour, 6oz caster sugar (granulated will do fine if you haven't got caster sugar), 2 eggs (lightly beaten), grated rind of 1 lemon.

Simply melt the butter and add to the other ingredients, give it a good beating and turn into the tin.

Bake at 350 F / gas mark 4 for about 30 minutes until light brown, springy to touch and shrinking slightly at the edges of the tin.

Whilst the sponge is baking, squeeze the juice of the lemon and mix with 4oz granulated sugar. If you warm the lemon it will give more juice (zap in the microwave for a few seconds).

Immediately on taking the sponge out of the oven, spread the lemon and sugar mixture evenly on the top - the lemon juice will soak in and leave a sugar crust on top. Mark into squares whilst hot, leave in the tin until completely cold.

You can do a half quantity in a square shallow cake tin - the finished cake is about one to one and a half inches thick.

I have used the base sponge for allsorts, without the lemon topping it is a nice moist sponge and very quick and easy to make - I have cut it into oblongs, plain white icing (flavour with a few drops of lemon juice), and a bit of melted chocolate to make dominoes. I have used a circle cutter, sandwiched two circles together to make individual victoria sandwiches. I have topped circles with some chocolate butter creme, crumbled flake and mini eggs to make easter nests.

I have used this to make number or alphabet sponges using biscuit cutters - the off cuts are good for trifle. A simple glace icing with some sugar strands sprinkled on or some smarties looks good.

[captainbovine]

ooh thanks Stroppy, some good ideas there. copied and I'll try it soon as I'm able.

[we*love*austria*]

Stroppy! I have been reading through the recipe you gave for the lush choccy brownies and have a question where it says

' Bar 1 (the dark if we have it) and half of bar 2 is melted with the butter ',

' What happens to the other half of bar 2?'

Does other half nibble at it whilst waiting for the brownies to cook? 

Or slyly eat the chocolate to 'check the taste' during cooking? 

Ha Ha!  Take care!