TESTING BROWNIES
To test a cake, insert a skewer in the centre away from any cracks or fruit. If cooked, it will withdraw clean or with moist crumbs attached or as specified in the recipe.
BASIC BROWNIES
MAKES 12
PREP+ COOK TIME/HOUR 5 MINUTES (+COOLING)
We retested a number of classic recipes, combining elements to create a 'super' brownie, with fudginess, sweetness and the signature shiney top.
1 Preheat oven to 180°C/160°C fan forced. Grease a deep 20cm square cake pan; line base and sides with baking paper.
2 Melt butter in a medium saucepan over low heat. Add sugars and stir until dissolved. Remove from heat; cool for 10 minutes. Stir combined eggs and vanilla into butter mixture, then combined sifted flour, cocoa powder and salt. Stir in the chopped chocolate. Spread mixture into pan.
3 Bake for 45 minutes or until a skewer inserted in the centre comes out with moist crumbs attached (see Cooking time, below, for how varying the cooking time will create a different delicious result).
4 Leave brownie in pan to cool before cutting into squares to serve.
CAKEY OR FUDGY?
Choose one of these cooking times to produce either a cakey, fudgy or gooey (super-fudgy) result.
FUDGY: 45 MINUTES
This is the Test Kitchen's preferred brownie style, which has a fudgy centre between a small shallow cakey layer. Test the brownie with a skewer; it should withdraw with moist crumbs attached.
CAKEY: 50 MINUTES
Pick this time if you prefer a cakey, easy-to-cut brownie syle. Test the brownie with a skewer; it should withdraw clean.
GOOEY: 40-42 MINUTES
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Denne historien er fra Issue 92-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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