There's nothing better than luscious moist easy brownies. Brownies come in all sorts of textures ranging from the texture of a heavy chocolate cake to a deep rich fudge texture. We have recipes from my Mother-in-Law and fancy ones from Jamie Oliver, so select one that suits you.
Make brownies often and enjoy without guilt!
I tried these brownies from Jamie Oliver's excellent cook book "Cook with Jamie" and I've modified the recipe a little as I can't bear to waste time weighing ingredients on scales and so as to use commercially available sizes of blocks of ingredients for butter and the chocolate.
The result is the absolute best brownies.
Inspired by A Recipe From
The Jamie Oliver Cookbook
"Cook With Jamie"
Here's what you do:
The secret to these brownies...
1. Only ever use chocolate with the highest content of cocoa solids - ideally 70%.
2. Don't be tempted to turn up the temperature in the oven to quickly bake the brownies. The secret is to keep the center moist and slightly undercooked.
I've chosen to make these easy brownies thin and only poured half the amount into the cake mold as this recipe is incredibly rich and fully of delicious butter and just packed with cholesterol. Making them thin is just a way of controlling portion sizes. The rest of the batter was baked in two loaf tins.
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