The Best Brownie

Have you ever wondered how to make the perfect, chocolaty brownie, filled with rich flavours? Well, you’re about to find out!

Firstly, you need to start with the type of chocolate you’re using. This will be one of the biggest game changers when you’re trying to perfect your brownie recipe. You want to have a sort of bittersweet chocolate (that you will melt to create the “base” for the brownie) that has a rich flavour but isn’t too sweet.

The next thing is what flour you use. Luckily for you, after a thousand tries, I found out the perfect flour to make the perfect brownie. (Oh alright, I didn’t test it a thousand times — I actually found this out on accident — I wasn’t paying attention and used the wrong type of flour, but hey, at least I found out, right?). Although recipes will generally tell you to use all purpose flour, I found that self raising flour works just as well, if not better. The trick is to bake your brownie for 10–15 minutes, then take it out of the oven and slam it on the table a few times, then pop it back into the oven and let it bake for the rest of the remaining time. What this does is it creates a sort of crispy shell at the top of your brownie — which means crunchy but fudgy brownies for everyone!

Then there’s the sugar. You want to use a mixture of granulated sugar (any type is fine, I use either raw or caster sugar) and brown sugar (this will help the brownie gain some moisture). But make sure not to put too much sugar in it — it’ll end up way too sweet.

Of course, the perfect brownie for you may be quite different to the perfect brownie for me, so be sure to test a bunch of different recipes and techniques before deciding your favourite one.

P.S: If you’ve found a recipe that you love, be sure to let me know — I’d love to try it out!

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