|Brownies in Santa Cruz|
|Brownies in Paris|
Tip 1Line your tin with tin foil. This means that when the brownies are done you have little handles to pull them out. Although the brownie structure is dense it isn't particularly strong so this allows you to get right underneath the brownie and scoop them out if yours are on the squidgy side.
Tip 2Think about texture. Unless you have some really fussy eaters that will sniff at a chocolate chip, try to combine some interesting textures in to your brownie. Add walnuts, marshmallows, chocolate chunks or for a celebration some SPRINKLES. I used white chocolate chunks for contrast and my favourite disk sprinkles for a bit of crunch. You don't need exotic ingredients to take your brownies to the next level.
Tip 3Like cookies, DON'T OVERCOOK THE BROWNIES. You want them to have a slight 'crust' with a crack or two on the top. Remember your brownie will firm up as it cools, so it needs to be soft and slightly wobbly in the middle. You're not looking for the brownie to bounce back or the skewker to come out clean (like you would if you were checking a cake). This may take practice to get right with your oven, as everyone's is different and everybody has a difference preference with regards to squidge. They will all taste yummy (so long as they don't burn) but some will be more cakey or more gooey. Look for a cracked top but wobble in the middle.
Tip 4Don't use drinking chocolate as a substitute for cocoa. It's not even remotely the same. Tut tut. You should be ok substituting milk chocolate with dark chocolate (or with only a minimal change in texture).
Tip 5Eat warm if at all possible. Brownies are always better warm. ALWAYS.*
*This is 100% my opinion. Tell me to shut up if you wish.
What's your favourite brownie? Dark and rich or light and nutty?
|Brownies in Santa Cruz - Room Service|