British Brownies - Tilted Forum Project Discussion Community

Jay Francis · 10-16-2004, 06:46 AM

Had the pleasure of having brownies in England at several different places. They were not as cakelike as ours, more like a rich collapsed souffle, or genoise. I was really impressed. I was wondering if anyone in the UK has a recipe? The best one I had was at Cadbury's Cocoahouse in Bath.

By the way, we were able to get hot chocolate everywhere.

maleficent · 10-16-2004, 02:21 PM

I can't stand cake like brownies, every brownie I've ever made has had a more chewy, fudgey texture...

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 stick (8 tablespoons) unsalted butter
4 squares (4-ounces) bittersweet chocolate, chopped
4 large eggs
1 tbs vanilla extract (I you don't like a strong vanilla taste, decrease the amt by 1 tsp)
2 cups sugar
1 cup chopped walnuts

Preheat it to 350 degrees F. Lightly grease an 8x8-inch pan for thick brownies or a 9x13-inch baking pan for thinner ones.

Blend the flour, baking powder and salt, in a medium bowl. Set aside.

Melt the butter in a small saucepan, until just melted, being careful not to burn. Remove from heat. Add in chopped chocolate and stir until melted. Let cool until slightly warm. (I do these steps in the microwave usually

Lightly beat the eggs and vanilla until just combined, by hand, in a medium size bowl. Stir in sugar. Mix in the cooled melted butter and chocolate until smooth. Do NOT beat. Fold in flour mixture and when almost combined, add in walnuts until combined.

Scrape batter into pan and smooth. Tap pan lightly on the countertop a few times to remove excess air bubbles.

Bake in the 9x13-inch pan for 25-35 minutes; the 8x8-inch pan for 35-45 minutes (or longer) or until a toothpick inserted in the center of the pan comes out just slightly moist. Will puff in the oven and then fall and crack. The brownies should also sound hollow when tapped. They may seem a bit underdone on the inside but will harden as they cool. Do NOT overbake. (YOU really need to watch this in the last 10 minutes depending on your oven)

Cool in the pan on a wire cooling rack before cutting into squares.

Jay Francis · 10-17-2004, 04:49 AM

Thanks!

Also, I came across this in my searches:

http://www.bbc.co.uk/apps/ifl/food/s...size=15&Id=250

10-16-2004, 06:46 AM	#1 (permalink)
Jay Francis Psycho Location: Houston, Texas	British Brownies Had the pleasure of having brownies in England at several different places. They were not as cakelike as ours, more like a rich collapsed souffle, or genoise. I was really impressed. I was wondering if anyone in the UK has a recipe? The best one I had was at Cadbury's Cocoahouse in Bath. By the way, we were able to get hot chocolate everywhere.

10-16-2004, 02:21 PM	#2 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	I can't stand cake like brownies, every brownie I've ever made has had a more chewy, fudgey texture... 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp salt 1 stick (8 tablespoons) unsalted butter 4 squares (4-ounces) bittersweet chocolate, chopped 4 large eggs 1 tbs vanilla extract (I you don't like a strong vanilla taste, decrease the amt by 1 tsp) 2 cups sugar 1 cup chopped walnuts Preheat it to 350 degrees F. Lightly grease an 8x8-inch pan for thick brownies or a 9x13-inch baking pan for thinner ones. Blend the flour, baking powder and salt, in a medium bowl. Set aside. Melt the butter in a small saucepan, until just melted, being careful not to burn. Remove from heat. Add in chopped chocolate and stir until melted. Let cool until slightly warm. (I do these steps in the microwave usually Lightly beat the eggs and vanilla until just combined, by hand, in a medium size bowl. Stir in sugar. Mix in the cooled melted butter and chocolate until smooth. Do NOT beat. Fold in flour mixture and when almost combined, add in walnuts until combined. Scrape batter into pan and smooth. Tap pan lightly on the countertop a few times to remove excess air bubbles. Bake in the 9x13-inch pan for 25-35 minutes; the 8x8-inch pan for 35-45 minutes (or longer) or until a toothpick inserted in the center of the pan comes out just slightly moist. Will puff in the oven and then fall and crack. The brownies should also sound hollow when tapped. They may seem a bit underdone on the inside but will harden as they cool. Do NOT overbake. (YOU really need to watch this in the last 10 minutes depending on your oven) Cool in the pan on a wire cooling rack before cutting into squares. __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

10-17-2004, 04:49 AM	#3 (permalink)
Jay Francis Psycho Location: Houston, Texas	Thanks! Also, I came across this in my searches: http://www.bbc.co.uk/apps/ifl/food/s...size=15&Id=250