Recent reviews by zxch

Ingredients

• 125g unsalted butter, chopped
  
• 125g CADBURY Baking Dark Chocolate, chopped
  
• 3 eggs, lightly whisked
  
• 335g (1 1/2 cups) white sugar
  
• 115g (3/4 cup) plain flour
  
• 30g (1/4 cup) Dutch cocoa powder
  
• 1 tsp vanilla extract
  
• Pinch of salt

Steps

1. Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
   
2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

RECIPE NOTES
Why do brownies taste better the next day?
If your self-control will allow it, we highly recommend eating your brownies the day after you've baked them. Unlike most baked goods, brownies actually taste better the next day. It's thought the cooling time allows the flavours to meld together and lock in.

Will brownies freeze well?
Brownies freeze well due to their decadent, moist texture. Wrap the uncut brownie in 2 layers of foil and 1 layer of plastic wrap and freeze for up to 3 months.

What makes brownies fudgy?
The key to fudgy brownies is having a higher fat content in the batter, which can be achieved by including plenty of chocolate and butter in the mixture. The key is not to reduce the chocolate or butter quantities in this brownie recipe - tempting as it may be to try to make them healthier (if that’s your thing, check out this brownie recipe here). Cakey brownies typically include baking powder which creates more of a fluffy texture.

What’s the secret to moist brownies?
If the recipe calls for water, swapping it out for milk is typically the secret to creating moist brownies. In this brownie recipe, no water or milk is needed, and instead just eggs and butter are used to bind the batter once cooked. This helps give that firm, yet moist, consistency.

How do you keep your brownies soft and chewy?
In order to keep your brownies fresh for longer, we recommend wrapping them in cling wrap or foil before storing them in an airtight container. This will help retain the moisture, leaving them soft and chewy for days.

Should I cover brownies while cooking?
It is totally up to you! If you’re concerned about the exterior burning and the centre being too runny, feel free to cover them in foil as they’re cooking. We personally love the crispy corners so we bake our brownies uncovered!

Refer to this website[www.taste.com.au] for more information

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