07 September 2017 | By Rachel Billington
What makes the perfect chocolate brownie?
It is fair to say that we have spent a long time researching this important question. Do you prefer a rich and indulgent brownie with a fudgy texture? Or do you prefer your brownies cakier and light?
Here at Bowl and whisk, we are all about the rich and squidgy type with a gloriously shiny top! We searched high and low to find the best recipe and after much research, benchmarking and tweaking we think we hit the jackpot!
A perfect chocolate brownie is also only as good as its ingredients, we carefully choose the best ingredients, and choose local wherever possible to create the perfect mix. High quality Belgium chocolate, local free range eggs, and British butter are used in our Brownies.
There are only 5 simple ingredients in a perfect chocolate brownie – chocolate, butter, sugar, eggs and flour, and the ratio of all of these ingredients can alter the texture. The higher the amount of fats in the recipe (i.e the chocolate and the butter), the more fudgy the brownie. The more flour you have in the recipe, the more cake like is the brownie, so it’s very much a balancing act!
Cooking time is also absolutely essential when it comes to baking the perfect chocolate brownie, a little under-done and the brownie is too sticky, a little over-done and the squidgy brownie dream is over! Luckily for your we have got our timing down to perfection!
Take a look at our online shop to see our full range of traybakes and perfect brownies.