I know they are supposed to be squidgy, but not raw!
I even bought packet mix once (I know, I know) to see if that worked, and it didn’t. Still raw.
I had given up hope, until Mary Berry (who else?) saved the day.
For the afternoon tea I wrote about, I wanted to make something chocolatey but I didn’t want to make a full cake. When looking for some ideas, I found the Mary Berry brownie recipe and decided to give it a go – after all, if anyone is going to have a reliable recipe, it’s going to be Mary.
So I tried it. And it worked! It was a brownie breakthrough!
I’ve now made these brownies three times and each time they’ve been pretty good. The picture below is the second attempt, and as you can see they are slightly burnt well done, especially at the edges.
I had a conversation with someone about how they were a bit burnt, but he told me I was overthinking it a bit and pointed out that I could just cut the burnt well done bits off. A valid point, but not if you’re me, so I have continued to make them and experiment with the cooking time. The picture below is the third attempt, and I am much happier with these!
I’ve decided the way forward is to cook them for 20 minutes, take them out, rotate the tin, cover them in foil and put them back in for 20 minutes.
When they’re cool they have a lovely crust on the top but they’re really fudgey in the middle and not burnt at all!
I don’t think I would cook them for any less than 40 minutes because I think I’d have the ‘raw in the middle’ problem again and frankly I can’t go back to those woeful days.
Notes to self after this experience:
- Always try a Mary Berry recipe first
- Cutting the burnt bits off isn’t the way forward
- It is possible to make so many chocolate brownies that you get fed up with them
- You’ll get over that in about two days though, so all’s well that ends well
