There’s arguably no better way to indulge than with a square of rich, fudgy chocolate brownie, laden with dark chocolate chunks and slightly soft in the centre.
So who better to get brownie baking advice from than the queen of brownies herself, Donna Hay. Here are her secrets.
It's All About The Sugar
The trick to baking amazing brownies lies firstly in the ingredients. Two different types of sugar work their magic in separate ways. Caster (or superfine) sugar, with its clear small granules and fine texture, gives sweetness and helps to create a smooth and crispy top. Brown sugar, heavy and caramel, both in colour and flavour, adds to the luscious moist centre we all know and love.
When cooking my Molten Choc Chunk Brownies, the secret to getting that molten magic in the middle is to let them cool in their tin (unless you’re serving them warm). This way, they’ll set dense, not dry.
You can make brownies 1–2 days ahead of time, and they freeze well. If you’re planning to do this, store them whole, then slice before serving.
Check out Donna's Brownie Recipes!