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Is there anything better than a freshly baked batch of brownies? I think not.<\/p>\n

As a first blog post, I thought it would be best to post about something EVERYONE loves – Brownies. Full stop.<\/p>\n

For me, the search for the perfect brownies is a never-ending one. I have tried many recipes and simply could just never find the balance between \u2018cakeyness\u2019 and gooeyness. There is nothing worse than a brownie with the texture of a cake \u2013 why not just name it a cake then? A brownie should be gooey when you bite into it, but should be able to pull apart and have a few crumbs fall on your lap.<\/p>\n

The other issue I had with finding the perfect brownie recipe was the cost of baking brownies. Unfortunately not everyone can afford a higher percentage cocoa chocolate and I wanted a recipe that makes use of the regular supermarket quality dark chocolate, as well as cocoa powder. Think cost-effectiveness.<\/p>\n

You get all kinds of delicious brownies, for example peanut butter brownies, brownies with nuts, rocky road brownies, and the list goes on. There is something spectacular about well-made chocolate brownies. Sometimes we all just need something chocolate with extra chocolate to go with that. This recipe is exactly that \u2013 a batch of perfect brownies. These brownies are gooey yet crumbly and you will not be spending half of your weekly grocery budget to make them \u2013 it is truly a brilliant combination.<\/p>\n

I found this go-to brownie recipe on Joy of Baking\u2019s website<\/a> and have tweaked it a little to ease planning, buying and measuring of ingredients.<\/p>\n

For this recipe you can use any regular grocery store dark chocolate like Cadbury Bournville or Nestl\u00e9 Albany. Obviously if you use chocolate with a higher percentage cocoa, the smoother your brownies will be.<\/p>\n

For ease of execution, you can melt the butter and chocolate in the microwave, stirring every 20 seconds.<\/p>\n

When it comes to baking, I prefer measuring my dry ingredients on a scale compared to measuring it with cups \u2013 it just gives a much more accurate measurement (salt is obviously the exception to the rule).<\/p>\n

All things should bake on the centre rack on the oven. This is really important when you have a convention oven and there is no fan to evenly distribute heat around the oven.<\/p>\n

Over-baking brownies is a no-no. This will steal the gooeyness of the brownies and will become cakey & dry. If you think the brownies are ready, they probably are.<\/p>\n

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