Choose a high-quality chocolate
The hero of this slice is undoubtedly, the chocolate – this is what shines through – so invest in a good quality one for a superior end product. Some prefer a mix of dark and milk, other purists (like this slightly more virtuous ) stick to dark.
These are made using 70% dark chocolate.
Source: Clare Winfield
Don’t completely fold in the flour
If you overmix your flour, you’ll overdevelop the gluten, leading to dense brownies. Rather, fold enough to incorporate everything but still leave some nice streaks in your batter.
It's important not to overmix your brownie batter. Source: Getty
Restrain yourself!
Less is sometimes more when it comes to these chocolate treats, so don’t overdo the trimmings. A few berries, or one type of nuts is fine – what’s not is a brownie/rocky road/ hedgehog hybrid laden with sugar. Don’t forget that the star is the delicately crusted, airy-centred brownie itself. Don't get us wrong - sometimes thinking outside the square pays off (take these , for example) but often, it's better abstaining from too many extras.
Double choc bean brownies
Source: Murdoch Books
Don’t scramble the eggs
Melting chocolate is an inevitable and enjoyable part of the brownie-making process. What’s less fun is adding scorching hot choc to your eggs and butter – it’ll scramble them, not to mention impart bitterness into your brownies. And, be sure to bring your butter and eggs to room temperature first – you’ll be rewarded for your foresight with a smoother batter and fudgier brownies. Or, go for a brownie with no eggs at all, like these gooey ones.
Source: Alan Benson
Check the oven even before the recipe may suggest
Not all ovens are equal. There’s convention, convectional, strong ones, fan bake, fan-force… Do yourself a favour and check in on your brownies at least five minutes before the recipe calls for it. Just a few minutes can spell the difference between ‘OMG!’ and ‘meh’.
Fudgy chocolate cherry brownies r
Fudgy chocolate and cherry brownies Source: Alan Benson
Patience, patience
The smell alone when these bad boys emerge from the oven is enough to turn on your animal instincts, but brownies continue to set as they cool down, while their flavour deepens. So, hold out for a few more minutes if you can. We find evacuating the setting, with all its fudgy wafts, helps.
These have a creamy cheesecake topping.
Black and white brownies Source: Alan Benson
Learn more baking tricks (and faux pas to avoid!) on Worst Bakers in America - check the to find out when episodes are on air, then catch up on missed episodes on .
